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Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: 271 °C: 520 °F [2] [3] Avocado oil: Unrefined: 250 °C: 482 °F [4] Beef tallow: 250 °C: 480 °F Butter: 150 °C: 302 °F [5] Butter: Clarified: 250 °C: 482 °F [6] Castor oil: Refined: 200 °C [7] 392 °F Coconut oil: Refined, dry: 204 °C: 400 °F [8] Coconut ...
Canola oil has a relatively high smoke point of about 400°F, compared to butter (about 350°F) and extra-virgin olive oil (about 325°F to 375°F). ... Canola oil vs. vegetable oil.
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
Smoke point; Butter [1] 81 51 21 3 150 °C (302 °F) [2] Canola oil [3] 100 6–7 62–64 24–26 ... This template is a table of the major cooking fats. Usage
Canola oil and vegetable oil are both neutral-flavored oils that can be used for a wide range of kitchen tasks. We discuss the difference and when to use both.
The smoke point of an oil refers to the temperature at which it begins to smoke—and also degrade in both quality and taste. An oil’s smoke point affects what you’re able to accomplish with it.
The more FFA an oil contains, the quicker it will break down and start smoking. [2] [3] The lower the value of FFA, the higher the smoke point. [4] However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat. [4] [5] [6]
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