Smoke Points of Cooking Fats

Olive oil has a smoke point of 215°C (420°F), which makes it suitable for most cooking methods, including frying, sautéing, and baking.

Avocado oil has the highest smoke point among the given options, at 270°C (520°F). This makes it ideal for high-heat cooking methods such as frying and searing.

Ghee has a smoke point of 255°C (490°F), which makes it a good choice for frying and sautéing.

Butter has the lowest smoke point among the given options, at 175°C (350°F). It is not suitable for high-heat cooking methods.

Coconut oil has a smoke point of 225°C (440°F), which makes it suitable for most cooking methods, including frying, sautéing, and baking.

Olive oil has a relatively low smoke point of 215°C (420°F), making it less suitable for deep frying compared to other oils with higher smoke points.

Canola oil has a smoke point of 230°C (450°F), which makes it a good choice for most cooking methods, including frying, sautéing, and baking.

Sunflower oil has a smoke point of 190°C (375°F), which makes it suitable for most cooking methods, including frying, sautéing, and baking.

Vegetable oil has a smoke point of 205°C (400°F), which makes it suitable for most cooking methods, including frying, sautéing, and baking.

Avocado oil has a high smoke point of 270°C (520°F), making it suitable for high-heat cooking methods such as frying and searing.

Lard has a smoke point of 250°C (480°F), which makes it suitable for most cooking methods, including frying, sautéing, and baking.

Grapeseed oil has a smoke point of 215°C (420°F), which makes it suitable for most cooking methods, including frying, sautéing, and baking.

Butter has a smoke point of 175°C (350°F), which makes it less suitable for high-heat cooking methods.

Peanut oil has a smoke point of 230°C (450°F), which makes it a good choice for most cooking methods, including frying, sautéing, and baking.