Oil Smoke Points, Explained

The smoke point is where an oil starts breaking down and tasting bitter. Match the oil to the heat, not the other way around.

Oil / fat	Smoke point	Best for
Butter	300–350°F	Low-heat sauces, finishing
Extra-virgin olive oil	375–410°F	Sautéing, roasting, dressings
Canola oil	400°F	Everyday frying, baking
Refined coconut oil	450°F	High-heat cooking, curries
Peanut oil	450°F	Deep frying
Avocado oil	520°F	Searing, grilling
Ghee (clarified butter)	485°F	High-heat, buttery flavor

If it smokes, it is done: discard it, wipe the pan and start fresh. Reheated smoking oil tastes acrid and is not worth saving.