Here’s a list of smoke points (approximate) for different cold pressed edible oils — these can vary slightly depending on purity and freshness:
| Cold Pressed Oil | Smoke Point (°C) | Smoke Point (°F) |
|---|---|---|
| Groundnut (Peanut) Oil | 160–170 °C | 320–338 °F |
| Coconut Oil | 175–180 °C | 347–356 °F |
| Mustard Oil | 190–210 °C | 374–410 °F |
| Sesame (Gingelly) Oil | 175–180 °C | 347–356 °F |
| Sunflower Oil | 160–170 °C | 320–338 °F |
| Olive Oil (Extra Virgin) | 160–170 °C | 320–338 °F |
| Almond Oil | 215–220 °C | 419–428 °F |
| Flaxseed (Linseed) Oil | 107–110 °C | 225–230 °F |
Key points:
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Cold pressed oils have lower smoke points than refined oils because they are unprocessed and retain natural compounds.
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They are best suited for low-to-medium heat cooking, salad dressings, and drizzling after cooking.
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Heating beyond the smoke point can break down healthy fats and create harmful compounds.