Desifact — Cooking Fat Smoke Points | desifact.com
Every fat's smoke point in °C and °F, from flaxseed oil at 107 °C up to refined avocado oil at 271 °C.
The smoke point is the temperature at which an oil starts to give off a continuous visible bluish smoke. It is not the flash point and not the fire point — those are separate thresholds reached at higher temperatures.
Refined avocado oil leads this table at 271 °C (520 °F). Virgin avocado oil from the same fruit smokes at 200 °C (392 °F), showing how much refining changes the ceiling.
Clarified butter, beef tallow and mustard oil all share a 250 °C (482 °F) smoke point. Ordinary unrefined butter sits far lower at 150 °C (302 °F), because its milk solids burn early.
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Corn oil covers a band of 230–238 °C, refined peanut oil sits at 232 °C, and extra virgin olive oil smokes at 190 °C — just below the 200 °C typical of frying.
Flaxseed oil is the lowest entry at 107 °C (225 °F), a temperature reached by a barely warm pan. It is not a frying fat under any ordinary condition.
Read every value against your own pan temperature: typical cooking sits around 200 °C (392 °F), and the gap between that line and a fat's smoke point is the margin you cook with.
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