Avocado oil, refined
High-heat searing and roasting
Approx. 480–520°F / 249–271°C
The actual point varies by refinement, quality and age.
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Oil Smoke Points
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Canola oil, refined
Sautéing, baking and frying
Approx. 400–435°F / 204–224°C
The actual point varies by refinement, quality and age.
Extra-virgin olive oil
Low to medium heat
Approx. 350–410°F / 177–210°C
The actual point varies with quality, freshness and free-fatty-acid content.
Grapeseed oil, refined
Sautéing and roasting
Approx. 420–445°F / 216–229°C
The actual point varies by refinement, quality and age.
Butter
Low to medium heat
Approx. 300–350°F / 149–177°C
Milk solids brown and burn before the clarified fat.
Ghee
Medium- to high-heat cooking
Approx. 450–485°F / 232–252°C
Clarification removes most milk solids; products still vary.
Smoke points are approximate ranges, not safety cutoffs. Refinement, reuse, impurities, quality and age can change when an oil begins to smoke.
Reviewed August 2026.
Source: USDA frying and smoke-point guidance Built for the new Recipe Boss
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