This list seems suspect to me. I always thought the more saturated an oil,
the higher the smoke point. Clarified butter is highly saturated and
monosaturated and is great for high temp cooking in my experience, but
according to this list almond oil beats it by a longshot and even olive oil
is roughly tied. My experience doesn't jibe with this.

Doesn't make sense...not saying it's wrong, just looking for some
explanation.

--Richard



Here are commonly used cooking oils and smoke points:
>
> Avocado - 500 degrees
>
> Almond - 500 degrees
>
> Grapeseed - 450 - 485 degrees
>
> Safflower - 450 - 510 degrees
>
> Soybean - 450 - 495 degrees
>
> Corn - 440 - 475 degrees
>
> Peanut - 410 - 440 degrees
>
> Sesame - 410 - 420 degrees
>
> Canola - 400 - 450 degrees
>
> Olive - 375 - 440 degrees
>
> Sunflower - 390 degrees
>
> Clarified Butter - 325-375 degrees