The Vegetable Oil Smoke Point Chart
Vegetable oil is a broad category encompassing many different oils with different production methods, fatty acid compositions, and smoke points. For a complete overview, see our Olive Oil Comparisons guide.This guide ranks the most common vegetable oils by smoke point and explains what the numbers mean for your cooking.
| Oil | Smoke Point | Type |
|---|---|---|
| Avocado oil (refined) | 271°C (520°F) | Fruit oil |
| Rice bran oil | 254°C (490°F) | Bran oil |
| Safflower oil (high-oleic) | 246°C (475°F) | Seed oil |
| Sunflower oil (high-oleic) | 232°C (450°F) | Seed oil |
| Canola oil | 204°C (400°F) | Seed oil |
| Corn oil | 204°C (400°F) | Seed oil |
| Soybean oil | 204°C (400°F) | Seed oil |
| Peanut oil | 232°C (450°F) | Legume oil |
| Olive oil (refined) | 238°C (460°F) | Fruit oil |
| Sesame oil (light) | 232°C (450°F) | Seed oil |
| Coconut oil (refined) | 204°C (400°F) | Fruit oil |
| Extra virgin olive oil | 190–215°C (374–419°F) | Fruit oil |
Note: "Vegetable oil" as a generic supermarket label (not a specific oil) is typically a blend of soybean, canola, corn, and sunflower oils — with a smoke point around 204°C1.
What the Numbers Mean
The smoke point is the temperature at which visible smoke appears. Beyond this temperature, several things degrade:
For polyunsaturated oils (soybean, corn, sunflower): The high linoleic acid content makes them more susceptible to oxidation at high temperatures. The smoke point may be 204°C, but the degradation begins well below that temperature.
For monounsaturated oils (canola, high-oleic sunflower, avocado): More stable at high heat because MUFA is more oxidatively resistant than PUFA.
For saturated fats (coconut oil): Most stable at high heat, but coconut oil has a lower smoke point (204°C) not because it degrades easily but because it contains more saturated fats that produce smoke at lower temperatures.
High-Heat Applications: What to Use
Deep frying (175–190°C): Use refined oils with smoke points above 200°C. Avocado oil is best for repeated deep frying. Canola and peanut oil are functional alternatives.
Stir-frying/wok (200–240°C): Avocado oil is the most appropriate choice for home wok cooking. Rice bran oil is a good alternative.
Oven roasting (180–200°C): Refined olive oil or avocado oil works well for most roasting applications.
Baking (150–180°C): Most oils work for baking. Canola oil is common in commercial baking for its neutral flavor and cost.
The One You Shouldn't Use for High-Heat
Unrefined coconut oil and extra virgin olive oil are not optimal for very high-heat cooking. Unrefined coconut oil smokes at 177°C, which is below many home oven temperatures. EVOO's smoke point of 190–215°C means it degrades at temperatures above medium-high sautéing heat.
The Bottom Line
For high-heat cooking: avocado oil is the clear winner among commonly available oils — highest smoke point, best fatty acid profile, neutral flavor.
For medium-heat: refined olive oil and canola oil are both reasonable choices, with refined olive oil having a better fatty acid profile.
For baking: canola oil remains a commercial standard due to cost and neutral flavor, though avocado oil is a cleaner choice.
Frequently Asked Questions
What is the smoke point of vegetable oil?
Smoke points vary by type: avocado oil (520°F refined, 480°F unrefined), sunflower oil (440–475°F), canola (400°F), soybean (325–400°F), corn oil (350–450°F). The smoke point depends on whether the oil is refined (higher smoke point) or unrefined (lower smoke point). Refined oils have higher smoke points because the refining process removes compounds that contribute to smoke. For high-heat cooking, refined oils are more practical; for medium-heat cooking, unrefined oils retain more nutritional value.1
Which vegetable oil has the highest smoke point?
Avocado oil has the highest smoke point among common vegetable oils at 520°F (271°C) for refined form. High-oleic sunflower and safflower oils reach 475–510°F. Canola oil at 400°F is adequate for most home cooking. For deep frying at very high temperatures, avocado oil is the best choice; for medium-heat sautéing and baking, most vegetable oils are adequate.1
Is olive oil better than vegetable oil?
For health benefits and medium-heat cooking, olive oil (particularly EVOO with its polyphenol content) is substantially better than most seed-based vegetable oils. Olive oil's monounsaturated fat is more oxidatively stable at cooking temperatures than the polyunsaturated fat in seed oils, and the polyphenols provide anti-inflammatory benefits that refined vegetable oils lack. For very high-heat cooking where smoke point is Critical, avocado oil (a fruit oil, technically) is the most capable alternative.1