Cooking Oil Smoke Point Chart: Printable High-Heat Cooking Guide

Cooking with the wrong oil at the wrong heat is the fastest way to fill a kitchen with smoke and ruin a meal's flavor before it starts. Every oil has a smoke point — the temperature where it stops shimmering and starts breaking down — and that point decides whether it sears, fries, or just burns. Refined avocado oil holds past 500°F, while toasted sesame oil gives up near 350°F; treat them the same and dinner pays the price. Guessing also wastes money, since a scorched pan of good extra-virgin olive oil becomes acrid and useless. This printable chart lists 12 common cooking oils and fats with their smoke points in Fahrenheit and Celsius, flavor notes, and the cooking methods each suits best. Consult the live reference table below before the pan hits the heat, or print the sheet and tape it inside a cabinet door.