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Smoke Points of Various Fats:
originally published in 2004 by Michael Chu on Cooking for Engineers amended with data from Wikipedia. Refer to the explanation of free fatty acid and the impact on smoke point in the Wikipedia article.

FatSmoke Point
Avocado oil520°F271°C
Safflower oil510°F266°C
Soybean oil495°F257°C
Tea Seed Oil485°F252°C
Mustard oil480°F250°C
Olive oilExtra light468°F242°C
Olive pomace oil460°F238°C
Sunflower oilSemirefined450°F232°C
Soy oilRefined450°F232°C
Sesame oilSemirefined450°F232°C
Safflower oilRefined450°F232°C
Corn oilRefined450°F232°C
Rice bran oil450°F232°C
Sunflower oilRefined high-oleic450°F232°C
Palm kernel oil450°F232°C
Palm oilDifractionated450°F232°C
Peanut oilRefined450°F232°C
Peanut oil440°F227°C
Sunflower oil440°F227°C
Hazelnut oil430°F221°C
Grapeseed oil420°F216°C
Cottonseed oil420°F216°C
Olive oilVirgin420°F216°C
Almond oil420°F216°C
Sesame oil410°F210°C
Olive oilVirgin410°F210°C
Olive oilHigh quality (low acidity) extra virgin405°F207°C
Walnut oilSemirefined400°F204°C
Canola oilRefined400°F204°C
Coconut oilRefined, dry400°F204°C
Castor oilRefined392°F200°C
Macadamia nut oil390°F199°C
Duck/Goose fat375°F186°C
Lard370°F182°C
Vegetable shortening360°F182°C
Coconut oil350°F177°C
Sesame oilUnrefined350°F177°C
Soy oilSemirefined350°F177°C
Butter350°F177°C*
Coconut oilUnrefined, dry expeller pressed, virgin350°F177°C
Canola oilSemirefined350°F177°C
Hemp seed oil330°F165°C
Corn oilUnrefined320°F160°C
Olive oilExtra virgin320°F160°C
Walnut oilUnrefined320°F160°C
Sunflower oilUnrefined high-oleic320°F160°C
Peanut oilUnrefined320°F160°C
Safflower oilSemirefined320°F160°C
Soy oilUnrefined320°F160°C
Flaxseed oilUnrefined225°F107°C
Sunflower oilUnrefined225°F107°C
Canola oilUnrefined225°F107°C
Safflower oilUnrefined225°F107°C