Cooking Oils: Smoke Points

Almond Oil		420°F	216°C
Avocado Oil	Refined	520°F	271°C
Avocado Oil	Un-Refined, Virgin	375-400°F	190-204°C
Butter		250–300°F	121–149°C
Canola Oil	Expeller Press	375-450°F	190-232°C
Canola Oil	High Oleic	475°F	246°C
Canola Oil	Refined	400°F	204°C
Castor Oil	Refined	392°F	200°C
Coconut Oil	Extra Virgin (Unrefined)	350°F	177°C
Coconut oil	Refined	450°F	232°C
Corn Oil	Unrefined	352°F	178°C
Corn oil	Refined	450°F	232°C
Cottonseed Oil		420°F	216°C
Flax Seed Oil	Unrefined	225°F	107°C
Ghee		485°F	252°C
Grapeseed Oil		420°F	216°C
Hazelnut Oil		430°F	221°C
Hemp Oil		330°F	165°C
Lard		370°F	188°C
Macademia Oil		413°F	210°C
Mustard Oil		489°F	254°C
Olive Oil	Extra virgin	375°F	191°C
Olive Oil	Virgin	391°F	199°C
Olive Oil	Pomace	460°F	238°
Olive Oil	Extra light	468°F	242°C
Palm Oil	Difractionated	455°F	235°C
Peanut Oil	Unrefined	320°F	160°C
Peanut oil	Refined	450°F	232°C
Rice Bran Oil		415°F	213°C
Safflower Oil	Unrefined	225°F	107°C
Safflower oil	Semirefined	320°F	160°C
Safflower oil	Refined	510°F	266°C
Sesame Oil	Unrefined	350°F	177°C
Sesame Oil	Semirefined	450°F	232°C
Soybean Oil	Unrefined	320°F	160°C
Soybean Oil	Semirefined	350°F	177°C
Soybean Oil	Refined	460°F	238°C[1]
Sunflower Oil	Unrefined	225°F	107°C
Sunflower Oil	Semirefined	450°F	232°C
Sunflower Oil, high oleic	Unrefined	320°F	160°C
Sunflower oil	Refined	440°F	227°C[1]
Tea Seed Oil		485°F	252°C
Vegetable Sortening		360°F	182°C
Walnut Oil	Unrefined	320°F	160°C

Source: Cooking for Engineers & Wikipedia