My cookbook

Avocado oil 520°F 271°C
Safflower oil Refined 510°F 266°C
Rice bran oil 490°F 254°C
Ghee (Indian Clarified Butter) 485°F 252°C
Tea seed oil 485°F 252°C
Canola oil High Oleic 475°F 246°C
Canola oil Refined 470°F 240°C
Olive oil Extra light 468°F 242°C
Canola oil Expeller Press 464°F 240°C
Olive oil Pomace 460°F 238°C
Palm oil Difractionated 455°F 235°C[1]
Coconut oil Refined 450°F 232°C
Corn oil Refined 450°F 232°C
Peanut oil Refined 450°F 232°C
Sesame oil Semirefined 450°F 232°C
Soybean oil Refined 450°F 232°C
Sunflower oil Refined 450°F 232°C
Sunflower oil Semirefined 450°F 232°C
Hazelnut oil 430°F 221°C
Almond oil 420°F 216°C
Cottonseed oil 420°F 216°C
Grapeseed oil 420°F 216°C
Olive oil Virgin 420°F 216°C
Macadamia oil 413°F 210°C
Olive oil, high quality (low acidity) Extra virgin 405°F 207°C
Walnut oil Semirefined 400°F 204°C
Olive oil Extra virgin 375°F 191°C
Lard 370°F 182°C
Vegetable shortening 360°F 182°C
Butter 350°F 177°C
Coconut oil Unrefined 350°F 177°C
Sesame oil Unrefined 350°F 177°C
Soybean oil Semirefined 350°F 177°C
Hemp oil 330°F 165°C
Corn oil Unrefined 320°F 160°C
Peanut oil Unrefined 320°F 160°C
Safflower oil Semirefined 320°F 160°C
Soybean oil Unrefined 320°F 160°C
Sunflower oil, high oleic Unrefined 320°F 160°C
Walnut oil Unrefined 320°F 160°C
Flax seed oil Unrefined 225°F 107°C
Safflower oil Unrefined 225°F 107°C
Sunflower oil Unrefined 225°F 107°C