Session 5 Cooking Oils And Smoke Points Oil Smoke Point Chart These are approximations and smoke points can range, depending on quality of oil.HIGH HEAT: OILS FOR FRYING, STIR-FRYING, AND BROILINGAvocado oil (refined) 480-520°FSafflower oil 450-500°F (avoid)Canola oil 400-475°F (avoid)Soybean oil 450°F (avoid)Sunflower oil (refined) 450°F (avoid)Peanut oil (refined) 450°FCoconut oil (refined) 400-450°FMEDIUM HEAT: OILS FOR […]