Smoke Point of Cooking Oils Chart – °C and °F

Which cooking oil for which temperature?

Every oil has a temperature at which it starts to smoke. Past that point it breaks down, gives off acrid fumes and tastes bitter, so matching the oil to the cooking method matters: a deep fry at 180 °C needs a different oil from a salad dressing. This smoke point of oils chart compares more than twenty oils and fats in °C and °F, from mustard, groundnut, ghee and coconut to olive, sunflower and rice bran, split into refined and unrefined versions.

The numbers are ranges, not single values, because published tables disagree. Refinement, the free fatty acid content of the particular oil (which climbs with age and reuse), the brand and even the test method all shift the result. We took the lowest and highest figures reported in several named sources, so you can plan with the low end and stay safe.

How to use the Smoke Point of Cooking Oils Chart

1. Pick a filter: all oils, refined, unrefined, fats, or the ones common in Indian kitchens.
2. Search by name or sort by smoke point.
3. Switch between °C and °F.
4. Enter your cooking temperature to see which oils stay below their range, which are close, and which will smoke.

Smoke Point of Cooking Oils Chart features

Where the numbers come from

This chart was compiled on 24 October 2026 from the Wikipedia “Smoke point” article and its table of cooking oils (which cites its own published sources), cross-checked against the Edible Aria cooking oil smoke point guide, the MasterClass guide to cooking oils and smoke points, and the Vomfass smoke point chart. Where they disagreed, the row shows the full spread. Figures from the cross-check guides were read from search-result summaries rather than the full pages.

Smoke point is not the only thing that matters

• Refined versus unrefined: refining removes the compounds that burn first, so refined oils have higher smoke points. Cold-pressed and virgin oils carry more flavour but suit lower heat.
• Ghee versus butter: ghee has the milk solids removed and can reach about 232 to 252 °C, while butter starts to smoke at about 150 °C.
• Mustard oil: pressed (kachi ghani) mustard oil has a smoke point around 250 °C and a sharp smell. Many cooks heat it until it just smokes, then let it cool, before using it.
• Reuse lowers the smoke point. Used frying oil breaks down faster. Strain it, store it cool and dark, and throw it away if it smells off or foams.
• Stability and flavour count too. An oil can stay below its smoke point and still not be ideal for a particular dish. Smoke point is a safety margin, not a quality rating.

Related kitchen tools

Convert oven and frying temperatures between Celsius, Fahrenheit and gas mark with the cooking converter, convert oven recipes with the air fryer conversion calculator, and check meat targets in the meat doneness chart.