Vegetable Oil Smoke Point Fahrenheit. They depend almost entirely upon the free fatty acid content, which increases during storage or use. When you cook with oil that's been heated past its smoke point, you do more than impart a burnt flavour to foods.

The smoking point of vegetable oil is around 450° fahrenheit, which is much higher than many other oils.

Why is oil smoke point important? Smoke point (sometimes called flash point) is the temperature at which an oil begins to smoke and oxidize (break down into free fatty acids). Vegetable oil is often just soybean oil, or possibly a blend of soy, sunflower or safflower, depending on the brand. Avocado oil rice bran oil mustard oil grapeseed oil olive oil, extra light saower oil peanut oil soybean oil corn oil ghee, claried butter sunower oil, rened palm & palm kernel oil hazelnut oil olive oil, rened almond oil, rened. Here's everything you need to know about how to shop for and cook with these essential pantry staples. The smoke point tends to increase as free fatty acid content decreases and the level of refinement increases. Understanding all the different cooking oil options and their smoke points shouldn't require a food science degree. The smoke point of vegetable oil is about 572 degrees fahrenheit. Soybean oil, aka vegetable oil, does not have a boiling point. Oils with a higher smoke point — like avocado, sunflower seed and peanut oil — are best for sautéing veggies.floriana / getty images. Smoke point ranges can vary wildly based on many different factors.