Smoking point is when the oil reaches the temperature where it stops shimmering and starts giving off smoke. When this happens, the oil has begun to degrade, and hazardous chemicals such as aldehydes are likely to form. If you regularly ingest oil that has been handled in this manner, you may increase your risk of diseases, including heart disease and cancer. Different oils have different smoking points, and to help you out, we have gathered the smoking points of the most commonly used oils. Light/Refined Olive Oil  - 465 degrees Fahrenheit Soybean Oil - 450 degrees Fahrenheit   Peanut Oil - 450 degrees Fahrenheit  Clarified Butter - 450 degrees Fahrenheit   Corn Oil  - 450 degrees Fahrenheit  Sunflower Oil  - 440 degrees Fahrenheit   Vegetable Oil  - 400-450 degrees Fahrenheit  Canola Oil  - 400 degrees Fahrenheit  Grapeseed Oil  - 440 degrees Fahrenheit   Avocado Oil (Virgin)  - 375-400 degrees Fahrenheit   Sesame Oil  - 350-410 degrees Fahrenheit  Butter  - 350 degrees Fahrenheit   Coconut Oil - 350 degrees Fahrenheit   Extra-Virgin Olive Oil  - 325-375 degrees Fahrenheit