Barry, truthfully, I don’t know the temps that are safe. I don’t use any of those when I cook. I do like olive oil, but don’t use it much. I use coconut oil, butter, bacon grease (nitrate free bacon), etc for all cooking. If I make something that calls for olive oil I add it at the end of cooking, with the heat turned down or off. I don’t use it for baking.

I have read that if the oil smokes it’s damaged, so it should be thrown out. I can’t afford to be throwing food away, so I don’t use oils that smoke easily. Saturated fats are much more stable than polyunsaturated fats so are better for cooking.

I think tho, that the biggest problem is stove top cooking, where the temps (I think) are higher. I’ve seen recipes to bake fish at 350, so I guess that’s safe at least.

Here’s a little list I found:

Here are a few examples of oils and their smoke points (get your thermometers ready!):
Sunflower oil - 440F
Canola oil - 400F
Butter - 350F
Extra virgin olive oil - 320F
http://www.cookthink.com/reference/29/What_is_an_oils_smoke_point

Cindy

I use a tablespoon of olive oil when I bake chicken. It usually cooks @ 400 degrees for 30 to 40 minutes.

VAS yes! you should only use ploys for low heat cooking. I only add it at the end. I use coconut oil, butter, bacon fat, etc for cooking. Coconut oil is the best.

All commercial oils, in my opinion, should be avoided as they are heat processed. These include soy, corn and cannola.