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Pecan oil: 243 °C [16] 470 °F Rapeseed oil : 220–230 °C [17] 428–446 °F Rapeseed oil : Expeller press: 190–232 °C: 375–450 °F [18] Rapeseed oil : Refined: 204 °C: 400 °F Rapeseed oil : Unrefined: 107 °C: 225 °F Rice bran oil: Refined: 232 °C [19] 450 °F Safflower oil: Unrefined: 107 °C: 225 °F [3] Safflower oil: Semirefined
The more FFA an oil contains, the quicker it will break down and start smoking. [2] [3] The lower the value of FFA, the higher the smoke point. [4] However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat. [4] [5] [6]
Missing smoking points of animal-derived cooking fats / oils such as Ghee (clarified butter), Tallow (rendered form of beef or mutton fat), Duck Fat, Chicken Fat etc. These are widely used in ethnic cooking of many cultures including in the US. == obvious inconsistency for canola, etc. ==
The smoke point of oils vary widely. Depending on origin, refinement, age, and source growth conditions, the smoke point for any given type of oil can drop nearly 20 °C. For example, the smoke point of olive oil can vary from being suitable for high temperature frying to only safely used for stir frying.
Type of oil or fat SFA MUFA PUFA Omega- Smoke point [1] [2]Uses 3 6; Almond: 8% 66% 26% 0 17% 221 °C (430 °F) Baking, sauces, flavoring Avocado oil: 12% 74%
For the purpose of frying food, oils high in monounsaturated or saturated fats are generally popular, while oils high in polyunsaturated fats are less desirable. [24] High oleic acid oils include almond, macadamia, olive, pecan, pistachio, and high-oleic cultivars of safflower and sunflower. [35] Cold-Pressed vs. Refined Cooking Oils
Macadamia oil, with a mild nutty flavor and a high smoke point. [26] Mongongo nut oil (or manketti oil), from the seeds of the Schinziophyton rautanenii, a tree which grows in South Africa. High in vitamin E. Also used in skin care. [27] Pecan oil, valued as a food oil, but requiring fresh pecans for good quality oil. [28]
Corn oil (North American) or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils.