Olive Oil – Smoke Point: Extra-virgin olive oil: 320-410°F (160-210°C), Virgin: 390-470°F (200-243°C) – Best Uses: Dressings, marinades, sautéing, low-heat cooking
Coconut Oil – Smoke Point: 350°F (177°C) for unrefined, 450°F (232°C) for refined – Best Uses: Baking, frying, skin care
Canola Oil – Smoke Point: 400°F (204°C) – Best Uses: Baking, frying, grilling
Vegetable Oil – Smoke Point: About 400-450°F (204-232°C) – Best Uses: High-heat cooking, frying
Sesame Oil – Smoke Point: 350°F (177°C) for unrefined, 410°F (210°C) for refined – Best Uses: Stir-frying, seasoning, marinades
Avocado Oil – Smoke Point: 520°F (271°C) – Best Uses: High-heat cooking, salads, drizzling
Peanut Oil – Smoke Point: 450°F (232°C) – Best Uses: Deep frying, stir-frying, sautéing
Sunflower Oil – Smoke Point: Unrefined: 225°F (107°C), Refined: 440°F (227°C) – Best Uses: Salad dressings, low-heat cooking for unrefined; high-heat cooking, frying for refined
Grapeseed Oil – Smoke Point: 420°F (216°C) – Best Uses: Frying, sautéing, dressings – Health Benefits: High in polyunsaturated fats and vitamin E.
Walnut Oil – Smoke Point: 320°F (160°C) – Best Uses: Salad dressings, drizzling, baking
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