Claim check · Cooking oils
Is avocado oil’s smoke point really 520°F?
Not in the lab readings we can cite: refined avocado oil measured 217–223°C (423–433°F) and virgin oils between 197°C and 251°C (387–484°F). None reach 520°F (271°C).
Published · Sources checked 27 Sep 2026 · By Assize Index
Summary
- Background.
- A smoke point of 520°F (271°C) is widely quoted for avocado oil on labels and cooking sites.
- What we found.
- Two studies using the standard AOCS Cc 9a-48 method measured refined avocado oil at 217–223°C and virgin oils between 197°C and 251°C. We found no published measurement of 520°F that states its method.
- What it means.
- Refined avocado oil still clears most stovetop cooking. It is not the 520°F outlier it is often sold as.
Where 520°F comes from
The figure circulates on labels, recipe sites, and “best oils for high heat” lists. We could not find a published measurement behind it that states its method. That doesn’t make it impossible: some heavily purified commercial oils may smoke later than the bottles researchers tested. But a number without a method is a claim, not a reading.
What the lab readings say
Both studies used the same standard method, AOCS Cc 9a-48 (Cleveland open cup), on bottles bought at retail1,2.
| Bottle | Smoke point | Ref |
|---|---|---|
| Virgin, Mexican market | 247–251°C (477–484°F) | 1 |
| Refined, Mexican market | 217–223°C (423–433°F) | 1 |
| Minimally refined, Mexican market | 210–214°C (410–417°F) | 1 |
| Virgin, Australian supermarket | 197°C (387°F) | 2 |
Two things stand out:
- Virgin beat refined in the 2024 study. That breaks the everyday rule that refining always raises the smoke point. The authors link it to protective minor compounds kept in the virgin oil1.
- Virgin oils vary a lot. One virgin bottle smoked at 197°C, another at 247–251°C. Fruit, extraction, and storage all move the number.
So can you sear with it?
At 217°C or above, refined avocado oil still clears most home stovetop cooking. It just isn’t the 520°F outlier it’s often sold as. Smoke point is also only a ceiling, not a measure of how stable an oil is under heat. Our high-heat recipe weighs fat composition more heavily for that reason (see Methods).
Table impact
None. Our avocado rows already show these ranges with their methods. We don’t replace a lab reading with a marketing figure.
On our tables
References
- Holgado F., et al. Performance of virgin and refined avocado oils during deep-frying and thermoxidation. Grasas y Aceites 75(2): 2144, 2024. grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2144
- Guillaume C., et al. Evaluation of chemical and physical changes in different commercial oils during heating. Acta Scientific Nutritional Health 2(6), 2018. actascientific.com/ASNH/pdf/ASNH-02-0083.pdf
Declaration of interests
Assize Index takes no payment or commission from any product or brand named here.
Cite this
Assize Index. Is avocado oil’s smoke point really 520°F? Behind the Table, 27 Sep 2026. assizeindex.com/behind-the-table/avocado-oil-smoke-point Reuse terms
Data, not medical advice. For decisions about your own health, talk with a clinician.