The Ultimate Popcorn Oil Guide: What are the best oils for popping popcorn?

One of the most frequent questions we get about popping our kernels is what kind of oil we recommend using. Well, you asked and we're answering. Because popcorn is cooked on very high heat, you need to use an oil with a high smoke point to prevent the kernels from burning.

What does that mean, exactly? The smoke point of an oil is the temperature at which it begins to smoke and burn. Generally when oil is refined by bleaching, filtering, etc. the result is a longer shelf life before that oil goes rancid and also a higher smoke point. 

So what happens if you try to use a low smoke point oil in a high heat cooking environment? When heated past the oil's smoke point, the fat starts to break down. It releases a substance called acrolein which is the chemical that makes food taste and smell burned. 

With that in mind, these are the oils we do and don't recommend when it comes to making popcorn come out perfectly crunchy with no burned kernels.

RECOMMENDED

Canola Oil

Canola is a neutral flavored vegetable oil derived from the rapeseed plant. One of the oldest vegetable oils, in it's early origins it was restricted as a food oil because it had a high content of erucic acid which can cause cardiac problems.

However, canola, the food grade version of rapeseed oil, is specifically created from a varietal with low erucic acid and is safe to eat. With a relatively low amount of saturated fat and a smoke point of 400 to 475 degrees F, canola is great for high heat cooking and one of our favorite neutral oils for frying and, of course, popcorn making.

Vegetable Oil

Like canola oil, vegetable oil has a neutral flavor and high smoke point which makes it useful for frying and popcorn making.

Unlike canola, which comes from a single plant (the rapeseed plant), vegetable oil can be made from a variety of plants and/or seeds. It's also slightly higher in saturated fat but is still a good option for high heat cooking.

Coconut Oil

Made from the meat and milk of the coconut fruit, this oil can be more solid or more liquid depending on climate. If you're sensitive to the flavor of coconut, look for varieties that are more refined as they will contain less of the distinctive coconut aroma.

Despite some nutrition claims online, coconut oil is actually significantly higher in saturated fat than many other cooking oils. But with a smoke point of around 400 degree F, the refined version is a good option for popping corn.

Avocado Oil

Made from avocados, this oil is known for it's extra high smoke point, sometimes almost 500 degrees F.

Along with olive oil, avocado oil is considered a healthy fat, low in saturated fat and high in monounsaturated fatty acids which can improve heart health. It lacks the potassium, calcium and vitamins of olive oil but, due to it's high smoke point, it's the healthiest oil to use for high heat cooking. 

Peanut Oil

Made from peanuts, this oil has a mild, neutral flavor and a high smoke point of 450 degrees F. High in vitamin E, mono and poly unsaturated fats and low in saturated fat, peanut oil is considered heart healthy.

It actually gained in popularity during World War II due to shortages of other vegetable oils. Despite the fact that, in its refined form, it's typically safe to consume even for those with peanut allergies, most fast food and national food chains do not use peanut oil in their cooking.

Sunflower Oil

Pressed from sunflower seeds, this oil has a high quantity of vitamin E and a smoke point of around 450 degrees F which makes it a great choice for high heat cooking. While some people prefer the flavor of sunflower oil over the more plain vegetable oils, both have neutral tastes.

Sunflower oil is also used in skincare products and as a butter substitute in baked goods. Note that it is particularly susceptible to heat and light and may degrade sooner than other oils. Keeping it in a darker container can help slow down the oxidation and keep it from going rancid quickly.

Safflower Oil

This oil comes from the seeds of the safflower plant and is a favorite for frying chips and French fries due to it's almost 500 degree F smoke point. It's largely flavorless which suits folks who are sensitive to flavors that some oils can impart.

Although similar to sunflower oil, safflower oil contains slightly less saturated fat and derives some health benefits, in moderation, from omega-6's and omega-9's which can help lower cholesterol and maintain normal blood sugar levels. 

Corn Oil

Extracted for the innermost part (the germ) of a corn kernel, this oil has a slight roasted flavor. It's high smoke point (450 degree F) makes it great for popping corn and other high heat cooking.

It's often a key ingredient in margarines and is commonly used in commercial baking and salad dressings. Slightly healthier than canola or vegetable oils but it might impart some flavor so keep that in mind when choosing to use corn oil.

Pre-Packaged Popcorn Oils

You can find oils labeled "popcorn oil" made by a number of different manufacturers. Most are either soybean oil or coconut oil based with added color and artificial butter flavor.

They're designed to mimic the flavor of buttery movie theater popcorn. The type of oil used as the base will be listed in the ingredients so check the labels before purchasing. 

Homemade Flavored Oils

You can add some extra flavor to your popcorn by making an infused oil. Start with a neutral base such as canola or vegetable oil. Heat it in a pan just until warm, add your favorite herb, such as fresh rosemary, thyme or, our favorite, sage, to a bottle and carefully pour in the oil.

You can make a spicy oil with chili flakes or a garlic oil with a handful of crushed cloves. Note that adding these ingredients will decrease the shelf life of your oil so make in it smaller batches depending on how much you think you'll use.

NOT RECOMMENDED

Olive Oil

Made by pressing whole olives, this oil is healthy and delicious raw in salad dressings and as a finishing oil over roasted vegetables.

But with a low smoke point of approximately 350 degrees F, it breaks down too much in high heat cooking applications and is not recommended for deep frying or for popping corn.

Grapeseed Oil

Made from the seeds of grapes, this vegetable oil is best used in dressings and mayonnaise recipes. It has a moderate smoke point so is not the best option for high heat cooking.

Sesame Oil

Made from sesame seeds, this oil has a distinct nutty flavor and aroma that's best used in small quantities as a finishing oil. 

Butter

We all know that butter makes everything more delicious and we're big fans of melting it and pouring it over popped corn. But with a low smoke point of around 350 degrees F, butter burns too quickly to be used to pop the corn itself.

We have done some experiments where we used 2 tablespoons of canola oil to 1 tablespoon of butter and were able to keep the kernels from burning.

Clarified butter, on the other hand, is a different story. Also known as ghee, the process of clarifying raises the smoke point and allows you to get that buttery flavor in high heat cooking.

Ghee is made by slowing heating butter to separate the water and milk solids from the butterfat. That deepens the flavor as well so you get a nuttier taste which is great in baked goods. You can buy ready made ghee or experiment with making it yourself. And it makes popcorn taste amazing!

Time To Pop!

We'd love to hear your personal experiences with all these oils and what your favorites are for making popcorn!