The Best Oils for High Heat Cooking

Two well-done steaks in a pan with garlic and sage

High-heat cooking, the type that allows you to get that nice sear on your meats, requires high-heat oil. This means that the oil has a high smoke point, which is the point at which oil starts to smoke and essentially burn. Burnt oil is not only unhealthy, but also imparts undesirable flavors on your food.

Another thing to consider with cooking oils is whether they are neutral are flavored. For instance, olive oil, coconut oil, and butter all have strong flavors that can add to the taste of your dish if that flavor is desired for the type of dish you're making. Our pre-seasoned meats have all the flavor you need, so you may want to use a more neutral oil like Grapeseed, Canola, or refined Avocado oil, all with high enough smoke points to get the job done. For easy application, we recommend using a sprayer (the ones that already come in the sprayer work best but a refillable version works as well). 

The smoke point can range from relatively low (325° F) to very high (520° F). Check out our Smoke Point chart and choose an oil from the green section to make sure it's ready for the job!

Oil Smoke Point ºF Smoke Point °C
Refined Avocado Oil 520ºF 270°C
Safflower Oil 510ºF 265ºC
Rice Bran Oil 490ºF 254ºC
Refined or Light Olive Oil 465ºF 240ºC
Soybean Oil 450ºF 232ºC
Peanut Oil 450ºF 232ºC
Ghee or Clarified Butter 450ºF 232ºC
Corn Oil 450ºF 232ºC
Refined Coconut Oil 450ºF 232ºC
Sunflower Oil 440ºF 227ºC
Refined Sesame Oil 410ºF 210ºC
Vegetable Oil 400-450ºF 204-232ºC
Beef Tallow 400ºF 204ºC
Canola Oil 400ºF 204ºC
Grapeseed Oil 390ºF 199ºC
Unrefined or Virgin Avocado Oil 375ºF 190ºC
Pork Fat or Lard 370ºF 188ºC
Chicken Fat or Schmaltz 375ºF 190ºC
Duck Fat 375ºF 190ºC
Vegetable Shortening 360ºF 182ºC
Unrefined Sesame Oil 350ºF 177ºC
Extra Virgin or Unrefined Coconut Oil 350ºF 177ºC
Extra Virgin Olive Oil 325-375ºF 163-190ºC
Butter 302ºF 150ºC