Cooking Oil Smoke Point Matrix
Never sear a ribeye in extra virgin olive oil. Understand exact smoke thresholds, lipid breakdowns (mono vs poly vs saturated), and acrolein release boundaries for cast iron, wok, and air frying.
Cooking Fat & Smoke Point Matrix
Refined Avocado Oil
Ultra-high heat steak searing, cast iron blackening, high-temp wok stir fry.
Ghee (Clarified Butter)
Pan-searing ribeye, butter basting, high-heat sautéing without burning milk solids.
Refined Peanut Oil
Deep frying turkey, fried chicken, air fryer coating, Asian stir-fry.
Beef Tallow (Rendered Suet)
Smash burgers, Texas brisket wrapping, deep-frying fries (McDonalds original formula).
Canola Oil (Refined Rapeseed)
Everyday skillet cooking, baking, general frying.
Rendered Duck Fat
Crispy roasted potatoes, poultry searing, confit.
Extra Virgin Olive Oil (Cold Pressed EVOO)
Salad dressings, low-temp pasta sauces, roasting vegetables @ 350°F, bread dipping.
Virgin Coconut Oil (Unrefined)
Curries, vegan baking, low-heat skillet sauté.
Toasted Pure Sesame Oil
Drizzling off-heat on fried rice, ramen, marinades, dipping sauces.
Unsalted Whole Butter
Finishing bastes, scrambling eggs on low heat, pastry lamination, pan sauces.
| Fat / Oil | Smoke Point (°F) | Smoke Point (°C) | Flavor Profile | Cast Iron Rating |
|---|---|---|---|---|
| Refined Avocado Oil | 520°F | 271°C | Neutral | Ideal |
| Ghee (Clarified Butter) | 485°F | 252°C | Buttery | Ideal |
| Beef Tallow (Rendered Suet) | 420°F | 215°C | Rich | Ideal |
| Rendered Duck Fat | 375°F | 190°C | Rich | Good |
| Refined Peanut Oil | 450°F | 232°C | Neutral | Good |
| Canola Oil (Refined Rapeseed) | 400°F | 204°C | Neutral | Good |
| Extra Virgin Olive Oil (Cold Pressed EVOO) | 375°F | 190°C | Nutty | Avoid |
| Unsalted Whole Butter | 300°F | 149°C | Buttery | Avoid |
| Virgin Coconut Oil (Unrefined) | 350°F | 177°C | Nutty | Fair |
| Toasted Pure Sesame Oil | 350°F | 177°C | Pungent | Avoid |