• Almond Oil P
• Avocado Oil M
• Butter S
• Canola Oil† (Unrefined) M
• Canola Oil† (Expeller
  Press, High Oleic or
  Refined) M
• Coconut Oil (Unrefined) S
• Coconut Oil (Refined) S
• Corn Oil (Unrefined) P
• Corn Oil (Refined) P
• Cottonseed Oil P
• Flaxseed Oil (Unrefined) P
• Ghee S
• Grapeseed Oil P
• Hazelnut Oil P
• Hemp Seed Oil P
• Lard S
• Macadamia Nut Oil P
• Olive Oil (Unrefined) M
• Olive Oil (Pomace) M
• Olive Oil (Extra Light) M
• Olive Oil M
• Olive Oil (Virgin) M
• Olive Oil (Extra Virgin) M
• Palm Oil (Difractionated) S
• Peanut Oil (Unrefined) M
• Peanut Oil (Refined) M
• Rapeseed† Oil M
• Rice Bran Oil M
• Safflower Oil (Unrefined) P
• Safflower Oil (Semi-
  Refined) P
• Safflower Oil (Refined) P
• Sesame Oil (Unrefined) M
• Sesame Oil (Semi-
  Refined) M
• Soybean Oil (Unrefined) P
• Soybean Oil
  (Semirefined)P
• Soybean Oil (Refined) M
• Sunflower Oil (Unrefined)P
• Sunflower Oil (Semi-
  refined) M
• Sunflower Oil (High Oleic,
  Unrefined) P
• Tea Seed Oil M
• Vegetable Shortening
• Vegetable Shortening
  (Emulsified)
• Walnut Oil (Unrefined) P
• Walnut Oil (Semi-Refined)
  P

• 430°
• 520°
• 350°
• 225°
• 464°-
  475°
  
• 350°
• 450°
• 320°
• 450°
• 420°
• 225°
• 485°
• 420°
• 430°
• 330°
• 370°
• 413°
• 320°
• 460°
• 468°
• 438°
• 420°
• 420°
• 455°
• 320°
• 440°
• 438°
• 490°
• 225°
• 320° 510°
• 350°
• 450°
• 320°
  
• 350°
• 450°
• 225°
• 455°
• 450°
  
• 320°
• 485°
• 450°
• 360°-
  370°

• 320°
• 400°

300s: Medium Smoke Point
320°F: Corn Oil (Unrefined)
High-Oleic Sunflower Oil,
Unrefined
Olive Oil, Unrefined
Peanut Oil, Unrefined
Safflower Oil, Semi-Refined
Soybean Oil, Unrefined
Walnut Oil, Unrefined
325°F: Shortening, Emulsified
Vegetable
330°F: Hemp Seed Oil
350°F: Butter
Canola Oil, Semi-Refined
Coconut Oil
Sesame Oil (Unrefined)
Soy Oil, Semi-Refined
360°-370°F: Vegetable Shortening
(Emulsified)
370°F: Lard
375°F: Olive Oil

400s: High Smoke Point
400°F: Canola Oil (Refined)
Walnut Oil (Semi-Refined)
406°F: Olive Oil, Extra Virgin
410°F: Corn Oil
Sesame Oil
413°F: Macadamia Nut Oil
420 F: Cottonseed Oil
Grapeseed Oil
Olive Oil, Extra Virgin
430°F: Almond Oil
Hazelnut Oil
435°F: Canola Oil
438°F: Olive Oil
Rapeseed Oil
440°F: Peanut Oil
Sunflower Oil
450°F: Corn Oil (Refined)
High-Oleic Sunflower Oil (Refined)
Palm Oil
Peanut Oil (Refined)
Safflower Oil (Refined)
Sesame Oil (Semi-Refined)
Soybean Oil (Refined)
Sunflower Oil (Semi-refined, Refined, High Oleic, Refined)
Vegetable Shortening
460°F: Olive Pomace Oil
468°F: Olive Oil, Extra Light

485+: Very High Smoke Point
485°F: Grapeseed Oil
485°F: Tea Seed Oil
490°F: Rice Bran Oil
495°F: Soybean Oil
510°F: Safflower Oil
520°F: Avocado Oil (Refined)