Wtf…the smoke point of various cooking oils based on temperate, as per Allstate…with the disclaimer that the smoking point may vary based on temperature.

This is some insurance level 4d nonsense lol

If you’re cooking fresh oil over low heat, these smoke points are probably accurate. If you are using a high heat, the oil may start to smoke before the thermometer reads those temps. That’s what it means by “based on… cooking temperature.”

You’re right that the disclaimer is intended to absolve them of any responsibility, though.

What about grape seed and avocados

Odd… I’ve always seen soybean oil as having a higher smoke point of ~450F

Grape seed - 421 °F

Avocado - Refined 520 °F

Avocado - Virgin (unrefined) 392 °F

Avocado - Extra virgin (unrefined) 482 °F

Whats the smoke point of butter? It always seems to burn when i cook with it.

Using Fahrenheit

As per a blog I randomly found, 350. Fr.

Butter Vs Olive Oil Smoke Point: Which One Is Your Pick? - Cooknight

In the culinary world, the choice between butter and olive oil often sparks passionate debates among food enthusiasts. While both fats offer unique flavors

Cooknight (cooknight.net)

Allstate is an American company, yes.

Refined Corn Oil is as high as 460° F

As with all (somewhat) natural ingredients, it’s impossible to get 100% consistent results. It’s just when you boil an egg wrong, it’s very unlikely to go up in flames.

Depending on what you’re cooking, that is a desirable feature – well, riding right on that threshold.

Note that burnt butter is distinctly bad for your health. All those complex proteins and fats all getting thrown through the chemical grinder… But damn is it tasty to fry a perogy in almost burnt butter compared to any of the oils in that chart…

Great. What’s that in normal units?

Edit:

Behold the average insurance customer:

Butter is great for general cooking but not frying. What is burning is the milk solids still left in the butter. Browning butter (basically lightly frying the milk solids) is a process that can be used to impart at different flavor to the butter.

If you want to fry with that buttery flavor but don’t want to burn it, you need to clarify it first: boil out the remaining water content, skim the milk solids off the top, then pour the clear fat off the other milk solids that settle out. Or you can just use ghee, which is basically preclarified butter.

Fun fact: it’s the milk solids that go off first in butter (and the water content allows microbial growth). “Potting” is a preservation technique like “canning”, except instead of sealing something with a metal lid, you pour clarified butter over the food. It fills in gaps between solid pieces and forms a cap on top as it cools.

Fahrenfuck

I’ll follow this one before that garbage, I’m yet to use sunflower oil that performed worse than canola. Not sure what garbage they are pretending to reference, perhaps some shit Russians stole from Ukraine and shipped off to US?

Template:Smoke point of cooking oils - Wikipedia

(en.m.wikipedia.org)

Edit: slight side note, as the above may be interpreted in different ways. I’ve only ever bought Sunflower oil produced in Ukraine while in Canada, all of it has been high quality. Have seen some from Balkans (IIRC?) but it was cloudy so didn’t even bother trying it. Not saying it’s an inherent country of origin issue there, more like Walmart trying to find some cheap shit to make money off of. I think Italy was the only other country I saw as a source once and that was just ridiculously priced, mostly because it was mixed with olive oil.

Units aside. Much better overview without those ridiculously large icons that dominate the image and give no information whatsoever.

Thanks, much more informative than the original graph