Cooking Smoke Point for Virgin Coconut Oil

Can you use Virgin Cold Pressed Coconut Oil for Cooking? (What is the smoke point?)

The smoke point is around 170°C (degrees Centigrade / Celsius). Specifically it is said to be 177°C and 350° F

Have you ever wondered what the smoke point was for Virgin Cold Pressed Coconut Oil? There appears to be confusing statements in the market place. So the purpose of this page is to set your mind at rest.

Firstly we use Virgin Coconut Oil only

We only sell Virgin Coconut Oil on our site. We believe in the wholefood revitalising qualities of Virgin Coconut Oil, with its genuine Coconut taste and smell.

You can do deep frying without reaching that temperature, if you use a temperature controlled deck top frier.
We use it Virgin Coconut Oil for cooking all the time, specifically we use White Gold or Ancient Wisdom as well as other brands.

Then the food is in the oven, the oven can go way above 170°C and the oil won’t smoke because it is in the food.

Butter

Virgin Coconut Oil

Lard

100 grams of butter has

  • 81g total fat
  • 51g (63%) saturated fat
  • Smoke point is 150°C

100 mls of Coconut Oil has

  • 92.5 grams (not ml) total fat (100% fat)
  • 80 grams saturated fat (86.5%)
  • Smoke Point is 170°C approximately (177° C | 350° F)

100 grams of lard (pig fat) has

  • 100g total fat
  • 39g (39%) saturated fat
  • Smoke point is 190°C

 

What is a high smoke point?

There appears to be confusing talk about “high heat” and “high smoke point” in the market place. I’ve seen a lot of commentary in the market place about how Virgin Coconut Oil has a high smoke point. I’ve also seen lard referred to as having a high smoke point. Lard’s smoke point is higher than Virgin Coconut Oil (VCO). So what is a low smoke point?

Butter has a low smoke point. It is only 150° C | 302° F.

So if Virgin Coconut Oil has a smoke point that is 177° C | 350° F, it must be a high smoke point. Right?

Life would be simple if we all agree that 170- 177 degrees is a high smoke point for Coconut Oil. But there are other ways to extract Coconut Oil other than Virgin Coconut Oil methods. These other high heat, steam, and sometimes chemicals extraction methods denature the oil’s phytonutrients, and leave them with an even higher smoke point.

That is why we have “Refined” Cold Pressed Coconut Oil in the shops. Refined oil is missing taste, smell, and phytonutrients – the essential oils that feed plants. It might be Cold Pressed to get the oil out, but it is treated so roughly in the refining process that is no longer clean white when solid, turns yellow when liquid, and has a much higher smoke point.

 Comparative properties of common cooking fats (per 100g) Source: Wikipedia.

Total fat Saturated fat Monounsaturated fat Polyunsaturated fat Smoke point
Sunflower oil 100g 11g 20g (84g in high oleic variety[22]) 69g (4g in high oleic variety[22]) 225 °C (437 °F)[23]
Soybean oil 100g 16g 23g 58g 257 °C (495 °F)[23]
Canola oil 100g 7g 63g 28g 205 °C (401 °F)[22][24]
Olive oil 100g 14g 73g 11g 190 °C (374 °F)[23]
Corn oil 100g 15g 30g 55g 230 °C (446 °F)[23]
Peanut oil 100g 17g 46g 32g 225 °C (437 °F)[23]
Rice bran oil 100g 25g 38g 37g 213 °C (415 °F)
Vegetable shortening (hydrogenated) 71g 23g (34%) 8g (11%) 37g (52%) 165 °C (329 °F)[23]
Lard 100g 39g 45g 11g 190 °C (374 °F)[23]
Suet 94g 52g (55%) 32g (34%) 3g (3%) 200°C (400°F)
Butter 81g 51g (63%) 21g (26%) 3g (4%) 150 °C (302 °F)[23]
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