Great article from Serious Eats (ok so it is two years old).
| Type of Fat | Smoke Point | Neutral?* |
|---|---|---|
| Safflower Oil | 510°F/265°C | Yes |
| Rice Bran Oil | 490°F/260°C | Yes |
| Light/Refined Olive Oil | 465°F/240°C | Yes |
| Soybean Oil | 450°F/230°C | Yes |
| Peanut Oil | 450°F/230°C | Yes |
| Clarified Butter | 450°F/230°C | No |
| Corn Oil | 450°F/230°C | Yes |
| Sunflower Oil | 440°F/225°C | Yes |
| Vegetable Oil | 400-450°F/205-230°C | Yes |
| Beef Tallow | 400°F/250°C | No |
| Canola Oil | 400°F/205°C | Yes |
| Grapeseed Oil | 390°F/195°C | Yes |
| Lard | 370°F/185°C | No |
| Avocado Oil (Virgin) | 375-400°F/190-205°C | No |
| Chicken Fat (Schmaltz) | 375°F/190°C | No |
| Duck Fat | 375°F/190°C | No |
| Vegetable Shortening | 360°F/180°C | Yes |
| Sesame Oil | 350-410°F/175-210°C | No |
| Butter | 350°F/175°C | No |
| Coconut Oil | 350°F/175°C | No |
| Extra-Virgin Olive Oil | 325-375°F/165-190°C | No |
*All neutral oils listed on this chart are refined; though unrefined versions of them do exist, these are the varieties most common to a home cook’s repertoire. Meanwhile, the majority of flavorful oils are expeller-pressed and, though available refined, are often quite costly and uncommon.
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