SMOKE POINTS OF OIL

When cooking oil it is important to know the smoke point (how hot you can heat oil before it starts to burn)

Safflower Oil 450º f
Peanut Oil 450º f
Canola Oil 435º f
Corn Oil 410º f
Sesame Oil 410º f
Sunflower Oil 390º f
Olive Oil 375º f
Lard 360-400º f
Vegetable Shortning 355-370º f
Unclarified Butter 350º f

If you do happen to catch oil on fire, you can put it out by placing a lid on the pan, dumping on a box of baking soda or use a fire extenguisher that is specifiacally for use with oils.