Dictionary of Meaning

<<Back
Please select a letter:
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | 0-9

Smoke point

*** Shopping-Tip: Smoke point
The '''smoke point''' refers to the point in which a cooking fat or oil is heated until it breaks down. The substance smokes or burns, and gives food an unpleasant taste. Beyond the smoke point is the flash point, the point at which combustion occurs. Here are some smoke points: {| border="1" |- ! Fat !! Smoke Point °F !! Smoke Point °C |- | Unrefined canola oil || 225°F || 107 °C |- | Unrefined flaxseed oil || 225°F || 107 °C |- | Unrefined safflower oil || 225°F || 107 °C |- | Unrefined sunflower oil || 225°F || 107 °C |- | Unrefined corn oil || 320°F || 160 °C |- | Unrefined high-oleic sunflower oil || 320°F || 160 °C |- | Extra virgin olive oil || 320°F || 160 °C |- | Unrefined peanut oil || 320°F || 160 °C |- | Semirefined safflower oil || 320°F || 160 °C |- | Unrefined soy oil || 320°F || 160 °C |- | Unrefined walnut oil || 320°F || 160 °C |- | Hemp seed oil || 330°F || 165 °C |- | Butter || 350°F || 177 °C |- | Semirefined canola oil || 350°F || 177 °C |- | Unrefined sesame oil || 350°F || 177 °C |- | Semirefined soy oil || 350°F || 177 °C |- | Vegetable shortening || 360°F || 182 °C |- | Lard || 370°F || 182 °C |- | Macadamia nut oil || 390°F || 199 °C |- | Refined canola oil || 400°F || 204 °C |- | Semirefined walnut oil || 400°F || 204 °C |- | High quality (low acidity) extra virgin olive oil || 405°F || 207 °C |- | Sesame oil || 410°F || 210 °C |- | Cottonseed oil || 420°F || 216 °C |- | Grapeseed oil || 420°F || 216 °C |- | Virgin olive oil || 420°F || 216 °C |- | Almond oil || 420°F || 216 °C |- | Hazelnut oil || 430°F || 221 °C |- | Peanut oil || 440°F || 227 °C |- | Sunflower oil || 440°F || 227 °C |- | Coconut oil || 450°F || 232 °C |- | Refined corn oil || 450°F || 232 °C |- | Refined high-oleic sunflower oil || 450°F || 232 °C |- | Refined peanut oil || 450°F || 232 °C |- | Refined Safflower oil || 450°F || 232 °C |- | Semirefined sesame oil || 450°F || 232 °C |- | Refined soy oil || 450°F || 232 °C |- | Semirefined sunflower oil || 450°F || 232 °C |- | Pomace olive oil || 460°F || 238 °C |- | Extra light olive oil || 468°F || 242 °C |- | Tea oil || 485°F || 252 °C |- | Bran Rice bran oil || 490°F || 254 °C |- | Soybean oil || 495°F || 257 °C |- | Safflower oil || 510°F || 266 °C |- | Avocado Avocado oil || 520°F || 271 °C |}

External Link

- Cooking For Engineers: Smoke Point of Various Fats - another list of smoke points along with some discussion on the subject Category:Chemical properties {{food-stub}} de:Rauchpunkt

*** Shopping-Tip: Smoke point