Recipe: Oil Flash Points (re: deep frying turkey)

There is a distinct difference of Flash point, Smoke Point & Ignition Point.

Flash points is the temperature of the oil when the oil will light when the fumes are exposed to a flame.

Smoke point is the tempature of the oil when it begin to visible emite smoke.

Ignition point is the tempature of the oil when it will self-combust... meaning the fumes will self ignite!

Most people are only interested in Smoke point for cooking.
Most oils reach flash point early... 180F to 290F
Smoke Point varies depending on the oil...
And the Ignition point is always well above 550F

Be careful with flame around heated oils!
Never over heat an oil... it causes breakdown of the oil canging the flavor and may ignite!

So here are the SMOKE points of various oils:

Butter: 350F
Canola (Mono): 400F
Corn oil (Poly): 450F
Olive oil (EV): 406F
Olive Oil (V) : 420F
Olive Oil (EL) : 468F
Peanut Oil : 450F
Shortening (frying or baking) : 350-375F
Sunflower Oil : 450F
Almond Oil : 495F

Since Sunflower and Almond break down quickly under heat losing there distinct flavor. Be are mostly used for baking.

However, Peanut oil seems to be the best... but it Ignition point is only 600F. Most people over heat peanut oil because of the smoke point being so low and nearly invisible... Hence the number of house fires cause by frying turkeys! Best tempature to cook a frying turkey? It's 420F andy higher and you get lots of smoke and the same turkey... any less and the turkey takes on too much oil in the frying process.

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A Note from Betsy at Recipelink:

Thank you for the clarification Bob.