Cooking oil smoke points

[starleen2]

Cooking Oil Smoke Points
The following list was found at http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm
After much reading about seasoning and trial and error, I came upon this chart which list the smoke point of most cooking oils. When you season your cast iron, find the cooking oil that you are using and set your over to that temp and season per instructions This helps in the carbonization of the oil to provide and excellent season coating.

SORTED BY TEMP

200's
225 F: Canola Oil, Unrefined
: Flaxseed Oil, Unrefined
: Safflower Oil, Unrefined
: Sunflower Oil, Unrefined

300's
320 F: Corn Oil, Unrefined
: High-Oleic Sunflower Oil,
Unrefined
: Olive Oil, Unrefined
: Peanut Oil, Unrefined
: Safflower Oil, Semi-Refined
: Soy Oil, Unrefined
: Walnut Oil, Unrefined
325 F: Shortening, Emulsified
Vegetable†
330 F: Hemp Seed Oil¥¥
350 F: Canola Oil, Semi-Refined
: Coconut Oil†
: Sesame Oil, Unrefined
: Soy Oil, Semi-Refined

356-370 F: Vegetable Shortening

361-401 F: Lard

375 F: Olive Oil (Good Eats)

389 F: Macadamia Nut Oil††

400's
400 F: Canola Oil, Refined
: Walnut Oil, Semi-Refined

406 F: Olive Oil, Extra Virgin*

410 F: Corn Oil (Good Eats)
: Sesame Oil**

420 F: Cottonseed Oil†
: Grapeseed Oil¥
: Olive Oil, Virgin**

430 F: Almond Oil***
: Hazelnut Oil***

435 F: Canola Oil (Good Eats)

438 F: Olive Oil*
: Rapeseed Oil***

440 F: Peanut Oil†
: Sunflower Oil†

450 F: Corn Oil, Refined
: High-Oleic Sunflower Oil,
Refined
: Peanut Oil, Refined
(Good Eats)
: Safflower Oil, Ref.
(Good Eats)
: Sesame Oil, Semi-Refined
: Soy Oil, Refined
: Sunflower Oil, Semi-Refined

460 F: Olive Pomace Oil**

468 F: Olive Oil, Extra Light*

485 F: Grapeseed Oil**

495 F: Soy Bean Oil†

500's
510 F: Safflower Oil†

520 F: Avocado Oil, Refined


Sorted By Name

Almond Oil*** 430 F
Avocado Oil: Refined 520 F
Canola Oil: Unrefined 225 F
Semi-Refined 350 F
@Refined 400 F
@Good Eats) 435 F
Coconut Oil† 350 F
Corn Oil: Unrefined 320 F
@(Good Eats) 410 F
@Refined 450 F
Cottonseed Oil† 420 F
Flaxseed Oil, Unrefined 225 F
Hazelnut Oil*** 430 F
Hemp Seed Oil¥¥ 330 F
Grapeseed Oil¥ 420 F
Grapeseed Oil** 485 F
Lard 361-401 F
Macadamia Nut Oil†† 389 F
Olive Oil: Unrefined 320 F
@(Good Eats) 375 F
@Extra Virgin* 406 F
@Virgin** 420 F
@Olive Oil* 438 F
@Pomace Oil** 460 F
@Extra Light* 468 F
Peanut Oil: Unrefined 320 F
Peanut Oil† 440 F
Peanut Oil, Refined
(Good Eats) 450 F
Rapeseed Oil*** 438 F
Safflower Oil: Unrefined 225 F
@Semi-Refined 320 F
@Refined (Good Eats) 450 F
Safflower Oil† 510 F
Sesame Oil : Unrefined 350 F
Sesame Oil**: 410 F
@Semi-Refined 450 F
Shortening, Emulsified
@Vegetable† 325 F
Shortening, Vegetable 356-370 F
Soy Oil: Unrefined 320 F
@Semi-Refined 350 F
@Refined 450 F
Soy Oil† 495 F
Sunflower Oil†: 440 F
@Unrefined 225 F
@Semi-Refined 450 F
Walnut Oil, Unrefined 320 F
@Semi-Refined 400 F
High-Oleic Sunflower Oil,
@Unrefined 320 F
@Refined 450 F
* http://www.homemag.com/servlet/com.gdi. ... derid=3036
** http://www.oliveoilsource.com/olivechemistry.htm
*** http://www.cybgroup.co.uk/rapespec.html
† http://www.christianchefs.org/charts/oils.html
†† http://www.macfarms.com/mfoil.html
¥ http://www.sableridge.com/web/grapeseed.shtml
¥¥ http://www.rella.com/hseednut.html

[Joanne]

Would you mind if I post this over on the camp cooking discussion forum? It would be a nice resource.

Thanks,
Joanne

[starleen2]

no problem at all. it sure would be a help for all those wanting to season or reseason their CI. BTW I used vegitable oil to season with. it takes a higher temp (400 degrees) and the the CI is a little brownish rather than Black, but the effect is still the same! Some advice to those with seasoning troubles... It seems that going with a set time in the oven is not always way to go. Wait until no smoke is being generated, then either turn off the oven, or apply more oil/lard. I was attempting to use specific instructions regarding time and temp, but it seems to be something you need to get a feel for.