SMOKE POINT
| Oil | Smoke Point (0C)1 | Smoke Point (°F) |
|---|---|---|
| Canola | 242 | 468 |
| Canola High Oleic | 246 | 475 |
| Canola Organic Expeller Press | 240 | 464 |
| Corn | 234 | 453 |
| Grapeseed | 224 | 435 |
| Olive Processed | 220 | 428 |
| Extra Virgin Olive | 166 | 331 |
| Peanut | 244 | 471 |
| Safflower | 230 | 446 |
| Safflower High Oleic | 242 | 468 |
| Safflower Cold Press | 168 | 334 |
| Soybean | 234 | 453 |
| Sunflower | 240 | 464 |
| Sunflower High Oleic | 248 | 478 |
| Sunflower High Oleic Cold Press | 198 | 388 |
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1 – Smoke points were analyzed according to AOCS Method Cc 9a-48. Presented results are averages of triplicate runs, where error of estimation was within 3.5% of measured value. University of Lethbridge.