Oil derived from the seed of Camellia oleifera has been used across China and Southeast Asia for centuries for a range of purposes. Certain physiochemical properties of Camellia oil provide nutritional benefits while contributing to its heat stability and potential for use as biodiesel. Smoke point testing was conducted on 17 different cooking oils. Camellia oil was shown to be a high heat cooking oil with various possible cooking applications including deep fat frying. Biodiesel was then produced from the waste oils and compared to virgin oil biodiesel product. Overall, peanut oil showed the most thermal stability. Its fatty acid profile most resembled its virgin oil control, peroxide and acid values showed the least variation over time, and total polymeric materials increased only 8 units. Camellia produced a biodiesel comparable to soybean. Camellia shows great potential as a cooking oil and biodiesel feedstock.