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Cooking Oil Smoke Points Explained — traditional ingredients and practical kitchen guidance
True Grit

True Grit Food Care Desk · 2 min read

Cooking Oil Smoke Points Explained

The temperature where an oil starts to break down, and why it changes what each oil is actually suited for.

An oil's smoke point is the temperature where it starts to break down and smoke, and knowing roughly where each oil sits explains a lot about what it is actually suited for in a kitchen.

What it actually means

  • Smoke point marks where an oil begins to break down under heat, developing an unpleasant flavour and losing quality.
  • Refined oils generally have higher smoke points than unrefined, cold-pressed versions of the same oil.
  • Cold-pressed mustard and raw pressed sesame oil have moderate smoke points, suited to tempering and everyday cooking heat.
  • Roasted, toasted sesame oil and flaxseed oil sit at the lower end, better suited to finishing than direct high heat.
  • Choosing an oil with an appropriate smoke point for the cooking method matters more than chasing the single highest number available.

Picked this week

Oils with different smoke points

Our standards

Smoke point questions

What happens if I exceed an oil's smoke point?
The oil breaks down, developing an unpleasant, sometimes bitter flavour and losing some of its nutritional quality.
Do refined oils always have higher smoke points?
Generally yes, refining removes compounds that would otherwise break down at lower temperatures.
Should I always choose the oil with the highest smoke point?
Not necessarily, flavour and traditional use matter too, and not every dish needs very high heat cooking.
Is flaxseed oil's low smoke point a defect?
No, it reflects the same delicate fat content that makes the oil worth using raw in the first place.

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