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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A high-smoke-point oil is a fat that can be heated to high temperatures (typically above 400°F/200°C) before it begins to smoke and break down. Using these oils for searing or frying is important because it prevents the formation of harmful free radicals and bitter flavors that occur when oil burns.
These oils are healthy when used correctly for high-heat cooking, as they remain stable and don't oxidize easily. Many varieties, such as avocado or refined tea seed oil, are rich in heart-healthy monounsaturated fats and help the body absorb fat-soluble vitamins like A, D, E, and K.
Like most pure fats, high-smoke-point oils contain approximately 900 calories per 100g. They consist of 100% fat and contain zero grams of protein, carbohydrates, or fiber, making them a very calorie-dense energy source.
Yes, high-smoke-point oils are excellent for the ketogenic diet. Since they contain zero carbohydrates and are pure fat, they help individuals meet their daily fat macros while providing a stable medium for cooking meats and vegetables.
Avocado oil (refined) has one of the highest smoke points at approximately 520°F (270°C). Other excellent options include safflower oil (510°F), rice bran oil (450°F), and refined peanut oil (450°F).
Yes, almost all high-smoke-point oils are naturally vegan and gluten-free as they are extracted from plant sources like seeds, nuts, or fruits. Always check the label for cross-contamination if you have severe allergies.
Yes, you can often reuse these oils 2-3 times if they are filtered through a fine mesh or coffee filter after cooling. However, be aware that the smoke point decreases each time the oil is heated, so discard it if it becomes dark, foamy, or smells rancid.
High-Smoke-Point Oil is a versatile ingredient found in cuisines around the world. With 900 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the oil category with complete nutrition information.
View all oil →Discover 2 recipes featuring high-smoke-point oil with step-by-step instructions.
Browse recipes →Store these oils in a cool, dark place, such as a pantry, away from direct sunlight and heat sources like the stove. Keeping the cap tightly sealed is crucial to prevent oxidation, which can make the oil go rancid prematurely.
Spoiled oil will have a distinct, unpleasant odor that may smell metallic, soapy, or like old cardboard. If the oil has become significantly darker, thicker, or develops a sticky residue around the cap, it has likely oxidized and should be discarded.
While safe to use, refined high-smoke-point oils are often neutral in flavor and may lack the robust taste of extra virgin oils. They are best utilized for cooking, but they work well in dressings where you want the flavor of the herbs and vinegar to shine without being masked by the oil.