After a quick little research, here are some of the most common cooking lipid smoking points.
| Fat | Smoke Point | Quality |
| Avocado oil | 520°F | Refined |
| Safflower oil | 510°F | Refined |
| Mustard oil | 489°F | |
| Ghee | 485°F | |
| Olive oil | 468°F | Extra light |
| Soybean oil | 460°F | Refined |
| Coconut oil | 450°F | Refined |
| Corn oil | 450°F | Refined |
| Peanut oil | 450°F | Refined |
| Sesame oil | 450°F | Semirefined |
| Sunflower oil | 440°F | Refined |
| Hazelnut oil | 430°F | |
| Almond oil | 420°F | |
| Grapeseed oil | 420°F | |
| Macadamia oil | 413°F | |
| Olive oil, high quality | 405°F | Extra virgin |
| Canola oil | 400°F | Refined |
| Walnut oil | 400°F | Semirefined |
| Castor oil | 392°F | Refined |
| Avocado oil | 375-400°F | Un-Refined, Virgin |
| Lard | 370°F | |
| Vegetable shortening | 360°F | |
| Corn oil | 352°F | Unrefined |
| Coconut oil | 350°F | Extra Virgin (Unrefined) |
| Safflower oil | 320°F | Semirefined |
| Butter | 250–300°F |
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