Cooking oils will generate smoke if heated high enough. The temperature at which this occurs is called the smoke point.
The smoke point is affected by:
(1) the type of oil
(2) the level of refinement (unrefined oils will smoke at a lower temperature)
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Temperature Range
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Smoke Point Level
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Example
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< 250°F
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not appropriate for heating
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unrefined flax seed oil
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300 to 350°F
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low
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unrefined peanut oil
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350 to 425°F
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medium
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unrefined extra virgin olive oil
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> 400°F
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high
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soybean oil
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If an oil smokes below 300° then it is unsuitable for cooking but can be used for salads or preparing other dishes.
Refined avocado oil can have a very high smoke point (520°F)
Some cooking oils will list the smoke point on the label or have it available on the producer's website.
