Cooking oil comparison
The big cooking oil table
Smoke point, fatty acids and best use at a glance , sortable and filterable. Find the right oil for every job.
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Oils compared
| Oil | Smoke point | Fatty acids | Best for | Cold-pressed |
|---|
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Olivenöl
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Said honestly: how to read the table
The smoke points are guide values. They depend heavily on quality and processing: refined oils take more heat than natural ones, so the same oil type can vary a lot. The table gives orientation, not lab values.
Rule of thumb: the more polyunsaturated fatty acids (especially omega-3), the more heat-sensitive the oil , and the more it belongs cold on the food. More in the Lexicon under Smoke point and Omega fatty acids.
Sources and further reading
- Smoke point , Wikipedia