can canola oil be used for deep frying?

Can you use canola oil to deep fry a turkey?

Is canola or vegetable oil better for deep frying? Corn oil is a kind of vegetable oil—and it has a high smoke point like most other vegetable oils (around 450˚F). It’s good for deep-frying or shallow-frying in a skillet. At around 400˚F, the smoke point of canola oil is fine for deep-frying—a lot of deep-fried foods needs an oil temperature of around 325˚F to 375˚F.

Is it better to fry with canola or vegetable oil? Vegetable oil is better suited to medium heat cooking or prolonged frying. Canola oil is better suited to medium-high temperature cooking like stir-fries and baking. Canola oil’s smoke point is between 375-450 degrees whereas soybean-based vegetable oils have a smoke point of 320 degrees.

Is canola oil good for deep frying? Most deep fryers operate at a temperature between 350- and 400-degrees Fahrenheit, making canola oil a highly stable choice. Furthermore, canola oil tends to be one of the most affordable oils on the market, making it a popular choice for restaurants that require large volumes of oil and frequent oil changes.

Can I use canola oil instead of vegetable oil for deep frying? But can canola and vegetable oil be used interchangeably in recipes? Yes! Whether you are frying chicken or peanuts, baking a Hummingbird Cake, making a tasty stir-fry, or whisking up a simple vinaigrette, canola oil can be used in place of vegetable oil, or vice versa.

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Is canola or vegetable oil better for deep frying? – Related Questions

Why is canola oil so bad for you?

Aside from vitamins E and K, canola oil is not a good source of nutrients. Canola oil may contain small amounts of trans fats, which is harmful to health.

What oil Mcdonalds use?

Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them.

What is the healthiest oil to deep fry with?

For deep-frying, it is recommended to use safflower oil and rice bran oil, as they are perfect for your heart and can withstand frying temperatures of almost 500° F. You can also use peanut oil, sunflower oil, mustard oil or vegetable oil if you’re frying at 400-450° F.

Is it OK to deep fry with vegetable oil?

While that includes all the technical varieties of vegetable oils (sunflower oil, olive oil, and canola oil, for example, can all be used in deep fryer cooking), straight-up vegetable oil makes a great go-to oil for deep-frying just about anything.

What is the healthiest oil to fry with?

Oils that contain lower levels of linoleic acid, such as olive and canola oil, are better for frying. Polyunsaturated oils, such as corn, sunflower, and safflower, are best for using in dressings rather than cooking with.

Is it OK to mix canola and vegetable oil?

Both vegetable oil and canola oil are plant-derived oils with a high smoke point, and there is no harm in mixing the two for frying. They are particularly considered best for frying and deep frying, and are used with most recipes that involve stir-frying.

Paula Deen Deep-Fries a Thanksgiving Turkey

What’s the difference between canola and vegetable oil?

The main difference between the two oils is the saturated fat content. Canola oil has a higher ratio of monounsaturated fat (a potentially heart-healthy fat) to saturated fat than many vegetable oils.

What oil should you use for deep frying?

Not all oils are the same, so it’s a good idea to keep a few kinds on hand: You’ll want neutral oils, like canola and vegetable oil, for deep-frying, and more flavorful oils like olive oil or coconut oil, for sautéing and pan-frying. Take a look at the best oils for frying all your favorite foods!

Why is canola oil banned in Europe?

Because it contains high amounts of erucic acid, rapeseed oil was banned in 1956 by the FDA. The presence of glucosinolates, which depress animal growth, also kept demand for rapeseed meal low. In the early 1970s plant breeders created low-erucic acid rapeseed (LEAR) varieties that were low in glucosinolate.

Why is canola oil so expensive?

Unusually high prices for many of the world’s top oilseeds and cooking oils have become the norm of late, but Canola/Rapeseed stands out right now mainly because of the drought in Canada and voracious Chinese buying – probably linked to China’s crop production issues last year, which may have affected China’s Rapeseed

Is frying in canola oil healthy?

Canola oil is generally considered a “healthy” oil because it is very low in saturated fat (7%). Like olive oil it is high in monounsaturated fat (63%).

What oil does KFC use?

KFC products are fried in oil which may contain the following: Canola Oil and Hydrogenated Soybean Oil with TBHQ and Citric Acid Added To Protect Flavor, Dimethylpolysiloxane, an Antifoaming Agent Added OR Low Linolenic Soybean Oil, TBHQ and Citric Acid Added To Protect Flavor, Dimethylpolysiloxane, an Antifoaming

Are McDonald’s fries vegetarian 2020?

We hate to be the bearer of bad news, but McDonald’s french fries in the United States are not vegan, and they actually are not even vegetarian, surprisingly. And so, that’s why they use a beef flavor, making the popular item neither vegan nor vegetarian.

What makes McDonald’s fries taste so good?

To mimic the chain’s original oil blend, which was mostly beef tallow, the oil is laced with chemical flavoring to replicate that mouthwatering smell. In other words, the delicious scent we know and love is actually the smell of potatoes cooked in beef fat, an aroma so powerful it makes the fries seem even tastier!

What cooking oil has the highest flash point?

Other oils that have high smoke points (400 degrees F and higher) include avocado oil (refined), almond oil, corn oil, canola oil, grapeseed oil, peanut oil, safflower oil, sesame oil and sunflower oil. These oils are better suited for cooking at higher temperatures.

What is the healthiest high heat oil?

Which type of oil should I use for cooking with high heat? Answer From Katherine Zeratsky, R.D., L.D. The healthiest oils are those that are high in monounsaturated and polyunsaturated fats, such as vegetable oil and olive oil.

What is the best vegetable oil for deep frying?

Why Vegetable Oil, Peanut Oil, and Canola Oil Are the Best for Deep Frying. Vegetable oil, peanut oil, and canola oil are ideal for use in deep fryers because of their high smoke points.

Deep Frying at Home is a BAD IDEA

Is frying oil the same as vegetable oil?

The key difference between the two is that vegetable oil is a type of cooking oil, and cooking oil is only used for cooking, while vegetable oil can be used for cooking and various other purposes. There are so many varieties of cooking oil available such as sunflower oil, coconut oil, canola oil, etc.

Is vegetable oil good for high heat?

Refined oils such as vegetable, canola, corn, grapeseed, safflower and sunflower are all designated as high heat oils, meaning they can withstand approximately 450F. When grilling, it is best to oil your grill with vegetable oil or a similarly high heat-tolerant oil as there is a tendency for it to burn on the grill.

Can you mix canola and olive oil for deep frying?

Fill a deep pot or deep fryer with a mixture of light olive oil and canola oil. The proportions are not crucial, so blend them to your personal taste.

Can you mix vegetable oil and olive oil for deep frying?

The oil used for frying should always be hot; if it is cold the food will soak up the oil. Do not mix olive oil with other vegetable oils or fats. Olive oil should be re-used no more than four or five times. The digestibility of heated olive oil does not change even when re-used for frying several times.

Most deep fryers operate at a temperature between 350- and 400-degrees Fahrenheit, making canola oil a highly stable choice. Furthermore, canola oil tends to be one of the most affordable oils on the market, making it a popular choice for restaurants that require large volumes of oil and frequent oil changes.

Can you use canola oil to fry stuff?

Canola oil is another oil with a high smoke point, making it suitable for shallow frying.

Is canola oil bad for deep frying?

It’s good for deep-frying or shallow-frying in a skillet. … At around 400˚F, the smoke point of canola oil is fine for deep-frying—a lot of deep-fried foods needs an oil temperature of around 325˚F to 375˚F.

What is the best oil to fry things in?

These are some of our picks for the best oils for frying:

Avocado oil. Smoke point: 520°F. …

Safflower oil. Smoke point: 475° F. …

Peanut oil. Smoke point: 450° F. …

Soybean oil. Smoke point: 450° F. …

Corn oil. Smoke point: 450°F. …

Sunflower oil. Smoke point: 450°F. …

Cottonseed oil. Smoke point: 420°F. …

Canola oil. Smoke point: 400° F.

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What oil Mcdonalds use?

Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them. Want to hear more about our fry ingredients?

What’s the difference between vegetable oil and canola oil?

This makes both oils suitable for high-heat cooking. The main difference between the two oils is the saturated fat content. Canola oil has a higher ratio of monounsaturated fat (a potentially heart-healthy fat) to saturated fat than many vegetable oils.

Is it better to fry with canola or vegetable oil?

Vegetable oil is better suited to medium heat cooking or prolonged frying. Canola oil is better suited to medium-high temperature cooking like stir-fries and baking. Canola oil’s smoke point is between 375-450 degrees whereas soybean-based vegetable oils have a smoke point of 320 degrees.

Is canola oil or vegetable oil better for deep-frying?

Vegetable oil is the best oil for deep frying. Canola oil and peanut oil are other popular options. While vegetable oil, canola oil, and peanut oil are the most popular oils for deep frying, there are several other oil options you can choose: Grapeseed Oil.

What is the healthiest oil to deep fry with?

For deep-frying, it is recommended to use safflower oil and rice bran oil, as they are perfect for your heart and can withstand frying temperatures of almost 500° F. You can also use peanut oil, sunflower oil, mustard oil or vegetable oil if you’re frying at 400-450° F.

What oil do you fry eggs in?

Typically, you fry eggs in canola or vegetable oil: fats with neutral flavor and a high smoke point, meaning you can cook the egg at medium-high heat and not worry about the oil smoking and giving the egg off flavors. But you can easily add a little pizzazz to a simple fried egg by using flavored cooking oils.

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What oil do you use to fry French fries?

What kind of oil do I use? The key here is using something with a high smoke point. Neutral-tasting oils are great for frying: peanut, canola, vegetable, safflower, grape-seed, et cetera. These all have a smoke point well above 350°F.

Deep Frying at Home is a GREAT IDEA | A response to Adam Ragusea

What is the healthiest oil to fry eggs in?

The best one you can use to cook eggs with is olive oil. There are two types of olive oil you should know about. Virgin olive oil and extra virgin. Extra virgin olive oil is less processed and is more pure.

Источник: https://foodieandthechef.com/fry/can-you-use-canola-oil-to-fry-things.html

1. Choose a turkey fryer with a sturdy and steady base and pick up a food thermometer to test the doneness of the meat and a pair of heavy-duty barbequing mitts. It's also a good idea to keep a fire extinguisher close at hand.

2. Choose a fresh turkey or make sure it's completely thawed before deep-frying. Remove excess fat and any parts stored inside the bird. Do not stuff.

3. Get your deep-fryer ready to go. Place it outdoors, out of the wind on a level dirt or grassy area away from buildings and decks. Avoid cement. Oil stains may be difficult to clean up. Put a drip pan under the fryer.

4. To determine the amount of canola oil you need by placing the turkey, breast down, on the frying stand or in the basket. Lower into the empty pot and add water to about 2 inches (5 cm) above the turkey. Remove the turkey and note the water level. Remove the water and thoroughly dry the pot. Thoroughly dry turkey inside and out.

5. Fill the pot with canola oil just to the required level. Using a deep-frying thermometer, heat the oil to 375°F (190 °C). This usually takes from about 45 minutes to 1 hour. Monitor the oil temperature to ensure it does not overheat.

6. When the oil is ready, slowly lower the prepared turkey into the fryer. For a whole turkey, estimate 3 minutes per pound (500 g) as the cooking time. Whole turkeys of about 10 lb (4.5 kg)  and turkey parts are best for frying. Larger birds are harder to handle and the extra cooking time results in the skin and outer meat being overcooked.

7. Remove turkey carefully from the oil, and check the internal temperature using a food thermometer. The turkey is cooked when the internal temperature is 170°F (77°C). The meat will be juicy and tender.

*Nutritional analysis based on 3.5 ounces (105 g)skinless white meat.

Deep frying is a cooking method that seals in the moisture, resulting in a crispy surface and enhanced taste and texture. When choosing the best oil for frying, consider the characteristics of each product, including how it's processed, thermal stability, viscosity and overall health benefits.

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Tip

For deep frying, choose a neutral-flavored oil — preferably unrefined — with a high smoke point. Ideally, look for one rich in monounsaturated fatty acids and low in saturated fat.

Why Smoke Point Is Important

One of the most important considerations when selecting the best oil for frying is how it will react when heated. Deep frying involves using a cooking temperature higher than 212 degrees Fahrenheit (the temperature of boiling water). Cooking oil can be brought to much higher temperatures, which are required to create that delicious crispy browning effect.

The temperature that causes a particular oil to start to burn and oxidize is called the "smoke point." Heating cooking oil to a higher temperature than its smoke point causes degradation that can produce toxic fumes and harmful free radicals. Some of these by-products can have adverse effects on health, warns a May 2018 research article in ​ACTA Scientific Nutritional Health.​

You've Been Making Fried Chicken Wrong This Whole Time

When deep-frying, it's important to choose an oil with a high smoke point. According to the Canola Council, frying requires maintaining the oil temperature at 365 to 375 F.

Adding food to the oil will initially lower the temperature, so it's best to preheat the oil to about 15 F higher than the optimal deep-frying temperature. Therefore, you should use oils with a smoke point of around 400 F. Those with a lower smoke point may not withstand high heat, so they may be the healthiest oils for pan-frying or low-temperature cooking.

Cooking oils rich in saturated and monounsaturated fats generally have the highest smoke points and are more resistant to oxidation, according to a May 2015 study in ​Advances in Nutrition​. Conversely, those high in polyunsaturated fats degrade more easily because they contain short-chain fatty acids that break apart when heated.

Unrefined vs. Refined Oils

Several processes are used to extract oil from plants, seeds and nuts. This can be done through the use of pressure, such as cold-pressing, or mechanical, thermal or chemical processes.

Manufacturers refine the oil to ensure purity and clarity, decrease rancidity for longer storage and make their products more resistant to smoking. The more refined the oil, the higher the smoke point, according to the American Council on Exercise.

But, the refining process affects not just the flavor but also the levels of polyphenols, which help protect your cells from oxidative damage, per PennState Extension. Processing may also reduce the micronutrients in oil as well as its antioxidant activity and create lipid degradation. This will ultimately affect the potential health benefits of oil, per a March 2019 study in ​PLOS One​.

Most oils you find on supermarket shelves are refined, although many are also available unrefined, albeit often expensive. Whenever possible, choose oils with high smoke points in their most natural form, such virgin, unrefined or cold-pressed versions.

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Cooking Oil Smoke Points

Following is a comparison of smoke points of some common oils that can withstand high cooking temperatures, according to the Canola Council of Canada and the Harvard T.H. Chan School of Public Health:

Oil Type

Smoke Point

Olive Oil (Processed)

428 F

Olive Oil, Extra Virgin

331 F

Canola Oil

468 F

Canola, High Oleic

475 F

Coconut Oil (Refined)

400 to 450 F

Coconut Oil, Virgin and Extra Virgin

350 F

Corn Oil

453 F

Peanut Oil

471 F

Soybean Oil

453 F

Safflower, High Oleic

468 F

Source: Canola Council of Canada and University of Lethbridge; Harvard T.H. Chan School of Public Health.

Health Benefits of Dietary Fat

Your body needs fats to function properly. Fats are integral to cell structure and help maintain muscle contraction, blood clotting, immune function and blood pressure, according to the American Council on Exercise.

What type of oil is best for deep frying?

This nutrient is also required for the absorption of fat-soluble vitamins, such as vitamins A, D, E and K. The Dietary Guidelines for Americans recommend that you get 25 to 35 percent of your daily calories from fat.

The fat in oil comprises a mixture of fatty acids, both saturated and unsaturated. Unsaturated fats, which include monounsaturated and polyunsaturated fatty acids, are the healthiest choice.

Polyunsaturated fats include omega-3 and omega-6 fatty acids that help form hormone-like compounds needed to regulate bodily functions. Omega-3s play a role in reducing inflammation and protect against diseases, such as arthritis, lupus and asthma, per PennState Extension. Omega-6 fatty acids increase inflammatory response to infection and injury. They help increase clotting and restrict blood vessel size, reducing bleeding.

Monounsaturated fats are liquid at room temperature and turn solid when chilled. Oils rich in monounsaturated fats, such as oleic acid, may help reduce LDL (bad) cholesterol levels and protect against cardiovascular disease. These healthy fats also contribute the antioxidant vitamin E to your diet, according to the American Heart Association.

Saturated fats can be found in oils that are solid at room temperature. They may negatively affect your health and lead to heart disease and weight gain, states the U.S. National Library of Medicine. Oils that contain the most saturated fat include tropical oils, such as coconut and palm oils. The Dietary Guidelines recommend limiting your intake of saturated fat to less than 10 percent of your calories.

Comparing the Fats in Oils

The following chart compares the amount of saturated, monounsaturated (MUFA) and polyunsaturated fats (PUFA) in 100 grams (3.5 ounces) of various oils with a medium-to-high smoke point.

In general, the lower the amount of saturated fat and the higher the content of unsaturated fat, the healthier the oil is.

Total Fat Composition of Cooking Oils

Oil

Total MUFA

Total PUFA

Total Saturated

Canola Oil

64.2 g

28.5 g

7.1 g

Sunflower, High Oleic

83.6 g

3.7 g

9.8 g

Extra Virgin Olive Oil

73.3 g

6.6 g

13.3 g

Coconut Oil

7.1 g

7.1 g

85.7 g

Corn Oil

28.5 g

57.1 g

14.2 g

Safflower, High Oleic

75.2 g

12.8 g

7.5 g

Peanut Oil

46.2 g

32 g

16.9 g

Source: USDA

Trans fats form when vegetable oils are hydrogenated into shortening and stick margarine. This results in partially hydrogenated oil, which can negatively affect your health and increase the risk of heart disease, according to a study in the July-August 2016 issue of ​Indian Heart Journal.​

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The Best Oil for Frying

Some of the best oils for frying have a high smoke point, contain healthy monounsaturated fats and are low in saturated fats. These include olive, canola, corn and safflower high oleic oils.

Extra virgin olive oil (EVOO) is an integral component of the Mediterranean diet. It's rich in monounsaturated fats, which makes it less likely to oxidize at high temperatures.

Even though it has a lower smoke point than some other oils, it can be used for frying. According to the study in ​ACTA Scientific Nutritional Health,​ additional factors, such as oxidative stability, may also play an important role in determining the suitability of use in high-temperature cooking.

Researchers heated extra virgin olive oil to 464 F and maintained it at 356 F for 6 hours. EVOO yielded lower levels of oxidative by-products compared to other oils tested — virgin olive oil, olive oil, canola oil, rice bran oil, grapeseed oil, coconut oil, peanut oil, sunflower oil and avocado oil. Its fatty acid profile and antioxidant content were the most stable, followed by coconut oil and other virgin oils, like avocado and high oleic acid seed oils.

A May 2017 ​Comprehensive Reviews in Food Science and Food Safety​ study reports similar findings: Olive oil performed similarly or better than other vegetable oils when heated, and frying with virgin olive oil and EVOO is linked to disease prevention, reduced insulin resistance and a lower risk of heart disease.

Canola oil is another good choice. It's typically sold as refined oil and extracted using heat and a solvent called hexane. There has been some concern that hexane may affect its stability, destroy omega-3s and even create trans fats, according to the Harvard T.H. Chan School of Public Health.

But researchers say there is no evidence to confirm that hexane poses any health risks, considering the small amount ingested from canola oil. Plus, due to deodorizing during refinement, canola oil contains very low levels of trans fat, although this process also reduces its levels of omega-3s.

High-oleic canola oil contains more monounsaturated and less polyunsaturated fats. This makes it more stable, allowing for greater heat tolerance and a better choice for deep frying when compared to other oils high in polyunsaturated fats, such as corn, peanut and safflower, per the Canola Council.

You can also opt for sunflower oil. Although it has a high smoke point, a June 2017 study in the ​European Journal of Nutrition​ reported that using sunflower oil for frying increases DNA oxidative damage after ingestion, whereas virgin olive oil has the opposite effect.

How to Choose Cooking Oil?

Ever felt overwhelmed by the variety of cooking oils in the supermarket aisle? With so many options, it is difficult to decide on the best. You’re likely to just pick up a familiar bottle and continue on your way.

We’ve put together a simple guide to demystify the process and help you choose a cooking oil to prepare healthier meals for your family.

Related: Healthy Budget Meals For The Entire Family

The Facts About Fat

First, the bad news: all cooking oil is 100% fat. The term healthy cooking oil is very much a misnomer. Hence, like sugar, oil should be used sparingly.

While oil is 100 percent fat, there are good and bad fats:

Good fats refer to monounsaturated and polyunsaturated fats, which lower LDL (bad) cholesterol.

Bad fats refer to trans fat and saturated fat, which lower HDL (good) cholesterol levels and raises LDL levels.

As a rough guide, choose oil that contains no more than 35 percent of saturated fat, less than 0.5 percent of trans fat and more than 50 percent of unsaturated fat (as indicated on the Nutritional Information labels). Sounds easy enough? But wait, there’s more.

Related: Introduction to Fats

What is Smoke Point?

oil smoking in a pan that is cooking 

Smoke Point is the temperature at which oil breaks down and burn, giving food an unpleasant burnt taste. In the process, free radicals harmful to your body are released.

Cooking oils have different smoke points. For example, olive oil, which has gradually found its way into the Singaporean kitchen, has a relatively low smoke point of 199 °C. Although olive oil is widely hailed as a healthy and flavourful option, it is not suitable for high-heat cooking.

So, for deep-frying (from 177 to 232 degrees Celsius) and baking at high temperatures, use oils with higher smoke points.

Related: From Goreng to Grill: Healthier Cooking Methods

Can You DEEP FRY FOOD with ENGINE OIL?

Different Types of Cooking Oils for Different Foods

It is good to have different types of oil in your kitchen for different uses such as drizzling on salads, light cooking or deep-frying. Here is a list of the more common cooking oils available and what they are suitable for.

Canola Oil — Canola has a high content of unsaturated fats, which makes it a healthier choice. It also contains omega-3 and omega-6 fatty acids. Its non-distinctive flavour makes it suitable for general cooking, but avoid using it for deep-frying as it has a relatively low smoke point of 204 °C.

Olive Oil (Extra Virgin) — Extra virgin olive oil is flavourful and ideal for enhancing the taste of food. High-quality olive oils tend to be expensive, hence it is better used for drizzling over salads, raw foods or as a flavour enhancer.

Olive Oil (Extra Light) — Not to be confused with extra virgin olive oil or pure olive oil, extra light olive oil has a lighter flavour and a high smoke point (242 °C), which make it suitable for most cooking methods.

Peanut Oil — This golden oil is also commonly known as groundnut oil. It has a thin consistency, bland flavour (ideal for cooking) and a high smoke point of 232 °C.

Rice Bran Oil — Its high smoke point (254 °C) and neutral taste make it a good choice for deep-frying and stir-frying.

Soybean Oil — Soybean oil is low in saturated fat and high in unsaturated fats. Its high smoke point (256 °C) and inexpensive price make it ideal for deep-frying.

Sesame Oil — Relatively low in saturated fat, sesame oil is most commonly used as a flavour enhancer rather than a cooking oil. This is largely due to its distinctively nutty aroma and higher price.

Sunflower Oil — Sunflower oil is predominantly made up of polyunsaturated fats. Its relatively inexpensive price and smoke point of 227 °C make it suitable for daily cooking and frying applications.

Related: Getting the Fats Right!

How to Store Cooking Oil

pouring olive oil into a salad as a dressing 

While unsaturated fats are generally better for our bodies, they are prone to oxidisation (reacting with oxygen) and turning rancid. As a general rule, oils that contain more saturated fat, which are less healthy, have the longest shelf life, followed by monounsaturated then polyunsaturated.

Here are a few helpful tips on storing oil:

Keep the lid tightly closed to reduce exposure to oxygen.

Store cooking oils in a cool, dark cupboard.

If you keep oil on your countertop, consider using dark-coloured bottles to reduce exposure to heat from sunlight.

Avoid keeping cooking oils in iron or copper containers as they can react with the metals making it unsafe to consume.

Take note of the recommended shelf life for various cooking oils: olive oil (15 months), peanut oil (2 years), rice-bran, soybean, and sunflower oil (1 year), and sesame oil (6 months).

For longer storage periods, you can refrigerate cooking oil. You should, however, leave them at room temperature for one to two hours for the oil to return to its regular consistency.

If oil is seldom used in your home cooking, purchase smaller bottles of oil (e.g. 250ml) to avoid lengthy storage times.

In this article, we will answer the question “Can you use canola oil in a deep fryer?”, and how does deep-frying work?

Can you use canola oil in a deep fryer?

Yes, you can use canola oil in a deep fryer. Canola oil or rapeseed oil is inexpensive, readily available, and has a neutral taste. The average smoke point of most types of canola oil is around 400℉ which is pretty high. 

The higher the smoke point of an oil, the more it is resistant to oxidative damage at a high temperature. Most of the foods deep fry at temperatures between 350 to 375℉. 

Deep frying involves the caramelization of the starches and sugars present in the food. Caramelization turns the food golden or brown and high temperatures make them crispy. 

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peanut canola - don't mix oils when deep-frying the turkey!

How does deep-frying work?

Deep frying involves submerging the food in oil and heating it at 350–375°F (176–190°C). When food is exposed to such high temperatures, it forms an outer crust that is impermeable to oil. 

Meanwhile, steam forms in the core of the food that eventually cooks the food from the inside. The accuracy of the deep-frying temperature is very important. 

The food will turn out soggy and greasy if the temperature is too low. If the temperature is too high, the food will turn out dry and the oil will oxidize.

The stability of cooking oils is key

A stable oil that does not undergo oxidation easily and that has a high smoke point is the perfect choice for deep frying. 

Oils with a high concentration of saturated and monounsaturated fats tend to be more stable than others. 

Oils that have a high polyunsaturated content are unstable due to the presence of double or triple bonds. 

When exposed to a high temperature, such oils bond quickly with oxygen due to gain stability. Last but not the least, always opt for neutral flavor oils for deep frying.

Coconut oil is a healthy choice

According to studies, coconut oil can withstand 8 hours of continuous deep frying at 365°F (180°C) without forming harmful compounds. 

This remarkable tolerance to high heat is ascribed to the high(more than 90%) saturated content of coconut oil.

The research on the benefits and disadvantages of saturated fats is underway. As per the American Heart Association guidelines, saturated fats should only comprise 5-6% of the total calories of a healthy individual.

Lard, tallow, ghee, and drippings

Animal fats such as lard, tallow, ghee, and drippings can withstand high temperatures and add a lot of flavor and texture to the deep-fried food. Saturated fats comprise a major portion of the saturated fatty acid content of animal fats.

The fatty acid content of each type of animal is unique and depends upon the diet of the animal. Grain-fed animals may have a higher polyunsaturated fat content than grass-fed or pasture-raised animals.

Unlike most animal fats, butter is undesirable for deep frying due to the presence of minute quantities of protein and carbs that tend to burn at a high temperature. Clarified butter and ghee have a better heat tolerance than butter.

Other good choices

Olive oil

Olive oil is one of the healthiest oils due to its high monounsaturated fats and its ability to withstand high temperatures for prolonged periods without oxidizing. 

Avocado oil

Avocado oil is a bit expensive but it is a good choice for deep frying due to its high smoke point of 520°F (270°C). Just like olive oil, avocado oil contains a major portion of monounsaturated fats with a small ratio of saturated and polyunsaturated fats. 

Peanut oil

The smoke point of peanut oil or groundnut oil is 446°F (230°C). Such a high smoke point coupled with the neutral taste of peanut oil makes it the perfect choice for deep frying.

However, peanut oil is more prone to oxidative damage at a high temperature due to the presence of 32% polyunsaturated fats.

Palm oil 

Unrefined version of the palm oil, known as red palm oil, is considered best for deep frying due to its neutral taste and oxidative stability. But there are debates about the cultivation and sustainability of palm oil.

Unsuitable options 

Vegetable oils with a high polyunsaturated fatty acid content are unsuitable for deep frying. These oils include soybean oil, corn oil, canola oil or rapeseed oil, cottonseed oil, safflower oil, rice bran oil, sunflower oil, sesame oil, etc. The smoke points of some of the unsuitable deep-frying oils are given in the table below.

Type of oil Smoke point

Extra virgin olive oil 375℉

Unrefined coconut oil 350℉

Vegetable shortening 360℉

Lard 370℉

Butter 250℉

Conclusion

In this article, we answered the question “Can you use canola oil in a deep fryer?”, and how does deep-frying work?

Frying is definitely one of the least recommended methods of cooking and health experts suggest you keep fried food at arm's length. But if you still feel like indulging, rarely that is, we've got some great advice.The fried food you eat at restaurants or at a street stall can be tricky. You can't be sure of the kind of oil they use and how many times it's reused. But at home you can make the smart decision of choosing an oil that's probably healthier.(Olive, Sunflower or Canola - Which Oil is Healthier?)Canola oil is extracted from the seeds of the canola plant, part of the Brassica family, which also includes cabbage, cauliflower and broccoli. Seeds from mature canola plants are crushed to remove the oil, which is then processed, refined and bottled for consumption. The oil has a pale golden colour, is neutral in taste and odourless, with a high heat tolerance (smoke point of 242 °C).If you’re finding yourself being swept up in the tide of the latest fitness revolution, it is imperative to make all the right dietary choices. Dr. Anju Sood, a Bangalore based nutritionist says, “Canola oil is definitely one of the more preferable oils in recent times. Olive oil is recommended too because of its cold pressed method of extraction and high nutritional value, but its drawback in Indian cooking is its low smoking point.”(The Best Cooking Oils for Your Health)

The Easiest Way to Clean and Reuse Frying Oil

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On a Healthy NoteHere are some of the health benefits of canola oil:1. Source of Smart Fats:Canola oil is a reservoir of the two essential polyunsaturated fats, Omega-3 and Omega-6, which the body is incapable of producing on its own but are necessary for most bodily functions and to keep heart diseases at bay.2. Fights Cholesterol:Its low saturated fats and high monounsaturated fat content, topped with minimal trans fat (less than 300 mg of cholesterol per day) make canola oil ideal for a healthy-heart balance. Simply put, saturated fats increase the bad cholesterol (LDL) levels in the body and monounsaturated fatty acids work in the opposite direction, fighting away risk of cardiovascular diseases.3. Vitamin Rich:Canola oil is an opulent source of fat-soluble Vitamin K and E. Vitamin E is needed for healthy skin and proper functioning of the immune system as it is rich in antioxidants, whereas vitamin K plays a key role in blood clotting.4. Reduces Belly Fat:Research has shown that those who consumed canola oil on a daily basis as part of a healthy diet for weight maintenance for two weeks reduced their abdominal fat by 1.6 per cent.5. Controls Blood-sugar:According to a published research, consuming canola oil in a low-glycemic index diet (one that minimises changes in blood sugar levels) can help control blood sugar in people with type 2 diabetes because of its high MUFA (Mono Unsaturated Fatty Acids) content.(This Wonder Oil Can Help Diabetics)Eat to Your Heart’s ContentFor those on a cholesterol reducing diet, canola oil would certainly be a healthier choice. Compared to other commonly used oils, it contains a lesser percentage of saturated fat. The numbers read like this: Olive oil- 15 percent; Corn oil- 13 percent; Sunflower oil- 12 percent and canola oil stands at 7 percent.(Superfood Newbie: Extra Virgin Coconut Oil)Scientific studies state that just 1.5 tablespoons of canola oil a day, when used in place of saturated fat, may be the key to a healthy heart. Its high content of unsaturated fats is instrumental in lowering the risk of cardiovascular diseases.(10 Health Benefits of Rice Bran Oil)Cooking with Canola OilSo how do we incorporate this oil in our diets? Chef Surjan Singh Jolly, director food and beverage at JW Marriott Bengaluru, says, “Canola oil is definitely one of the friendliest cooking oils for Indian cuisine, especially with the large amount of deep frying involved. The cuisine uses a lot of spices and masala mixes, and the oil’s odourless and neutral characters let them work their magic in the dishes without any hindrance. Texture wise, it is very light, does not feel greasy or sticky.”Canola oil is an exceptionally stable oil with a high smoke point of 242 °C. A high smoke point ensures that the oil won’t smoke or break down at high heat, making it ideal for deep-frying, sautéing and searing.Here are some sumptuous recipes made with canola oil you must get your hands on.1. Palak Puri with Canola Oil

Recipe by Chef Kunal KapurA hero in every North Indian kitchen, puris can be deep fried in canola oil to make them fluffier and less greasy.2. Churros with Chocolate Sauce

Recipe by Chef Joey MatthewCrispy, fried flour sticks drizzled with cinnamon and castor sugar and served with chocolate sauce, this Spanish dessert comes close to heaven. Fry them in canola oil for a healthier version.3. Amritsari Kulcha

Recipe by Chef Surjan SinghFor all those watching their weight, here’s the best news of the day. Presenting, Amritsari kulchas in a healthy avatar. Make sure you accompany the stuffed kulchas with a generous helping of spicy chole.4. Koli Sukka

Recipe by Chef Surjan SinghKori Sukka is a spicy coconut-based chicken delicacy, a perfect treat for your taste buds.

How healthful an oil is to cook with mostly depends on how it reacts when heated. Generally, olive oil, avocado oil, and canola oil are healthful for cooking with.

3 Tips for Extending Oil Fry Life

Oil reaches its smoking point once it starts to smoke and break down. Once it passes the smoking point, it releases free radicals that can cause damage to cells in the body.

Oils with high smoke points may be more stable and more healthful to cook with than those with low smoke points. The stability of an oil depends on how tightly packed the fatty acids in them are. The more tightly packed, the harder they are to break apart when heated.

Saturated and monounsaturated fats are the most stable oils to cook with. Higher levels of saturation in oil mean that it is more resistant to oxidization, the process wherein the acids break apart.

Polyunsaturated oils contain short-chain fatty acids and break apart more easily when heated, releasing more free radicals. Polyunsaturated oils are best to use unheated, such as by drizzling them over food or using them in dressings.

In this article, we take a look at the oils most healthful for deep frying, shallow frying, and roasting, along with other things to consider when choosing a cooking oil.

Most healthful oils for deep frying

Extra virgin olive oil and coconut oil may be the most suitable oils for deep frying.

One study found that extra virgin olive oil and coconut oil were two of the most stable oils. The researchers heated 3 liters of oil in a deep fryer at 356°F (180°C) for 6 hours. This suggests that they may be the most suitable oils for deep frying.

Olive oil has anti-inflammatory properties and is high in antioxidants and fatty acids. This makes it a more stable oil when heated at high temperatures.

Coconut oil comprises 92% saturated fatTrusted Source, and its resistance to oxidization makes it a stable cooking oil. One study showed that coconut oil was still stable after 8 hoursTrusted Source of deep frying.

Due to its high saturated fat content, it is best to use coconut oil in moderation. ResearchTrusted Source has suggested that coconut oil raises both high-density lipoprotein (HDL), or “good,” and low-density lipoprotein (LDL), or “bad,” cholesterol levels more than unsaturated oils but less than butter.

The same review suggested that coconut oil may not be suitable for deep frying, however, due to its low smoke point. As a result, it may be better for shallow frying.

There are also studies that suggest that smoke point may not be the most important factor in the safety of oils when heated.

The authors of a 2018 study suggest that oxidative stability is more important than smoke point when looking at how healthful cooking oils are. In this study, coconut oil had high stability after heating.

Most healthful oils for shallow frying

Avocado oil is good for shallow frying.

Along with coconut oil and olive oil, avocado oil is a good oil to use for shallow frying. Avocado oil contains high levelsTrusted Source of monounsaturated fat, which means that it stays fairly stable when heated.

Avocado oil raises the levels of good cholesterol in the body and lowers the bad. It also contains vitamin E, which is an antioxidant that may help reduce free radicals in the body.

People can use sunflower oil for shallow frying. It has a high smoke point and is also a good source of vitamin E.

Sunflower oil contains high levels of omega-6, however. Consuming too many omega-6 fatty acids can cause inflammation in the body. As a result, it may be best to use sunflower oil in moderation.

Canola oil is another oil with a high smoke point, making it suitable for shallow frying.

Most healthful oils for roasting

When choosing an oil to use for roasting, it may be best to choose one that has a high smoke point.

Oils with relatively high smoke points include coconut oil, peanut oil, and sunflower oil.

Olive oil is one of the more healthful oils, but its smoke point is slightly lower than that of the above oils. As a result, it may be best to use when roasting at a temperature lower than 374°F (190°C).

Avocado oil has a similar stability to olive oil at that heat.

Fried Chicken Wings Recipe Experiment - BEST Oil for CRISPY Chicken Wings?

Other healthful oils

The following oils have fairly healthful nutrition profiles. Some are more suitable for use in cooking than others, however.

Peanut oil

Also called groundnut oil, peanut oilTrusted Source is high in monounsaturated fat, which makes it suitable for cooking. However, it does contain polyunsaturated fats as well.

It also has antioxidant and anti-inflammatory properties.

Canola oil

Canola oil is suitable for frying. Some research suggests that it can improve insulin sensitivity and help reduce cholesterol levels compared with other sources of fat.

Flaxseed oil

Flaxseed oil is full of omega-3 fatty acids, which are essential fats for the body, and which may help prevent health conditions such as heart disease.

Flaxseed oil oxidizes easily, so it is best for drizzling over salads or food after cooking. It is best to keep it in a dark, airtight container in the fridge to prevent it from turning rancid.

Considerations when choosing a cooking oil

Oils that contain lower levels of linoleic acid, such as olive and canola oil, are better for frying.

Polyunsaturated oils, such as corn, sunflower, and safflower, are best for using in dressings rather than cooking with.

The American Heart Association (AHA) recommend that people choose oils containing less than 4 gramsTrusted Source of saturated fat per tablespoon. They also advise people to avoid partially hydrogenated oils and trans fats.

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Oils and fats to avoid

Trans fats increase LDL, or “bad,” cholesterol in the body and increase inflammation. This can increase the risk of heart disease, diabetes, and stroke.

Trans fats are present in processed foods, such as some store-bought cakes, donuts, cookies, and fast foods. Commercial deep-fried foods may contain trans fats if the manufacturers have cooked them in partially hydrogenated oils.

Trans fats also occur naturally in small amounts in animal fats, such as milk and meat.

People should also avoid heating oils at or above 375°F (190.5°C), as this can increase the chances of a toxic compound called 4-hydroxy-2-trans-nonenal (HNE) building up. HNE can increase the risk of health conditions such as liver disease, Parkinson’s disease, and stroke.

HNE can start to build up after just one use, and reheating the same oil to a high temperature can cause HNE to accumulate even further.

Healthful alternatives to using fats and oils

Spray oil is a healthful alternative.

People can also cook many foods without using fats or oils. Some alternative options include using the following:

a small amount of stock or water to fry or roast foods in

nonstick pans

a spray oil, which helps a person use less oil when cooking

Using other liquids in cooking can add flavor and create an easy sauce for the dish, such as:

cooking sherry

wine

tomato juice

lemon juice

milk

vinegar

Summary

Oils high in monounsaturated fats are best for cooking with due to their stability when heated, as well as their potential health benefits. Examples include olive, avocado, and canola oil.

10 Deep Frying Mistakes that Most Beginners Make

Coconut oil is also a stable fat to cook with. It may be best to use it in moderation due to its high saturated fat content, however.

Polyunsaturated oils are not suitable for cooking with due to their high rate of oxidization, but they could provide health benefits when a person uses them raw.

It is best to avoid trans fats and high quantities of saturated fats, as these can increase the risk of health conditions such as heart disease and diabetes.

The cooking oils in this article are available to purchase online.

Shop for extra virgin olive oil.

Shop for coconut oil.

Shop for avocado oil.

Shop for canola oil.

Q:

What is the most healthful method of frying?

A:

People can enjoy fried foods occasionally, but they should be mindful about a few things when they decide to indulge.

Firstly, they should fry the foods in their own kitchen so they can control how much oil they use. Choose a fresh, clean, heart-healthy oil with a high smoke point, and stick to appropriate temperatures using a thermometer. Use little to no batter, and always drain excess oil. Finally, try to pair the fried food with a healthful side dish.

Katherine Marengo LDN, RD

What oil does Popeyes chicken use?

We’re working hard towards removing all colors, flavors, and preservatives from artificial sources from our fried chicken menu items in the US by the end of 2022, and it’s our goal that by this time, our chicken in the US will also have no added MSG.

Don’t worry – all that crunch, juiciness and bold taste you love stays the same. Now that’s what we call keeping it real!

Every piece of our chicken is freshly hand battered and, then breaded and fried up special for y’all. And you’ll know the difference in the first bite. It’s extra crispy on the outside with a loud, mouth-watering crunch, and juicy and bursting with bold Louisiana flavor on the inside.

Our chicken is so good, you may want to do a little happy dance!

Is deep frying healthy?

June 22, 2017 -- Few of us are under the illusion that french fries – or any fried foods -- are good for us. But could eating them actually shorten our life?

Although the connection between eating fried foods and obesity and heart disease is well known, a study published earlier this month is the first to link eating fried potatoes to death risk.

The study found people who ate fried potatoes (including french fries, fried potatoes, and hash browns) more than twice a week were more likely to die early than those who ate fried potatoes less often.

The report included 4,440 people, ages 45 to 79, who were enrolled in a study that looked at ways to prevent and treat knee osteoarthritis. Researchers followed participants over an 8-year period and asked them about their diet -- including the amount of fried and unfried potatoes they ate.

The Only Type Of Oil You Should Use For Homemade French Fries

Study author Nicola Veronese, MD, said they focused on potatoes because the link between eating them and death risk hadn’t been studied before. Some studies had found that potatoes raise the odds of having heart disease and other medical conditions, says Veronese, a researcher at the Institute of Clinical Research and Education in Medicine in Padova, Italy.

After 8 years, the chance of early death was about twice as high in the group that ate fried potatoes more than 2 times a week. What about french fries might have contributed to the participants' premature demise?

“We think that several mechanisms could lead to mortality,” Veronese says. First, he says, people who eat more potatoes have a higher incidence of medical conditions that can increase the risk of death. Also, "The potatoes are fried in unhealthy oils rich in trans fats. Finally, the high amounts of salt used further increase the risk of death.”

Are French Fries Really Deadly?

Before you swear off french fries forever, here are a few things to consider. First, the study didn't determine exactly how the study participants died. “Those deaths might have had nothing to do with diet. They could have been run over by a car,” says Ken Lee, PhD, a professor in the department of food science & technology at the Ohio State University Food Innovation Center.

Second, it relied on the participants' memory of what they ate. “That is one of the least reliable forms of diet studies,” Lee says.

The researchers also didn't prove that french fries caused an early death. “We don't know what other things in their diet and lifestyle may have contributed to their death,” says Lisa Sasson, a clinical assistant professor of nutrition in the NYU Department of Nutrition and Food Studies.

She adds that unless a food is poisonous or tainted with bacteria, it's not likely to kill you on its own. “That's a very simplistic way of looking at it.”

Fried Food Risks

That doesn't mean you should go on a french fry binge -- or binge on any fried foods. Fried foods are high in fat, calories, and often salt. A few studies, including one published in 2014, have linked fried foods to serious health problems like type 2 diabetes and heart disease.

"Fried foods may influence risk of these diseases through several key risk factors: obesity, high blood pressure, and high cholesterol," says lead author Leah Cahill, PhD, an assistant professor at Dalhousie University in Canada. “The process of frying is known to alter the quality and increase the caloric content of food.”

Fried foods served in fast-food restaurants are often cooked in hydrogenated oils, which are high in trans fats. Many restaurants use these oils because they give food a satisfying taste and crunch. But they're not good for you. Trans fats raise bad (LDL) cholesterol levels, lower good (HDL) cholesterol levels, and raise your chance of having heart disease.

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Slideshow: Healthy Eating at Restaurants

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Hydrogenated oil is especially unhealthy when it's reused, which restaurants often do. Oils break down with each frying, which changes their composition and causes more oil to be absorbed into the food, Cahill says. These changes further boost your chances of having high cholesterol and high blood pressure.

The FDA ban on trans fats, which takes full effect in 2018, won’t necessarily make fried foods healthier, Cahill says. Many restaurants have already switched to other oils in advance of the ban.

“The trans fat ban will make fried foods safer theoretically, but restaurants will still be able to use unhealthy oils, including oils that have been reused a lot. It will be important to monitor the long-term health effects of the new oils being used.”

Add Sasson: “Eating fried foods (deep fried) is not a healthy choice. Fried foods add a lot of calories to food and don't offer healthy nutrients.”

The Acrylamide Connection

Another worry with fried food centers on acrylamide, a chemical that forms in foods cooked at high temperatures, such as fried and baked foods. Acrylamide has been shown in animal studies to cause cancer.

When food is cooked at very high heat, an amino acid -- asparagine -- in the food reacts with sugars to produce acrylamide. This chemical can form in many fried foods, but it's especially common in potatoes, which are high in sugars like fructose and glucose.

How much you fry the food also matters. "The darker the food, the more acrylamide there is," says Lee, who was on the FDA's Food Advisory Committee evaluating acrylamide safety. "A dark potato chip, dark french fry, or darker fried chicken would have more."

If you're healthy, eating moderate amounts of acrylamide-containing fried foods is probably not dangerous, he says. But if you have a family history of cancer, "You need to be conscious of how many fried foods you eat."

Safer Frying and Frying Alternatives

If you're going to eat fried foods, make them yourself at home, where you can control the type of oil you use. "Liquid oils are the healthiest options, because they contain high amounts of the 'healthy fats' -- polyunsaturated and monounsaturated fats," Cahill says. Olive, soybean, and canola oils are all good choices. These oils are also high in heart-healthy omega-3 fatty acids.

2 EASY WAYS TO CLEAN OIL AFTER DEEPFRYING/HOW TO RECYCLE OIL AFTER DEEPFRYING/CLEAN OIL/REUSABLE OiL

Never reuse oil when you fry. Start with a fresh batch each time. And when you're done frying, use paper towels to soak any excess oil off the food.

To cut down on acrylamide levels, don't let your foods get too brown. Another trick is to store your potatoes at room temperature, not in the fridge. "When potatoes sit in the refrigerator, it creates more sugar, and the sugar makes more acrylamide," Lee says.

A few easy food hacks will let you enjoy the taste and texture of fried food, without the frying. Spritz sliced white or sweet potatoes with an olive oil spray and roast them in the oven, Sasson suggests. Dip chicken cutlets in egg whites, roll them in breadcrumbs, and spray them with olive oil to mimic fried chicken. "It's going to be crisp and crunchy, and you use very little oil," she says.

You don't have to give up fried food, but you also don't want to overdo it. "Have fried potatoes once in a while as more of a treat than a daily part of your diet," Sasson says. Order them with a salad rather than a burger, to boost the nutrition in your meal.

"Moderation and variety with any food is the key to healthy eating and a healthy lifestyle," Lee adds. "It's habitual consumption that could get you into trouble."

Can I reuse oil after frying chicken?

In an ideal world, we’d like to suggest you fill your fryer with fresh oil every time you want to cook new foods. But, to minimize waste, you are probably wondering if you can reuse oil after frying raw chicken. We’ve researched just how to get the most from your cooking oil to find the answer for you.

Yes! You can reuse cooking oil even after frying raw chicken, vegetables, and battered foods. Let the oil cool. Then, you’ll want to skim off any large pieces of remaining food or fried batter. Drain the cooled oil from the fryer and strain the used oil to store it in a resealable container for later use.

If you love fried chicken as much as we do, you’ll want every batch that comes out of your fryer to be moist, crisp, and delicious. Keep reading and, we’ll tell you how to store and reuse cooking oil properly. We’ll also divulge some tips to help you achieve a perfectly golden, tasty fried chicken every time you bring out the fryer.

How Do You Store Oil After Frying?

Let the cooking oil cool completely. Drain the cooled oil from the fryer. Next, you’ll want to strain used oil by pouring it through a fine-mesh sieve to remove any bits of food. Finally, pour used cooking oil into a clean, resealable container. Store in a cool, dark location.

It’s a good idea to label your used cooking oils for storage. Oils tend to hold onto the flavors of the food that had most recently been fried in the oil. For instance, clean fried foods like non-battered vegetables leave behind light residual flavors. Battered fried foods leave behind light flavors too but, bits of batter residue can eventually degrade the oil. Greasy fried foods, like chicken and fish, can leave behind stronger flavors.

For longer-term storage, you can refrigerate or freeze the used cooking oil. The CDC recommends storing used oil for up to 3-months.

How Many Times Can You Reuse Oil For Deep Frying?

Used palm food oil in street kitchen stall frying pan

There is no specific rule on how many times you can reuse cooking oil. But, over time, the oil degrades. Frying fresh foods in degraded oil means a greasy, soggy result. Cooks Illustrated performed several fry tests with reused oil to recommend:

3 to 4 uses for breaded/battered foods

8+ uses for non-battered, fried foods

If you notice used cooking oil appears cloudy, begins to foam or gets smokey as it gets hot, or has a foul smell, you should discard the used cooking oil and use fresh oil instead.

Want to know just how much oil is the right amount to fill your fryer? We’ve got the answer covered for different types of fryers and foods, check out our blog, “How Much Oil Do You Put in a Deep Fryer?”

Does Fresh Oil Have A Shelf Life?

Believe it or not, cooking oil does eventually expire. If you are uncertain about the freshness of your cooking oil, check the bottle for an expiration date. Spoiled oil might also have a foul smell, discoloration, or bitter taste.

Unopened oil will stay fresh for up to two years when stored correctly in a cool, dark location. The pantry is ideal for storing cooking oils.

Once you’ve opened a bottle of cooking oil, it should be used within three-months but can stay fresh for up to one year if resealed and stored correctly. If you prefer to store your cooking oil on the countertop, use either a non-transparent or tinted container to keep it in the dark and extend the oil’s shelf-life.

Do You Cook Chicken Before Frying?

Deep frying chicken drumsticks in a pan

There is no need to precook chicken before you deep fry it. But, to achieve a moist, tender inside and crisp, flaky outside every time you fry chicken we’ve got a few helpful tips:

I Deep FRIED Chicken in MANY FATS, and this happened!

Temperature

Monitoring the temperatures of both the cooking oil and the chicken will ensure that your chicken fries evenly and is thoroughly cooked when ready to serve.

Thaw frozen chicken.

Bring chicken to room temperature before frying.

Heat cooking oil to 375°F to fry chicken pieces.

Thoroughly cooked chicken should have an internal temperature of 165°F.

Oil

Every type of oil has a smoke point, the temperature at which the oil begins to breakdown or smoke. Low smoke point oils can give your fried foods a burnt or bitter flavor because the oil starts to breakdown before the food is fully cooked. Select a neutral-flavored, high smoke point oil for frying chicken:

Peanut Oil

Vegetable Oil

Canola Oil

Safflower Oil

Preparation

If you want to savor a juicy morsel of fried chicken in every bite, we suggest a little bit of prep-work before dropping raw chicken into the deep fryer. First, soak the raw chicken in a seasoned brine for between 4-hours and 24-hours. Among top chefs, buttermilk is the brine of choice for fried chicken. Add an assortment of your favorite spices to the mix like pepper, garlic powder, paprika, cayenne, etc.

Breading the chicken before frying will achieve that satisfying, “Crunch!” The simplest breading involves flouring the brined chicken pieces, dipping pieces into an egg/buttermilk batter, and flouring again. Spice up the flour by mixing seasonings and herbs in for extra flavor. You can also bread raw chicken by using bread crumbs, flour, and cornmeal, or panko flakes.

If these fried chicken tips have your mouth watering, but you don’t yet have a fryer in your kitchen, check out our blog, “How Much Does a Deep Fryer Cost?”

Can you reuse canola oil after frying?

Frying has everything against it. It’s messy. It’s smelly. It’s a little dangerous. It can be expensive and a bit intimidating.

You know what? That batch of fried chicken—with a crust that crackles and a juicy interior—is worth the hassle.

Image may contain: Food, Fried Chicken, Electronics, and Camera

The Key to the Best Chicken Fingers Ever

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But you may have used a whole quart of oil to fry it—and if it’s peanut oil, it cost you a pretty penny. Tossing it seems like a waste. We try not to waste things at Epicurious, and fryer oil is no exception.

Yes, you can reuse it. But there are a few rules for happy oil recycling.

Step One: Choose Your Oil Wisely

Before we even start talking about reusing it, though, we need to chat about frying oil in the first place. If your fry technique is off, your oil won't be reusable. Here's what you need to know.

Oil choice is crucial to making a deep fry work. Every oil has a specific smoking point, the temperature where the oil starts breaking down and starts, well, smoking. Because frying occurs at high temperatures, use oils with a high smoking point that won't easily break down. These include canola, peanut, or vegetable oils. We don't recommend using olive oil—its high cost, low smoking point, and dominant flavor make it a bad choice for deep-frying in the first place.

Step Two: Fry Right

Temperature control may just be the cause of most deep frying disasters. Carefully maintaining the temperature prevents the food from getting too soggy (when the oil is too cold) or blitzed on the outside and raw on the inside (when the oil is too hot), but it also preserves the longevity of your oil. If the oil gets too hot, it'll start breaking down. A "broken" oil is unstable and will turn your food greasy and nasty long before even cooking it.

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How do you practice good temperature control? Buy a thermometer that can handle high heat (I have a lovely model that goes up to 400°F). As you heat up your oil, keep a hand on the range dial. The temperature will drop as new batches of food are added, meaning you'll have to pause and raise the temperature of the oil between fry batches. Keep watching the thermometer.

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Buttermilk Fried Chicken Fingers

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Step Three: Filter the Fat

After the first (and each subsequent) fry, you have to drain the oil and filter it. Any impurities and unwanted extras (like loose crumbs or bits of batter) are going to wreck the oil’s integrity, burning next time you crank the heat.

How can I Clean and Reuse Frying Oil? The Easiest Way to purify / recycle your cooking oil

Make yourself a detective in finding and filtering out the nasty bits. Drape a few layers of cheesecloth in a metal strainer or chinois to filter out the smallest crumbs. Bring the oil to room temperature, and then keep it refrigerated in an air tight container (I keep mine in a 2 quart Cambro).

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Photo by Tommy Werner

Step Four: Separate Your Oils

At the flavor level, you’ll also want to use some discretion with reusing oil. The frying oil is going to take on the flavor of food you cooked in it; which makes fried fish oil killer for shrimp, but not so great for doughnuts or onion rings. Our kitchen team's advice is separate your oils to prevent bad flavor overlaps.

Step Five: Don't Reuse Oil Too Many Times

Each time you reuse an oil, it gets more and more destabilized until it decomposes. The way the oil starts looking when it starts to decompose is very distinct. Robert Wolke, scientist and author of What Einstein Told His Cook, writes: “Hot oils tend to polymerize—their molecules join together into much bigger molecules that give the oil a thick, gummy consistency and a darker color.”

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If your recycled oil is looking cloudy or has foam formed on top, it's time for it to go. Bad frying oil might be tricky to gage with your eyes, but it doesn't have a subtle smell. It’s that acrid, heavy scent you’ll pick up in front of take-out restaurants of ill-repute. Crack open your container and smell the oil you’re keeping periodically. If there is even a hint of rancidity or anything "off," it's time to toss it out.

Regardless of the amount of care you’re putting in here, you shouldn’t use oil that’s more than 1-2 months old.

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Fried Fish Sandwich with Pepper Slaw

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Step Six: Talking Trash

Okay, so you've used and reused your oil like a boss, with no decomposition or rancid smells. But what do you do when it's time to say goodbye? As tempting as it seems, do not dump grease down the drain with hot water. It'll get stuck in pipes and cause plumbing problems later on. When it's time to toss, place the oil in a sealable bag and discard with your regular trash, or for bonus environmental points, find a local disposal center that accepts used cooking oil.

Bonus: Don't Just Deep Fry

You don't just have to use your leftover fryer oil for deep frying. Feel free to pull tablespoons from the container, as you would any fresh oil. You’ll slowly but surely make your way through the oil, but you won’t have to worry about it getting weaker and weaker on subsequent uses. Pull from your supply for stir fries and salads, but just be cognizant of whatever flavors the oil's taken on. A tablespoon of fresh canola oil in a cake is much better than a tablespoon of your used fried chicken oil.

How do you store oil after deep frying?

Olive oil is great for frying. Olive oil is naturally stable under heat and has a smoke point that is high enough for most types of cooking. Because it is more expensive than other cooking oils, many people ask us if it can be re-used after frying.

frying_oliveoil.jpg

The answer is yes, you can reuse olive oil. Researchers conducted a study where food was fried in olive oil and found that olive oil was stable even when reused 10 times.  They concluded that for frying foods, olive oil maintains quality and nutrition better than seed oils.

For best results when reusing olive oil, follow these guidelines:

Let the oil cool and then filter it through a couple of layers of cheesecloth, a fine meshed sieve, a paper coffee filter or even paper towels. The objective is to remove the little fried bits that remain in the oil. These food particles can burn when reusing oil so remove them as best you can.

Store the oil in an appropriately sized container. You want the oil to fill the jar, leaving little room for air in the container.  A dark colored bottle, a glass jar, or opaque stainless steel container are good choices. We do not recommend that you store the oil in metal containers other than stainless steel. Copper and brass can react with the oil. You can even reuse the bottle the oil came in. Make sure the bottle is tightly capped.

Store the oil in a cool, dark place like in your pantry. Do not store it near the stove or in the light. Heat and light will accelerate the oxidation of the oil. Use the oil quickly. 

Label the oil with the date and what you fried in it. Cooking oils retain some of the flavors of the food. You don't want to fry doughnuts in oil you used for fish! Take a minute to write yourself a quick reminder.

Reuse the oil only for cooking. Use fresh oil for dressings and marinades.

Depending on what you have fried in it, you can reuse the olive oil up to 5 times.  Discard the oil when it becomes dark in color or changes viscosity. 

When you discard the oil, don't pour the oil down the drain. Oil may clog your plumbing.  If you can, recycle it. 

If you intend to reuse your frying oil, keep these tips in mind when frying. 

Deep Fryer Oil Filtration and Cleaning 

As with all frying, make sure that the oil reaches the correct temperature before adding your food and do not allow the oil to burn. A thermometer is a helpful accessory for frying. 

Avoid letting water get into your frying oil. Avoid ice around frozen foods, and do not use a lid when frying to prevent condensation from dripping into the oil. Oil with water in it will prevent the food from becoming crisp when frying. 

Plan ahead by frying neutral tasting foods in the oil when it is fresh and stronger flavored food in the oil when you are reusing it.

How do you dispose of canola oil after frying?

Whether deep-frying, browning ground beef, or cooking bacon, we often end up with leftover cooking oil. The tendency may be to pour it down the kitchen sink but that can clog and damage the plumbing, and if it's poured outside on the ground, it can cause problems for wildlife.

You can save your cooking oil to reuse later, but if it's gone bad or you don't want it, there some easy, safe ways to get rid of it. It's also a good idea to check with your local solid waste department to see if they have any disposal recommendations or regulations.

Reuse Cooking Oil

If you plan to deep-fry soon or fry foods on a regular basis, you can save the cooking oil to use again. First, strain the oil through a coffee filter or several layers of cheesecloth to remove any particles and crumbs. Then, pour it into an airtight container and store in a dark place until ready to use.

It is important to note that you should reuse oil only once or twice. Give it a sniff before using it; if it smells rancid, toss it out. Remember that each time you reuse oil, the oil deteriorates and the smoke point (the temperature at which it will burn) decreases.

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Pour Into Disposable Container

If you want to get rid of the oil, let the oil cool completely, then pour it into a nonrecyclable container with a lid and throw it in the garbage. Common nonrecyclable containers that work well include cardboard milk cartons and similar wax- or plastic-lined paper containers. Styrofoam and other takeout containers are also good options.

Chill Until Solid

If you prefer to throw it out, you need to freeze or refrigerate the oil first to harden it. Pour the oil into an old can and put it in the freezer or fridge. Once the oil is solid enough to come out of the can in one piece, it is ready to be thrown into the trash.

If you have no more than a cup of oil or grease, pour it into a coffee mug and set it in the fridge. When it solidifies, scoop it out and drop it into the trash with a spoon. Then wipe out the mug with a paper towel or used napkin before washing it. 

Pour Small Amounts Into Trash

If you have a small amount of oil, it can be safely disposed into a partially filled plastic trash bag. Just be sure to cool the cooking oil first and close the bag. Paper towels, food scraps, and other absorbent material help contain the oil so you don't have a pool of it that can potentially leak from the bottom of the bag. 

Combine With Other Material

Before disposing, you can mix the oil with an absorbent material like cat litter, sand, and sawdust, which easily soaks up the liquid. Save old oil in a used container until it is time to empty the litter box; dump the oil into the litter before tossing out. 

Purchase a Grease Disposal System

If you do a lot of frying, you may want to consider getting a grease disposal system kit that consists of a plastic receptacle with foil-lined bags that can hold up to 32 ounces of oil. Place a bag in the container and pour the cooled oil into the bag. When it is full, seal the bag and throw it in the garbage.

Recycle Cooking Oil

Some cities have collection programs for recycling used cooking oil into biodiesel. Check Earth911 to see if there's a recycler near you that will accept it. Biodiesel is a clean-burning fuel that is used in many types of motor vehicles (often city trucks and fleet vehicles) and can be used as heating oil.

Cooking Oil Disposal Don'ts

There are a few no-nos when it comes to getting rid of used cooking oil. Don't pour oil down the drain or in the toilet. It can clog not only your pipes but also the city sewer mains. You should also not add oil to a septic system. It can clog pipes and, even worse, your distribution lines and drainage field. Water contaminated with oil is difficult—sometimes impossible—to treat. This means it can eventually pollute local waterways.

Don't pour hot oil into the trash can, as it can attract insects and rodents as well as cause issues with garbage trucks and solid waste sites. You should also not dispose of cooking oil into compost bins or piles. Fats, in general, are bad for compost, and cooking oil is nothing but fat.

What can you do with canola oil after frying?

In the Bon Appétit test kitchen, we’ve been up to our elbows in tasty fried food lately. And while we’ve got no complaints about having beignets and buffalo wings hanging around, we have been going through quite a bit of oil. Like a lot of you, we don’t have a deep fryer in the kitchen. Instead we use a heavy pot (like a Le Creuset Dutch oven) fitted with our new favorite OXO deep-fry/candy thermometer and filled with the best oil for frying. It’s a great set-up for home-frying but it also means we’ve got a lot of used oil to think about. In an ideal world, we would use fresh oil every time we wanted to fry and would recycle our old oil to fuel our Magic Bus as we head north to chase rainbows and forage for mushrooms. Well, we don’t have a bus and, as test kitchen manager BA Brad will remind you, we’re on a budget. So we try and reuse our oil once, maybe twice, depending on what we’re frying.

If it’s not used, cooled, or stored properly, oil can develop harmful free-radicals (bad-for-you atoms that have been found to lead to cancer and heart disease). This happens when the oil is exposed to excess oxygen, which happens naturally when food is fried. You know all those bubbles that happen when you drop the food in? That's what we mean. Excess oxygen exposure can lead to rancidity, an unpleasant odor and nasty flavor. To avoid all that and get the most out of another frying session, here’s how to deal with the hot stuff:

How to Save or Dispose of Used Frying Oil

1. Cool

When you’re finished frying, turn off the heat as soon as possible and allow the oil to cool completely. I mean it—cool it completely. Oil burns are awful (trust me) and it’s not worth the risk just to clean up the kitchen before bed. Come back when you’re sure the oil is cooled to room temperature.

2. Strain

Pour the used oil through a fine-meshed sieve lined with a couple layers of cheese cloth. This will help catch any of that fine matter left behind after your first fry. While it’s tempting to leave those behind, those little bits will burn and make the oil taste nasty when reheated. It's best just to strain them out as soon as possible.

3. Store

Transfer the strained oil into a clean container—we like a glass jar but you can use the bottle the oil came out of if you remembered to save it (you did, didn’t you?). Use a funnel to help make the process neater. Store the oil in a cool dry place. That means not close to the oven, or over the fridge or microwave (it gets hot up there!).

There are a couple of things to keep in mind if you plan to reuse your oil. First, the oil takes on the flavor of whatever you fry in it, so fry similar items in previously-used oil. For example, don’t fry your favorite cinnamon donuts in yesterday’s catfish oil. Don’t fry today's falafel in yesterday’s Korean Fried Chicken oil. You get the idea.

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Second, mind your order of operations. Vegetables tend to have the lowest impact on your oil and leave the least amount of flavor and debris behind. Batters tend to stay put on their vehicle, and you can usually skim off any crispy droplets that didn't stick. Breaded items, however, especially those with a fine coating of flour or cornstarch, tend to leave lots of little particles in their wake. As they sit in the bottom of your pot, even as the oil cools, they’ll continue to cook and eventually burn and infuse the oil with a bitter flavor. Save those for last and make sure you strain the oil when you’re through.

Remember, once your oil is caput, don't pour it down the drain. That’s bad for your pipes and bad for the environment. Do place it back in that resealable container and throw it away. For bonus points (and good oil karma) use this handy site to find out where you can recycle cooking oil in your area.

How many times can you fry in the same oil?

In search of some guidelines on reusing oil, we fried chicken (thighs dredged in flour and cornstarch) and our Crunchy Kettle Potato Chips. We cooked both foods in identical Dutch ovens filled with 2 quarts of canola oil, strained the leftover oil after each fry, and used a kit to evaluate the oil, which turns it from blue to green in the presence of certain compounds that indicate degradation. The fried-chicken oil got progressively darker and stronger-smelling and turned increasingly green in the test kit vials, but the results were perfectly fine through four uses; only after the fifth batch did the chicken start to taste greasy and have off-flavors. The potato-chip oil remained pale and clean-smelling and barely changed color in the test vials, producing identical chips through eight batches, at which point we stopped testing.

Can you reuse oil for deep-frying?

Fried chicken. French fries. Doughnuts. These comfort foods all have one thing in common: They're fried to high heaven.

Now that there are many at-home fryers available, people are deep-frying their favorite treats in the comfort of their own kitchens. But that convenience comes with a cost. If you're frying often, you can go through oil pretty quickly. Well, we've got some fry-tastic news for you.

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Yes, it is OK to reuse fry oil.

Here's how to clean and store it:

① Once you've finished frying, let the oil cool. When it's reached a safe temperature, use a utensil to remove any large pieces of batter that might be left over.

② Place a fine-mesh strainer or cheesecloth (even better if you use both) over the container you plan to store it in and strain the oil. Be careful when pouring, as there might be larger pieces of debris at the bottom of the fryer. Discard those separately.

How to dispose of used cooking oil. What to do with oil after frying. Can you reuse cooking oil?

③ Store the oil in a cool, dry place.

There is no official rule as to how many times you can reuse oil; however, it will break down the more you use it, meaning your fried chicken could end up a soggy mess. If it's cloudy, has a funny odor or has developed a layer of film on top, it's time to swap it out for a new batch. Hopefully, this makes your frying even easier—and tastier—than before.

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The 20 Best Olive Oils For Cooking

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BY CRAWFORD SMITH/DEC. 28, 2021 8:56 AM EST

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Olive oil is an indispensable kitchen staple. Besides salt and pepper, it's probably the ingredient you reach for most in your home kitchen. Not every olive oil is created equal, of course. Scientist Sue Langstaff told FiveThirtyEight that "We call the U.S. the world's dumping ground for rancid and defective olive oil. We don't know the difference." A lot of imported olive oil in the U.S. is light olive oil masquerading as extra virgin, or spoiled oil that consumers in other countries wouldn't accept. Many U.S. tasters actually like cheap olive oil more than the nice cold-pressed stuff.

With all of that shady oil floating around, it's hard to know what brands to trust. The good news is that there are still plenty of reputable olive oils in the U.S. market, and you don't even need to pay top dollar to purchase a high-quality product. The oils on this list will all serve you well in the kitchen.

1. Bertolli Extra Light

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Extra virgin olive oil (EVOO) is what most of us think of when we're choosing olive oil for cooking, but it's not good for everything. EVOO is extracted without using heat or chemicals, which allows the oil to retain distinctive flavor compounds from the olives. Sometimes, though, you don't want strong olive flavor in the dish you're preparing. Bertolli Extra Light olive oil is great for baking or when you're cooking Asian food and don't want olive oil's bitter aftertaste distracting from your dish. It also has a higher smoke point than EVOO, which makes it better suited for stir-fries and other high-heat applications.

2. Kirkland Signature Organic Extra Virgin Olive Oil

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Costco fans love to sing the praises of the discount retailer's in-house Kirkland brand. As Mashed points out, Kirkland products are a great value, and they often taste better than the more expensive name-brand products they're modeled after. Kirkland olive oil is no exception, especially the organic variety. This olive oil is just as good as any other mid-priced, all-purpose EVOO, and it comes in gigantic bottles. If you're the type of person who constantly runs out of olive oil, Kirkland will treat you right. At the time of this writing, a 2-liter bottle will only set you back around $14 and you're unlikely to find a better deal on organic olive oil anywhere else.

3. California Olive Ranch Extra Virgin Olive Oil

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Most of the olive oil in U.S. grocery stores is imported from countries in the Mediterranean, but that's starting to change. Some parts of California have a climate that's hospitable to olive groves and the state has developed a robust olive industry. California Olive Ranch's flagship product is a great general-use oil. It's blended to have a moderately intense flavor, perfect for everyday cooking duty. With so much fraud in the overseas olive oil production industry, you know you can trust this brand made from 100% California olives.

4. Filippo Berio

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Not everyone who wants cheap olive oil has a Costco membership. Filippo Berio is a great wallet-friendly oil that's available in most normal grocery stores. It hits all the flavor notes you would expect from an extra virgin oil without being too overbearing. If you don't feel like buying separate cooking and finishing olive oils, Filippo Berio will do everything you need without breaking the bank. The brand has been around for over 150 years, so they're doing something right.

5. La Tourangelle Organic Extra Virgin

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Don't let the brand's French name fool you. This olive oil is produced exclusively from fruit grown in Spain's Andalusia region. It has spicy, peppery notes that make it ideal as a finishing oil or a condiment for bread. It's not exactly cheap, but it costs significantly less than many other premium finishing oils. La Tourangelle's metal bottle helps preserve its unique flavor. As noted by Epicurious, light degrades olive oil's quality, so an opaque metal container will keep it fresh for longer than the typical glass jug.

6. Texas Arbequina Extra Virgin

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Texas isn't all about cowboys and barbecue. The state also produces some excellent olive oils. Its hot, dry weather makes it an ideal environment for Spanish olive varieties like the Arbequina. Texas Olive Ranch's 100% Arbequina EVOO is a stellar domestic option for drizzling and dipping. Frying food in such a distinctive oil would be a waste, as high heat would dampen Arbequina's pronounced notes of ripe fruit and cracked black pepper. Instead, save the good stuff for adding a last-minute pop to grilled foods or pasta dishes.

7. Whole Foods Market Extra Virgin Olive Oil of Morocco

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European olive oil dominates the U.S. market, but Morocco also has deep cultural ties to the olive industry. As OliveOil.com notes, olives find their way into many traditional dishes in this North African country. Whole Foods sells a wide variety of store-brand olive oils, but their Moroccan extra virgin may be the best. Most store-brand olive oils don't come from a single source, so it's impressive that Whole Foods produces several single-origin bottlings. You can try olive oils from different countries to learn about how oil's flavor is influenced by the region it's produced in.

How to filter, clean and store deep fryer oil for later use

8. 100% California Small Batch Extra Virgin Olive Oil

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This is another standout from Whole Foods' line of region-specific olive oils. It's not overly assertive, but it does have a little of the back-of-the-throat kick you would expect from a premium olive oil. The fact that it's made in California in small batches likely means it doesn't hang out for a long time before arriving in stores. Olive Oil Times recommends that you use olive oil a maximum of one year after it was made — two years max. Imported oil goes on a longer journey to get to store shelves than a domestic product does, so it has more opportunities to develop off-flavors.

9. Lucini Everyday Extra Virgin

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The name on the bottle might be Italian, but this oil comes from the New World. Lucini says its Everyday Extra Virgin is pressed from olives grown in Argentina. As the name suggests, this is more of an easygoing oil for cooking than a nice finishing oil. Its flavor is complex yet mild, with a vegetal note reminiscent of underripe fruit. If you want a more intense oil, go with the brand's Premium Select bottling, which is made from hand-picked Italian olives.

10. Bragg Organic

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Is there a mound of compost sitting in the corner of your yard? Do you have a big bottle of Dr. Bronner's soap that you use to clean everything in your home? Do you gargle coconut oil every morning? If so, you might be interested in Bragg Organic olive oil. The company is famous for its unfiltered apple cider vinegar and umami-rich liquid aminos, but it also produces high-quality EVOO. Bragg sources its olive oil exclusively from Greek Koroneiki olives and doesn't filter it, which can reduce the shelf life but also preserves flavor components that filtered olive oils don't have.

11. Nunez de Prado

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It's hard to find an olive oil with a more impressive pedigree than Nunez de Prado. The two brothers who currently run the mill are the seventh generation of their family in the olive oil business. Nunez de Prado first began making olive oil in 1795 (via The Rogers Collection). Olive oil is the bedrock of Spain's cuisine, so it makes sense that the country would produce some of the finest oils in the world. Nunez de Prado makes a reasonably-priced extra virgin for all-purpose use as well as a pricy Flor de Aceite that you can save for special occasions.

12. O-Live & Co. Everyday Extra Virgin Olive Oil

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Unlike many brands of olive oil that flaunt their unique flavors, this brand emphasizes its mild, easygoing qualities. It still displays the trademark fruitiness you expect from an extra virgin oil, but without the bitterness or bite that can make EVOO unsuitable for some dishes. Just because it's mellow doesn't mean it's forgettable. This oil won gold at the LA International EVOO competition. Like Lucini, this comes from South America, with the label proudly declaring that O-Live sources this oil from 100% Chilean olives.

13. Tenuta Di Capezzana Extra Virgin Olive Oil

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Tuscany is the most revered olive-growing region in Italy, with its EVOOs protected by an official designation to guarantee authenticity (via Olive Oils Italy). If you're going to blow a bunch of cash on a fancy olive oil, Tuscan is a good way to go. According to food importer Manicaretti, Tenuta Di Capezzana wowed tasters with its electric-green color and its bright flavor. You can expect herbaceous and nutty notes from this exceptional oil. One Capezzana fan recommended subbing this EVOO for the butter and cream in mashed potatoes for a fresh take on the old classic.

14. Colavita Premium Selection

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At around $20 a bottle, this oil won't ruin your finances, but it has the depth and complexity you would expect from a premium olive oil. It's made from a blend of olives from four different European countries. Customers love this olive oil, with 41 of the 42 user reviews on Colavita's website rating it a perfect five stars. It doesn't lean too hard toward either the fruity or the peppery ends of the spectrum, sitting comfortably in the middle.

15. De Cecco Extra Virgin

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De Cecco is most well-known for its excellent dried pasta. The brand extrudes its pasta through bronze dies, an old-fashioned, expensive method that produces higher-quality noodles than modern technology does (via The Kitchn). De Cecco displays the same attention to detail in its olive oil. You can choose from regular extra virgin or 100% Italian, both of which are excellent. The former has a grassier flavor, while the latter displays more of a fruit and nut character.

16. Monini Nocellara Extra-Virgin Olive Oil

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This product comes from Monini's Monocultivar line of organic single-origin oils. Nocellara olives come from the Italian island of Sicily, and Monini says the varietal embodies the sunny flavors of this Mediterranean paradise. Since the olives are squeezed very fresh, you're going to notice strong bitter and peppery flavors from this oil. A half-liter bottle runs for under $20, which is a great bargain for an Italian single-variety extra virgin. The Frantoio and Coratini Monocultivar varieties are worth a taste as well.

17. Kouzini Ultra Premium Greek Raw Unfiltered Extra Virgin Olive Oil

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Like the Bragg, this is an unfiltered oil made from Greek olives. Kouzini sources its olives exclusively from the Lakonia region of Greece. This olive oil is more intense than Bragg's, with a pronounced bitterness that's enhanced by the olive sediment left in the bottle. This is the olive oil to use if you want it to be the star of the dish. It's bottled no more than a couple of hours after the olives are harvested to ensure that its bright, piquant flavor stays strong.

18. Pompeian Robust

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This is an inexpensive olive oil of unknown provenance, with Pompeian's site saying only that it's imported. It's not actually robust compared with some of the other olive oils on this list, but it's a high-quality extra virgin with no rancid aftertaste that you won't feel guilty for using to sear a piece of meat or saute some onions in. It's NAOOA certified, which means it's been independently tested to ensure that it's 100% real olive oil. Pompeian is owned by a collective of olive farmers, so when you buy this brand you support farmers directly.

How to Deal with Leftover Frying Oil? Filtering&Keeping&How to use

19. Bertolli Rich Taste

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Olive oil can be fruity, bitter, grassy, and spicy, but it can also be buttery. Bertolli Rich Taste makes good on its name by leaning into buttery flavor profiles, creating a flavorful oil that harmonizes well with most ingredients. Sometimes the sharp kick of zestier olive oils detracts from the overall taste of a dish. These kinds of olive oils are great, but you have to be careful about where you deploy them. Like butter, Rich Taste makes almost everything it touches taste better without calling too much attention to itself.

20. Olave Premium Blend

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The other two South American olive oils on this list are relatively mild all-purpose oils, but the continent also produces some world-class premium products too. Olave's oil is an expression of the flavors of its unique growing region in the Mataquito Valley in Chile. The rich soil of that area produces an oil with a sweet, fruity smell and gently spicy flavor. The oil is extracted with a centrifuge, which Olave says helps preserve the essence of its distinctive olives.

Read More: https://www.tastingtable.com/621671/the-best-olive-oils-for-cooking/?utm_campaign=clip

There’s a lot to consider when deep-frying at home. French fries or samosas? Does the exhaust actually work? Where did you put that instant-read thermometer? And just how long will the apartment smell? But one question home cooks don’t need to obsess over: the best oil for frying. Once you’ve got that down, you can go to town thinking about all the other stuff.

So what is the best oil for frying?

The answer is simple: If you’re frying at home, you’ll probably want to use vegetable oil. While vegetable oil is a term that can be applied to any plant-based oil, what we’re talking about are the bottles that spell out “vegetable oil” on the label. Vegetable oil is usually a mix of different plant-derived oils—like corn oil, soybean oil, and sunflower oil—blended together for maximum cost-effectiveness. (If you have an allergen or sensitivity, you’ll want to carefully examine the label so that you know exactly what’s in that bottle.)

While vegetable oil is not what we would reach for to make salad dressing, mayonnaise, or toum, we love it for frying. Why? There are four main reasons:

It has a high smoke point

Before we get started, what even is a smoke point and why should you care? The smoke point is the temperature at which a fat will stop shimmering—a sign that it is hot and ready to be used—and start burning, creating smoke and leading to a situation that’s not so tasty and potentially dangerous.

You don’t need to memorize smoke points (that’s what Google is for), but when choosing what type of oil is ideal for what purpose, it can be helpful to divide up the large world of cooking oils and fats into three big buckets:

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Low- to no-heat oils are often flavorful and unrefined. These oils have low smoke points and should be reserved for sauces, dressings, and drizzles where their flavor and aroma can shine. In general, the less refined the oil, the lower its smoke point and the shorter its lifespan—they’ll eventually go rancid at room temperature.

Examples: toasted sesame oil, perilla oil, nut oils like hazelnut and walnut, flaxseed oil

Medium-heat oils and fats can handle brief periods of heat, like when you’re sautéing or doing a quick sear, and will impart their aroma to whatever you’re cooking. 

Examples: pork fat, vegetable shortening, unrefined avocado oil, extra-virgin olive oil, unrefined coconut oil

High-heat oils are often neutral-tasting and highly refined. Because they have such high smoke points, they can sustain high temperatures in applications like deep-frying, pan-frying, and stir-frying.

Examples: sunflower oil, safflower oil, corn oil, soybean oil, canola oil, peanut oil, rice bran oil, light or refined olive oil

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Vegetable oil, you’ve probably guessed, is a high heat oil, with a smoke point between 400° and 450°. In many recipes, from fried chicken to doughnuts, you’ll aim to deep-fry in oil that’s about 350°, which means that vegetable oil is not likely to get anywhere near smoking.

The Healthiest Oils for Deep Frying

Picnic Fried Chicken Recipe

Two words: fried chicken. Photograph By Emma Fishman, Food Styling By D'Mytrek Brown

It has a neutral flavor

While unrefined, low-heat oils offer a distinct aroma—think virgin coconut oil in a tender cake or a drizzle of walnut oil on top of roast salmon—when you’re frying, you’re most likely not looking to impart a fruity, grassy, or nutty flavor. Instead, you’re frying to cook the food through and, in the process, change its texture and color (crispy golden brown!). A neutral oil, one without any strong flavor of its own, allows the characteristics of whatever you’re frying to remain unadulterated with no distractions from the flavor of the food itself.

It’s cost-effective

There are definitely other neutral, high-heat oils that work well for frying—canola oil, sunflower oil, peanut oil, avocado oil, and rice bran oil, to name a few—but they tend to cost a whole lot more than generic vegetable oil. And because you need a large volume of oil to deep-fry—multiple cups rather than judicious glugs—this probably isn’t the time to spring for the fanciest stuff.

It can be reused

Because it has such a high smoke point, vegetable oil can be reused: After you fry, let it cool completely, then strain it through a sieve to get any bits out (those bits can impart an off flavor and lower the future smoke point), and decant it into a bottle (the same bottle it came in, perhaps!) for later use. (All that said, oil degrades with each use. Once it has an off aroma and/or a dark, murky color, don’t reuse it—it’s time to toss it in the trash for good.)

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Mmmmmmm...fried foods.

What is the worst oil to cook with at high temperatures?

If the best oil to cook with is resilient in nature, neutral in flavor, and cost-effective, the worst oil to cook with is highly aromatic, sensitive, and expensive. 

Any oil you’d use as a finishing flourish rather than a cooking medium—toasted sesame oil, flaxseed oil, toasted hazelnut oil—should be reserved for low- or no-heat applications. (We typically save extra-virgin olive oil, which we call for in lots of recipes, for medium-heat applications or briefer stints at high temps.) 

All of these expensive oils are most appreciated when their distinct qualities are on display—they’re simply not at their best when subjected to long periods of heat (and because they have low smoke points, cooking with them at high temperatures can also be dangerous). Save those for a good loaf of bread, a beautiful salad, a bowl of hot rice, or a steaming mug of soup, and leave the deep-frying to the vegetable oil.

Now, let’s fry some chicken:

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The Basically Fried Chicken Sandwich

Everything you want in a crispy chicken sandwich, with none of the fuss.

You can find fried foods on the menus from all kinds of establishments. Whether you own a burger place, an Italian restaurant, or you want to try frying a turkey as a holiday special, knowing what oil to use in your fryer and how to maintain it is key for producing high-quality fried foods. In this article, we will tell you how to select the best deep fryer oil, how often you should change it, how to filter fryer oil, and even how to dispose of your oil once it becomes unusable.

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Best Oil for Frying

Vegetable oil is the best oil for deep frying. Canola oil and peanut oil are other popular options.

man pouring oil into large pot

While vegetable oil, canola oil, and peanut oil are the most popular oils for deep frying, there are several other oil options you can choose:

Grapeseed Oil

Soybean Oil

Lard

Corn Oil

Cottonseed Oil

Healthiest Oil for Frying

The healthiest oil to fry with is olive oil. Another great option is avocado oil. These oils are high in monosaturated fats, which is considered to be a healthy fat in comparison to polyunsaturated fats.

Best Oil to Fry Chicken

Vegetable oil, canola oil, and peanut oil are the best oils to fry chicken. Their high smoke points and neutral tastes make them ideal for frying chicken.

Best Oil for French Fries

The best oil to fry french fries is a neutral-tasting oil, such as vegetable, canola, or peanut oil. These oils also have a high smoke point, which is ideal for making sure your oil doesn't burn too quickly.

Peanut Oil for Frying

Peanut oil is low in saturated fat and high in polyunsaturated and monounsaturated fats. As a result, it is a healthier alternative to other frying fats like shortening and lard. Although it is made from peanuts, not all peanut oil is considered an allergen. Highly refined peanut oil is safe for many people with peanut allergies, while cold-pressed, expelled, and extruded peanut oils are considered allergens.

John Lovick's famous Cajun Deep Fried Turkey (6 min!)

Vegetable Oil for Frying

Vegetable oil is an ideal oil for frying because it is a great all-purpose oil and can be used for deep-frying, pan-frying, or sauteeing. Vegetable oils are not all the same as some are made up of 100% soybean, while other vegetable oil blends are made of a mix of soybean, sunflower, corn, and more. Since vegetable oils contain different blends, each vegetable oil will have a different smoke point and can range from 400-450 degrees Fahrenheit.

Canola Oil for Frying

Canola oil is a lower-fat alternative to shortening and lard, and it is more affordable than many other cooking oils. Plus, it is easily accessible, making it a popular selection for kitchens everywhere.

Best Oil for Pan Frying

Olive oil is the best oil to use for pan-frying. Coconut oil, avocado oil, sesame oil, and butter are also great oils for pan-frying.

How to Choose the Best Oil for Deep Frying

If you’re unsure of what kind of oil to use in your deep fryer, there are two main factors to consider: smoke point and taste.

deep fried puri cooking in pan

Oil’s smoke point is the temperature at which the oil starts to break down while it is heated. At this temperature, the oil will start to smoke before it eventually catches fire with increased temperature. When oil begins to smoke, it starts to taste “off” and loses much of its nutritional value.

How Can Oil’s Taste Affect Food in a Deep Fryer?

Because deep frying requires your food to be submerged in oil for its entire cooking process, using oil with a strong taste can impact the flavor of the food you’re frying. For example, olive oil is often recognized for its distinctive taste that is desirable in dishes like pasta or as a dressing for salads. However, its robust flavor may not pair well with many traditional fried foods.

Why Vegetable Oil, Peanut Oil, and Canola Oil Are the Best for Deep Frying

Vegetable oil, peanut oil, and canola oil are ideal for use in deep fryers because of their high smoke points. With vegetable oil's smoke point ranging from 400-450 degrees Fahrenheit, peanut oil’s smoke point at 450 degrees Fahrenheit and canola oil’s at 400 degrees Fahrenheit, these three oils can remain stable throughout your frying process. Most frying occurs between the temperatures of 350 to 400 degrees Fahrenheit, so it’s imperative that you use oil with a smoke point of at least 400 degrees to avoid contaminating the taste of your food and putting yourself at risk of injury.

Vegetable, peanut, and canola oil’s neutral taste also make it an excellent candidate for deep frying.

How Often Should I Change the Oil in My Deep Fryer?

How long you can keep oil in your deep fryer depends on what you’ve been frying and how often, the quality of the oil, and how clean your fryer is. While there is no one-time limit that applies to all situations, it is simple to know when to change your deep fryer oil.

How Do I Know When to Change My Deep Fryer Oil?

close up of fryer with french fries

Change the oil in your deep fryer when:

It smokes at lower temperatures than usual

Darkens in color

Begins to smell off-putting

Becomes thickened and foamy at the surface

These are all signs that your oil is breaking down and is no longer usable. This being said, do not wait for all of these signs to change your oil. Any one of these changes can make your oil difficult or unsafe to work with, so it is best to keep your oil fresh.

Can I Leave Oil in My Deep Fryer?

While it is best to store oil outside of your fryer when it is not in use for long periods of time, you can leave oil in your deep fryer for short periods. That being said, it is important to first filter the oil to ensure that any food debris does not spoil while in the fryer. Additionally, you should always keep your fryer covered and cool when it is not in use because light and heat are two of the major factors in oil spoiling.

Ideally, you should store your oil in a cool, dark place. Storing filtered oil in an airtight container that does not let in light can help extend the life of your oil and save you money.

How to Clean and Filter Deep Fryer Oil

stacked fryer baskets in commercial kitchen

Before you can clean and filter your deep fryer oil, you must make sure that the oil is cool. Hot or warm oil could put you at risk for burns and could damage your filtering equipment. Once your oil is cool, use a skimmer to remove any floating food debris from the oil’s surface.

How to Filter a Small Batch of Deep Fryer Oil

Drape cheesecloth over a chinois. This will help to remove small bits of food debris.

Position your chinois over a funnel and storage container. Make sure that the container is large enough to catch all of the filtered oil.

Pour the oil slowly through the cheesecloth and chinois. Now your oil is clean and ready for re-use.

How to Filter a Large Batch of Deep Fryer Oil

If you have a larger batch of oil to filter, you may want to consider investing in a fryer oil filtration system. In many cases, these machines will remove the oil from your fryer, filter it, and then return the oil to the fryer. Manual fryer oil filtration machines save energy because they are powered by hand. Electric fryer oil filtration systems power the transfer and filtration process with electricity and are more efficient.

My simple & easy how-to fry Chicken for beginners!

How to Dispose of Deep Fryer Oil

To properly dispose of used cooking oil from your deep fryer, pour your oil into a sealable bag and put it in the trash. Always check your bags for rips or punctures before transferring the oil, because even a slow leak could create a mess in your trash bin or dumpster.

Alternatively, you can find disposal centers that recycle the cooking oil. Some areas have organizations that collect oil for recycling, and they may even pay you for your contributions. If this is not available in your area, you can look into oil collection services for restaurants. These organizations will come to your business and take away your oil for you.

Can You Pour Oil Down the Drain?

No. While it may be tempting to dump your cooking oil down the drain, disposing of your oil this way could be against your local ordinances. Never pour deep fryer oil down your drain, even with hot water. The fat particles in your oil may solidify and block your pipes, causing major problems with your plumbing system.

While deep fryers are great for cooking an array of popular concession stand foods, choosing the right oil and knowing how to maintain it can be tricky. If you have fryers in your commercial kitchen, you know the importance of keeping the oil fresh and clean, so your food can come out as well as possible. When your oil changes color, odor, or becomes foamy, be sure to filter it. If filtering no longer returns your oil to usable condition, put it in a sealed bag in the trash. Now that you know how to select, filter, and dispose of your deep fryer oil, you can confidently serve high-quality fried foods.

Canola oil is a good culinary oil because it has just 7% saturated fat and an abundance of Omega-6 fatty acids. However, there are various other aspects to consider when choosing an oil for deep-frying. So, can you use canola oil in a deep fryer?

Yes, you can use canola oil in a deep fryer because it has a high smoke point. Being a neutral-tasting and odorless oil, it doesn’t impart any flavor or fragrance to food. It’s also not too expensive. Since deep fryers use large amounts of oil, canola oil is a budget-friendly and practical choice.

Having said that, let’s take a deeper look at this now.

Why Is Canola Oil Suitable For Deep Fryers?

Canola oil is a vegetable oil that is extracted from crushed canola seeds. It’s a rich source of polyunsaturated fatty acids.

Scientific studies suggest that canola oil reduces disease-related factors and cholesterol. Hence, it’s a heart-healthy oil.

There are different varieties of canola oil, ranging from pure canola oil to refined canola oil. The properties of the oil will differ according to the extent of processing it undergoes.

Now, healthy cooking oils are not always suitable for deep frying. It is because deep-frying uses high temperatures.

Everyday cooking happens at temperatures below 300°F.  However, deep fryers operate at temperatures exceeding 350°F.  Only oils that remain stable at these high temperatures are suitable for deep fryers. If the oil breaks down and releases smoke at high heat, it’s unsuitable for deep frying.

Canola oil is a heat-stable oil. It can withstand high heat without disintegrating. So, canola oil is suitable for deep fryer use.

Here’s why you can use canola oil in your deep-fryer.

1. Canola oil has a high smoking point.

Deep fryers operate at temperatures between 350°F and 375°F. The oil you choose for this device should be stable at this temperature. If it disintegrates and you still use it for deep frying, the food will be unsafe to consume.

Most varieties of canola oil have a smoking point of 400°F.  This is above the temperature at which a deep fryer operates. So, the oil will not break down during deep frying.

2. Canola oil has a neutral taste and odor.

Deep fryers cook food by submerging the ingredients in oil. Since the oil engulfs the food, it can impart its flavor and odor to food.

Hence, oils with strong fragrances and flavors are not the best choice for deep fryers. When their flavors seep into the food, it can mask the natural flavor of the ingredients.

However, canola oil doesn’t have a strong taste or smell. Hence, it’s a good choice for deep fryers since it allows the flavors of the cooking ingredient to shine through.

3. Canola oil is affordable.

For a 3L deep fryer, you will need nearly 2.5L of oil to submerge the cooking ingredient. So, the cost of the oil can quickly add up if you do a lot of deep-frying.

Now, it can be a challenge to find an inexpensive oil that is stable at high temperatures. Fortunately, canola oil satisfies these conditions. Moreover, it’s one of the most inexpensive oils you can find. So it’s an ideal choice for deep frying.

Recommended Further Reading:

What Oil Is Best For Deep Fryers? + How To Choose Deep Fry Oils?

How Do Deep Fryers Work? (Types, Oils, And Proper Use)

Can A Deep Fryer Explode? (What Causes Explosion + How To Avoid It)

How Long Can You Use Canola Oil In A Deep Fryer?

It’s a common practice to reuse the same cooking oil in a deep fryer for cooking multiple times. However, the oil will degrade with continuous use. It will change color and affect the taste and flavor of the cooked item.

The best deep fryer recommended by a professional chef for home use

You can use canola oil eight to ten times before discarding it. However, it’s important to remove the oil after each use, strain it, and store it well until the subsequent use.

Depending on the items you fry, the oil can show visible signs of deterioration before eight or ten uses. Furthermore, when batter and breading drip into the oil, it can lower the smoking point of the oil.

For instance, you can use canola oil to cook potato chips and fried chicken in your deep fryer. The oil will turn color and smell stronger when you use it to cook chicken.

So in this case, you can use the oil only a few times than if you were using it to fry potato chips.

Regardless of the ingredient, it’s ideal to change the oil as soon as it changes color, starts smelling, or makes the food greasy.

I deep fried Burgers in CHEESE OIL and this happened!

Can You Use Pure Canola Oil In A Deep Fryer?

You can’t use pure canola oil in a deep fryer. Available data suggest that unrefined pure canola oil has a smoke point of 225°F. So while you can use it for cooking, it’s not the best choice for a deep fryer.

Meanwhile, expeller-pressed canola oil and refined canola oil have smoking points exceeding 375°F. Therefore, it’s better to use these varieties for deep frying.

The degree of refinement affects the stability of oils. The more refined an oil is, the higher is its smoke point. Hence, refined oils are more stable at higher temperatures than pure oil.

Most varieties of canola oil have a high smoking point. However, refined canola oil will be more stable than pure canola oil at high temperatures.

In its pure form, canola oil has low amounts of saturated fatty acids. It will also retain most of the nutrients in canola seeds since it is minimally processed. However, you can’t use it in a deep fryer because of its low smoke point.

Related Further Reading:

Do Deep Fryers Smoke? (Why + How To Stop Them)

Do Deep Fryers Smell? [Which Deep Fryers Don’t Smell?]

Can You Use Vegetable Oil In A Deep Fryer? [How Many Times?]

5 Things To Remember When Using Canola Oil In A Deep Fryer

Canola oil is a good choice for deep-frying. Nonetheless, you should keep certain factors in mind when using this oil for your deep fryer.

1. Choose refined canola oil over pure canola oil.

Pure canola oil is healthier than processed or refined canola oil. However, it also has a lower smoking point.

Since deep fryers work at temperatures above 350°F, pure canola oil isn’t a good choice for them.

Use refined canola oil instead since it’s stable at high temperatures and will not disintegrate during deep-frying.

2. Check the expiration date of the oil.

You can use most cooking oils for at least six months after opening the packaging. Nonetheless, always check the packaging to confirm the expiry date.

Avoid using canola oil that is past expiry in a deep fryer. Even if it doesn’t smell rancid, it can be unhealthy to consume.

3. Check for signs of deterioration and discard the oil.

You can reuse canola oil several times in a deep fryer. However, the oil will disintegrate with each consecutive use. The quality of the oil will also be affected by the ingredient you cook in it.

How to Deep Fry a Turkey | The Home Depot

It can be dangerous to consume food fried in the oil after it breaks down. Look for signs of discoloration or strong smells. If you notice either of them, it’s time to discard the oil.

Interesting Further Reading:

Can Food Processors Go In The Dishwasher? (Is It Safe?)

Can You Leave Oil In Your Deep Fryer? (When Should You Change?)

Can Food Processors Be Used As Blenders? (Are They Better?)

4. Store canola oil properly between uses.

Although you can get multiple uses out of canola oil in a deep fryer, you should take care to store it properly between uses.

Remove the oil from the deep fryer after it cools. Then strain it and remove any burnt food from it. Finally, store it in an airtight container away from moisture and heat to keep it in usable condition for much longer.

Deep-fried foods play a role in many traditional cuisines and are a staple of the fast food industry.

However, deep-fried foods can have a negative effect on health.

This will depend partly on how often you eat it, but also on the type of oil you use and how you use it.

This article reviews the healthiest oils for frying.

How does deep frying work?

Deep frying involves cooking food by submerging it in hot oil.

The ideal temperature is around 350–375°F (176–190°C).

Submerge a food in oil at this temperature causes its surface to cook almost instantly. As it cooks, it forms a type of seal that the oil cannot penetrate.

At the same time, the moisture inside the food turns into steam, cooking the food from the inside. The steam also helps keep the oil out of the food.

However, you have to have the right temperature:

too low and the oil will seep into the food, making it greasy

too high and it can dry out the food and oxidize the oil

SUMMARY

Deep frying involves submerging food in hot oil. At the right temperature, this will instantly cook the surface and trap the moisture inside the food.

Stability of cooking oils is key

Some oils can withstand higher temperatures than others.

A healthy oil for cooking will:

have a high smoke point

be stable, so they don’t react with oxygen when heated

Oils that contain higher levels of saturated fats tend to be more stable when heated.

Oils that are mostly saturated and monounsaturated are good for frying.

However, cooking oils that contain large amounts of polyunsaturated fats are less suitable for frying (1Trusted Source).

This is because polyunsaturated fats contain two or more double bonds in their chemical structure. These double bonds can react with oxygen and form harmful compounds when exposed to high heat.

Taste is also important. When deep frying, oils with a neutral flavor are usually preferable.

SUMMARY

Oils that consist mostly of saturated and monounsaturated fats are best for deep frying because they’re the most stable at high heat.

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Kitchen Tips- How can I Clean and Reuse Frying Oil?

Coconut oil is a healthy choice

Coconut oil may be a good choice.

Studies have shown that even after 8 hours of continuous deep frying at 365°F (180°C), its quality still remains acceptable (2Trusted Source).

Over 90% of the fatty acids in coconut oil are saturated, making it resistant to heat.

Experts don’t agree on the benefits and drawbacks of using saturated fats.

Mainstream organizations, such as the American Heart AssociationTrusted Source, recommend limiting intake of saturated fats to 5–6% of total calories. However, various studies have concluded that saturated fats may not increase the risk of heart disease (3Trusted Source, 4, 5Trusted Source).

When choosing coconut oil, bear in mind that some varieties can leave a flavor or smell that not everyone enjoys. It’s best to try a few brands until you find one that’s suitable.

SUMMARY

Coconut oil is high in saturated fats, which means it’s stable and doesn’t appear to change quality during deep frying. This may make coconut oil a good choice for frying.

Lard, tallow, ghee, and drippings

Animal fats, such as lard, tallow, ghee, and fat drippings, can be excellent choices for deep frying.

Benefits include:

the flavor and crispness they add to food

their ability to resist damage when fried

Most fatty acids in animal fats are saturated and monounsaturated. This makes them resistant to high heat.

Kitchen Tips- How can I Clean and Reuse Frying Oil?

However, the fatty acid content can vary, depending on the animal’s diet (6Trusted Source, 7, 8Trusted Source).

Grain-fed animals may have more polyunsaturated fatty acids in their fat stores than pasture-raised or grass-fed animals.

The best choice, therefore, comes from animals that have been allowed to roam and eat naturally.

You can:

buy ready-made lard or tallow from the store

save the drippings from meat to use at a later time

Butter is unsuitable for deep frying. It contains small amounts of carbs and protein that burn when heated. Clarified butter and ghee are better options.

SUMMARY

Animal fats consist mainly of saturated and monounsaturated fats, making them suitable for cooking at high temperatures.

Other good choices

There are several other good options.

Olive oil

Olive oil is one of the healthiest fats.

It’s resistant to heat because, like animal fats, it’s high in monounsaturated fatty acids. These have only one double bond, making them relatively stable.

In one study, researchers used olive oil in a deep fryer for over 24 hours before it oxidized excessively (9Trusted Source).

In theory, this makes it a great choice for deep frying.

However, the flavor and fragrance of olive oil may deteriorate when heated for a long time.

Avocado oil

Avocado oil has a similar composition to olive oil. It’s mainly monounsaturated with some saturated and polyunsaturated fats mixed in.

Refined avocado oil has a high smoke point of 520°F (270°C) and a slightly nutty taste.

Peanut oil

Peanut oil, also known as groundnut oil, has a high smoke point of about 446°F (230°C).

It’s popular for deep frying because it has a neutral taste (10Trusted Source).

However, it may not be as healthy as some other choices.

It contains around 32% polyunsaturated fats. This is a relatively high amount that makes it vulnerable to oxidative damage at high temperatures (11Trusted Source).

Palm oil

Palm oil consists mostly of saturated and monounsaturated fats, making it a great choice for deep frying.

The flavor can be neutral, particularly if you use the unrefined variety known as red palm oil.

However, some people have concerns about the sustainability of cultivating and harvesting palm oil.

SUMMARY

Olive oil and avocado oil are good choices for deep frying. Peanut and palm oils are less suitable, either for health or environmental reasons.

Options that are unsuitable

Some fats and oils aren’t suitable for deep frying.

They include vegetable oils that are high in polyunsaturated fatty acids, such as:

soybean oil

corn oil

canola oil (also called rapeseed oil)

cottonseed oil

safflower oil

rice bran oil

grapeseed oil

sunflower oil

sesame oil

Using these oils for deep frying can result in large amounts of oxidized fatty acids and harmful compounds (12).

SUMMARY

Vegetable oils that are high in polyunsaturated fatty acids are unsuitable for deep frying. They are less heat-resistant than oils or fats that are high in saturated or monounsaturated fatty acids.

Deep frying adds calories

Even if you use healthy oil, deep frying will add a lot of calories to food, so it’s best not to eat it too often.

Is Canola Oil Good Or Bad For Your Health? Healthy Cooking Oil or Not?

The extra calories typically come from coatings, including batter and flour, plus the oil that sticks to the food after cooking.

For example:

Deep-fried chicken wing: 159 calories and 11 grams of fat (13Trusted Source).

Roasted chicken wing: 99 calories and 7 grams of fat (14Trusted Source).

A high consumptions of deep-fried foods is linked to weight gain, especially in people with a family history of obesity (15Trusted Source).

To minimize the extra calories, be sure to cook the food:

at the right temperature

for no longer than necessary

The bottom line

Deep-fried food doesn’t have a reputation for being healthy. Eating too much of it cooked in the wrong oils can lead to health problems.

However, in moderation, deep frying with the right oils can make a tasty treat.

Here, you can find more information about which oils to use in cooking.

It's amazing how magical frying food is—it always seems to make what's on your plate taste even better. French fries, chicken wings, and onion rings are just some of the many beloved foods that get their signature flavor and texture from a pot of hot bubbling oil. But if you want to experience the joy (and the smell!) of freshly fried food, it's important to know: What is the best oil for frying? Certain oils are good for different tasks, after all. Read on for a closer look at the best oils for frying, then get ready to make recipes like Ree Drummond's famous chicken fried steak, plus fried goat cheese, fried chicken, and more.

You likely already have a couple of different types of oil in your kitchen cabinet right now, and you probably reach for them almost every day for different kinds of recipes. Not all oils are the same, so it's a good idea to keep a few kinds on hand: You'll want neutral oils, like canola and vegetable oil, for deep-frying, and more flavorful oils like olive oil or coconut oil, for sautéing and pan-frying. Take a look at the best oils for frying all your favorite foods!

Want more recipes, design ideas, and fun updates from Ree? Follow The Pioneer Woman Magazine on Facebook for all of that and more!

1

Vegetable Oil: Best All-Purpose Oil for Frying

best oil for frying vegetable oil

ANDRES RUFFO / EYEEMGETTY IMAGES

Think of vegetable oil as a multipurpose oil. It's great for all different methods of frying and all kinds of foods, like breaded chicken, fries, and more. It has a high smoke point (around 400˚F to 450˚F), which means it can withstand a high temperature before it starts to burn. Additionally, it has a pretty neutral flavor, which allows for the flavor of the food you're cooking to really shine through.

SHOP DEEP FRYERS

2

Peanut Oil: Best Oil for Deep-Frying

best oil for frying peanut oil

JAYK7GETTY IMAGES

Peanut oil is similar to vegetable oil in that it is great for a lot of different uses and has a high smoke point (around 450˚F). Peanut oil is a particularly popular choice for deep-frying. If you're making a deep-fried dish that calls for vegetable oil, like these Lemon-Pepper Shoestring Fries, and you're running low, peanut oil would be a great substitute.

SHOP KITCHEN SPIDERS

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Is CANOLA OIL BAD for you or is CANOLA OIL GOOD for you?

3

Corn Oil: Best All-Purpose Oil for Frying

best oil for frying corn oil

MIRA MAKKOENGETTY IMAGES

Corn oil is a kind of vegetable oil—and it has a high smoke point like most other vegetable oils (around 450˚F). It's good for deep-frying or shallow-frying in a skillet. Additionally, corn oil is a relatively neutral-flavored oil, so it doesn't impart flavor to dishes in the same way olive oil would.

SHOP SAUTE PANS

4

Olive Oil: Best Oil for Pan-Frying

best oil for frying olive oil

FCAFOTODIGITALGETTY IMAGES

Chances are you probably have a bottle of olive oil at home right now. Olive oil is a great go-to oil for most shallow-frying needs. It has a lower smoke point than some of the other oils (around 375˚F) so it's better suited for things like sautéing vegetables or pan-frying thin cuts of meat. Keep in mind that it's not neutral-tasting—it will add some flavor to your dishes.

SHOP OIL DISPENSER BOTTLES

5

Canola Oil: Best All-Purpose Oil for Frying

best oil for frying canola oil

ROBERTO MACHADO NOAGETTY IMAGES

Canola oil is an incredibly versatile neutral-flavored cooking oil. It's great for all different kinds of frying methods, but it is also a good choice for roasting vegetables or making dressing. At around 400˚F, the smoke point of canola oil is fine for deep-frying—a lot of deep-fried foods needs an oil temperature of around 325˚F to 375˚F.

SHOP DUTCH OVENS

6

Coconut Oil: Best Oil for Sautéing

best oil for frying coconut oil

JAYK7GETTY IMAGES

Coconut oil is a good option for sautéing vegetables and even light pan-frying. It's not ideal for deep-frying though: Coconut oil has a smoke point of around 350˚F to 400˚F. Keep in mind that refined coconut oil generally has a higher smoke point than unrefined coconut oil.

If you’re looking for a quick answer, then yes, you can deep fry with Canola Oil. It offers a high smoke point, a low amount of saturated fats, and a neutral taste, which is all great for deep frying. However, it’s still oil, and it has its drawbacks. Oil is generally considered bad for you when used in large doses. If you’re still curious, we’ll make sure to cover what canola oil is, the pros and cons, the health affects, and more.

Quick Navigation

What is Canola Oil?

Smoke Point of Canola Oil?

How to know when Canola Oil Goes Bad

Health Overview

Pros

Cons

Nutrient Info for Canola Oil

Taste of Canola Oil

Conclusion

What is Canola Oil?

Technically speaking, Canola Oil is a vegetable oil as its derived from a plant known as rapeseed. Canola Oil is one of the most popular and growing  oil types around the world. That’s in part because it has more uses than just cooking. It actually has a lot value in industry. Also, Over the past few decades, Canola Oil has been getting a rap sheet for being a healthier oil choice due to its low amounts of saturated food.

Smoke Point of Canola Oil?

The smoke point of Canola Oil is approximately 400°F. 

In case you’re unaware, the smoke point of an oil determines at what temperature an oil will start to break down and produce a bluish visible smoke. At this point, unhealthy chemicals can be released into the air, and the oil becomes unsafe to use. As dangerous as that may sound, most people are completely unaware of the smoke point of the oil that they use.

The reason 400°F is a great number to be at is because deep fryers won’t typically go above a max setting of 275°F, giving you a 25 degree variance. Even better is the fact that many foods are recommended to be fried below the 375° F max.

How to know when Canola Oil Goes Bad

Now that we’ve talked about Smoke Point, we should talk about knowing when to replace your oil, specifically Canola Oil. Just because you’re not reaching your smoke point, doesn’t mean that your Canola Oil is going to become unusable over time.

What is the best oil for deep frying?

Canola Oil is similar to most oils in the sense that you’re looking for three main things:

Color (Notice the color difference between your original oil and your current oil). Oil darkens when it becomes bad.

Time (Oil simply goes bad over time. Even if you don’t cook a lot, leaving oil out over time can easily spoil it. Oil should be kept in air-lock container to preserve its use. This simply something to keep in mind as you store your oil).

Smoke (We’ve mentioned how at the smoke point, your oil starts to smoke. Well after repeated uses, you could slowly start to lower your smoking point as the oil is continuously breaking down. If you feel your oil is starting to smoke, you should try and replace it.)

Smell (Canola oil is neutral-based which means it shouldn’t give off any particular smell. If you think your oil is starting to smell bitter, it could be a sign it’s time to replace your oil).

Health Overview

Health has become a bigger deal over the years, and it's always important to understand what you're putting into your body. Here's a list of the pros and cons of deep frying with Canola Oil before we get into the specifics.

Pros

Low in saturated fats

High in unsaturated fats

Sapines ad labore duius nunc

Cons

Not an ideal ratio of omega-6 to omega-3.

When we're talking about saturated and unsaturated fats, it's always important your consuming more unsaturated fats. So it's good to see the ratio of unsaturated fats to saturated fats is about 1:10 respectively. However, there is more to look at than simply the unsaturated vs saturated fats.

Another important factor in terms of healthiness is looking at the omega 6 to omega 3 ratio. When it comes to this ratio, we want to be as balanced as possible. Studies show that a balanced ratio will decrease inflammation in the body help reducing risk for major diseases including heart, diabetes, and cancer. Although, it's become increasingly more difficult to do this in our diets in the 21st century. Canola oil offers a 2:1 ratio of omega 6 to omega 3, which isn't horrible, but there are oil with a better balance in this retrospect.

Nutrient Info for Canola Oil

Deep Frying Canola Oil NutritionUSDA

Taste of Canola Oil

When it comes to deep frying, the taste of your oil can become a big factor. For example, if an oil gives off even a slight bitter taste, would you want to deep fry foods such as fries or chicken in it? Probably not. However, what if it gave off a nutty or sweet taste? Depending on what you’re making and your own personal preference, maybe you would like those tastes better. However, generally speaking it’s best to use an oil with as much neutral taste as possible. To put it simply, you should let your food bring out the taste.

Despite some confusions, cooking Canola Oil offers a neutral taste. It gets a bit confused because the process of making canola oil dressing is completely different, and the dressing definitely has its own set of flavors. 

Conclusion

Canola Oil has grown in popularity as the decades past by. This is in part because it’s generally considered as a healthier oil choice. It also offers a high smoke point of 400° F and a neutral taste. These are all important factors when deciding which oil to use when deep frying. Make sure to check out our best oil for deep frying guide if your still on the fence about which oils you should consider using.

Canola oil begins smoking at 400 degrees Fahrenheit, the highest setting on most deep friers. If your in a pinch, canola oil will do. But I highly recommend getting either sunflower, sesame, peanut, or Palm kernel oil... These oils do not smoke until 450 Degrees Fahrenheit, which means you can heat them up to temps above 400 degrees over and over again without any problems.

If your worried about safety, and grease fires, try not to use canola oil...

If your oil gets dirty, make some french fries, they will help to clean it right up!!

Nothing beats beef fat for deep fried potatoes. (In a different vein, there's no substitute for coconut oil-popped popcorn.) At home, I usually deep fry with peanut oil, which is undoubtedly too costly for mainstream commercial use and carries high profile allergy implications. I have used olive oil (not evo), and the results were delicious, but it's really too expensive even at home.

Beyond that, sunflower, corn, and even soybean can be okay. Note that I'm not addressing either health implications or GM plants. Canola seems fine when used cold in dressings and the like, but food deep fried in Canola never seems to taste all that good. Most restaurants using Canola seem to have switched from solid trans fat shortenings. Perhaps Canola needs some specific skills, different temperatures, and/or different timings. All I know is that it also hasn't worked well for me when I've tried it at home.

Canola was developed through conventional plant breeding from rapeseed" - Wikipedia. Canola is NOT a GM seed in of itself. Yes there are genetically modified types of canola and these are the disease- and drought-resistant variety along with higher oil content varieties. The disease resistant varieties used DNA from other plant DNA to achieve this. The high oil content varieties use DNA from Fish. There are therefore 3 "types" of canola, non-GM, GM and GMO. Yes the plant can be genetically modified and the oil not. Genetics have to do with the proteins, oil has absolutely no proteins (I have firsthand knowledge), therefore worrying about whether or not canola oil is from a GM or GMO species is actually irrelevant. If you were a cow fed with it, that may be a different story though (and then if you eat that cow possibly).

Yes. It's great for frying. It's a very neutral tasting oil which is great because it won't impart much flavour from the oil to the food. It's smoke and flash points are also not a worry and canola oil can be used within the temperature ranges for normal frying temperatures.

Being a neutral oil there is also no risk from allergies in canola oil. Nut oils obviously can't be ingested by people with nut allergies and frying in lard or animal fat also cuts out vegetarian usage.

Canola oil is also relatively cheap to produce compared to olive oil, mud oil and so on

This makes canola oil and some other veg old the ideal fat to use for frying.

I don't really like Canola for deep frying because it oxidizes and polymerizes too fast to use more than once or twice.

However it is a fairly cheap oil and since I only use a deepfryer occasionally I often use either Canola or Safflower oil.

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Polymerization is when unsaturated fats start to crosslink with oxygen bonds on the carbon double bonds. It turns the fats and oils into varnish and it leaves a coating on my deep fryer. It is hard to clean.

Saturated oils are more stable and less likely to polymerize. Saturated oils are usually solid at room temperature.

At the other extreme are unsaturated oils. They are often drying oils like linseed oil. The unsaturated oils polymerize easily even at low temperatures. Linseed oil and walnut oil are used naturally for artist's paints.

It is not all about the smoke point.

 Is canola oil good for high heat frying?

Beyond olive oil and vegetable oil, there are many cooking oils to choose from, especially with the rise in popularity of health-driven oils like coconut, ghee, and avocado. It can be difficult to decipher which ones are best to use for sautéing versus baking versus frying. Some oils are neutral and good for subbing into any recipe, some are healthier than others, and some are best reserved for drizzling over finished dishes. Here’s an easy guide to help you understand them all.

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16 Types of Cooking Oil and the Best Uses for Each

The 5 Healthiest Oils

What Are the Best Oils for High-Heat Cooking?

16 Types of Cooking Oil and the Best Uses for Each

Extra Virgin Olive Oil: Extra-virgin olive oil is the most common household cooking oils. Many people use it daily, sautéing with it and drizzling it over a variety of foods. As a cooking oil, it has a lower smoke point (325-375°F) and should be used when frying at low or medium-high temperatures. The olives in different finishing olive oils are pressed at different stages. Some oils made from still-green olives can be spicy and peppery whereas oils from more mature olives can be sweeter. Taste-test various olive oils and take notes on their flavor profiles. Best Uses: Sautéing, sauces, and salad dressings.

Light (also called “Pure”) Olive Oil: Light olive oil is lighter in taste and color than EVOO. It has a higher smoke point of 465-470°F, which makes it ideal for high-heat cooking. Best Uses: Sautéing, roasting.

Avocado Oil: Pressed from fresh avocado pulp, which is up to 25 percent fat, avocado oil has the highest smoke point of all plant-based cooking oils (510 to 520°F). It's over 50 percent monounsaturated fat, which makes avocado oil less prone to oxidation than polyunsaturated oils, but still liquid at room temperature (unlike saturated fats). Best Uses: Sautéing, frying, sauces, and salad dressings.

Grapeseed Oil: Neutral-flavored grapeseed oil is versatile with a medium-high smoke point (390°F). It is a by-product of winemaking and can be used in salad dressings, but also works for sautéing and baking. Best Uses: Sautéing, frying, and dressings.

Flaxseed Oil: Nutty tasting flaxseed oil, also known as flax oil or linseed oil, is made from flax seeds that have been ground and pressed to release their natural oil. Flaxseed oil should not be used for cooking, as it does not have a high smoke point (225ºF). It is best taken as a supplement or added to dips and dressings. Store it in the fridge. Best Uses: Finishing oil for dips, dressings, smoothies.

Coconut Oil: Coconut oil comes in both virgin and refined options and is solid at room temperature. Extra virgin will have a coconutty taste, while refined is more neutral. It has a low smoke point of 350°F, but works wonderfully for sautéing meats and vegetables and can be substituted for butter in baking. Best Uses: Thai and Indian food, frying, sautéing, and baking.

Peanut Oil: Peanut oil has a mild nutty flavor and high smoke point of 448-475°F, which makes it great for deep-frying and a range of other cooking methods. It's made from pressed steam-cooked peanuts and is widely used in Asian cuisine. Best Uses: Frying, roasting, and grilling

Ghee: Ghee is a class of clarified butter originating from India with a deep nutty flavor. It is made by melting butter, which separates into liquid fats and milk solids. Once separated, the milk solids are removed, which means that ghee has less lactose than butter. Traditionally, ghee has been used as a cooking oil in Ayurveda cuisine. Best Uses: Sautéing, roasting, and baking.

Sesame Oil: Sesame oil has a neutral flavor and high smoke point of 410°F. It’s a great all-purpose oil, but if you’re looking for big flavor use nutty toasted sesame oil. It works wonders drizzled over a stir-fry, in marinades, or salad dressings with ginger and soy sauce. Best Uses: Asian, Mediterranean, and Middle Eastern foods,

Safflower Oil: If you’re looking for a cooking oil that’s suitable for high heat, safflower oil may be the right choice for you. It has a higher smoke point (440-520°F) than many other oils and a mild flavor, making it an ideal choice for many recipes. Its high polyunsaturated fat content means that safflower oil remains a liquid even when refrigerated, making the virtually flavorless vegetable oil a good option for salad dressings and other cold preparations. High-oleic versions of safflower oil, which have more monounsaturated fats and a higher smoke point, are considered better for high-heat applications such as deep frying. Best Uses: Baking, frying, and dressing.

Hemp Seed Oil: Hemp seed oil has a nutty, rich flavor and dark green color. It's too sensitive to be heated, so instead use it as a finishing oil for soups and salads. If using it in a vinaigrette, combine it with a neutral oil. Store it in the fridge. Best Uses: Finishing oil, marinades and dressings.

Walnut Oil: This delicate nutty oil has a low smoke point, but is big on flavor. It’s a rich addition to soups and salads and should be used sparingly. Best Uses: Finishing oil, marinades, and dressings.

Almond Oil: Almond oil is often found in two different forms: refined and cold pressed. Full of monounsaturated fatty acids, almond oil may help elevate the levels of "good” cholesterol, or high-density lipoproteins. Enjoy its mild nutty flavor by using cold-pressed almond oil, but restrict it to cold dishes and drizzling over salads. Best Uses: Salad dressing or as finishing oil.

Palm Oil: Palm oil comes from palm trees native to Africa, where it has been consumed for thousands of years. It is semi-solid at room temperature (like coconut oil). It’s often used for sautéing or frying because it has a high smoke point of 450°F and holds up to high heat. Best Uses: Curries and other spicy dishes.

Sunflower Oil: Sunflower oil comes from pressed seeds of sunflower. It is commonly used in food as a frying oil. This oil is high in vitamin E; one tablespoon contains 28 percent of a person’s daily recommended intake of the nutrient. It has a high smoke point and neutral flavor, which means it won’t overwhelm a dish. Best Uses: Baking, frying, and salad dressing.

Corn Oil, Vegetable Oil, and Canola Oil: These oils are best suited for frying and deep frying. They have a smoke point of 400-450°F and have a neutral flavor. Healthwise these are high in fats without many nutrients, which makes avocado oil a pricier but healthier option. Best Uses: Frying

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The 5 Healthiest Oils

Extra Virgin Olive Oil: Extra virgin olive oil (EVOO) comes from olives and contains a large amount of monounsaturated fat and polyunsaturated fatty acids, which may be linked to better heart health. It also contains vitamins A, D, E, K, and beta-carotene. It's rich in polyphenols, a type of antioxidant. “Extra virgin" means it's an unrefined oil that isn’t treated with chemicals or heated.

Avocado Oil: Avocado oil is high in monounsaturated fat (aka oleic acid), which is considered more heart healthy than saturated fat due to its shape—zigzag rather than straight—while being slightly more stable than the polyunsaturated fats typically found in vegetable oils. It’s also a good source of omega-9 fatty acids, the anti-inflammatory antioxidant vitamin E, and lutein (which promotes vision), but you’ll get the most out of avocado oil if you consume it raw, in cold-pressed form, since fats tend to break down with cooking.

Grapeseed Oil: Grapeseed oil is a healthy cooking oil derived from grape seeds. Grapeseed oil is high in vitamin E and antioxidants. Studies have found consuming grapeseed oil improved insulin resistance in the body. Use cold-pressed or expeller-pressed oil for the best health benefits.

Flaxseed Oil: Flaxseed oil boasts the highest alpha-linolenic acid (ALA) omega-3 content of all oils, which is important for heart health. Use in recipes for dips and dressings or try drizzling a teaspoon into your morning smoothie to boost your nutrition.

Coconut Oil: Coconut oil is extracted from coconut flesh. You can buy unrefined extra-virgin coconut oil or refined coconut oil for a more neutral flavor. Health benefits include boosting your body's "good" HDL cholesterol and metabolism and protecting brain health. Coconut oil contains medium-chain fatty acids, which make it easier for us to digest than other types of oil.

What Are the Best Oils for High-Heat Cooking?

The best oils for standing up to high heat during frying are avocado, peanut, canola, sunflower, and sesame oil. These oils have a high smoke point (400°F and higher), which means they are better suited for cooking at higher temperatures.

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For sautéing, try avocado, canola, coconut, grapeseed, extra-virgin olive oil, sesame, and high oleic safflower and sunflower oils. Unrefined oils such as flaxseed oil, wheat germ oil, and walnut oil have a low smoke point and should not be heated. Learn more about high-heat cooking by consulting our oil smoke points chart here.

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How long can you use canola oil for deep frying?

How long does oil keep in the deep fryer?”

Oil loses a lot of its virtues if it is more than six months old. Most oils should be changed after eight to ten uses. You need to remove oil from the deep fryer after each use, strain it and store it correctly until the next time. A good tip: keep the filtered oil (food residue left in the oil will give it a bad taste) in a cool, dark place until the next use. To do this, pour the strained oil in a one-litre pop bottle that has been well washed and dried. Use a permanent marker to write on the bottle – indicate the date of the oil’s first use and add the date of each successive use.

What is best oil for deep frying?

Deep-fried foods are golden, crispy and delicious, but many home cooks (even experienced ones) often make the mistake of using the wrong cooking oil for deep-frying at home.

The result of that can be off-tasting or even burnt food, a smoky kitchen, and (depending what type of oil they bought) an empty pocketbook.

Unlike other applications, like baking, making a salad dressing, or even sautéeing—where you can often get away with using any oil you like—deep frying presents unique challenges.

Let's take a look at the factors that go into choosing an oil for deep frying, and what your best overall choice should be.

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Cooking Oil Smoke Points

The main issue is choosing an oil with an adequate smoke point. Cooking oils and fats react differently to heat, but in general, the hotter they get, the more they break down and eventually start to smoke.

That means that certain oils are better for deep-frying than others. The temperature at which a given oil will start to smoke is called its smoke point. A high smoke point means that an oil can be heated to a relatively high temperature before it starts to smoke.

If you cook with oil that's heated past its smoke point, it will impart a burnt flavor to your food. But also, heating your oil too far beyond its smoke point could possibly start a fire.1 Here's a list of cooking oils and their smoke points.

Deep-Frying Temperatures

But knowing the smoke points of various oils won't help you without also knowing the basic temperature at which most foods are deep fried, which happens to be 350 to 375 F. 

At these temperatures, your breaded or battered foods will turn crispy, and golden brown. This is due to a process called caramelization, which causes carbohydrates like starches and sugars to turn brown when heated to temperatures of around 320 F. 

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Therefore, a cooking oil for deep frying should have a smoke point of at least 375 F, although in reality, because smoke points do not remain constant of the life of an oil, you should stick to oils with smoke points of at least 400 F. This rules out most unrefined oils, like extra virgin olive oil (smoke point 375 F) or unrefined coconut oil (350 F), as well as vegetable shortening (360 F) or lard (370 F). The smoke point for whole butter, by the way, is about 250 F.

Add mushrooms to oil

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Refined Oils and Light Colored Oils

Another factor is the degree of refinement of a given oil. The more refined an oil, the higher the smoke point.

That's because refining removes the impurities that can cause the oil to smoke. A simple rule of thumb is that the lighter the color of the oil, the higher its smoke point.

Finally, it's important to note that any given oil's smoke point does not remain constant over time. The longer you expose an oil to heat, the lower its smoke point becomes.

Also, when you're deep-frying food, little bits of batter or breading will drop off into the oil, and these particles accelerate the oil's breakdown, lowering its smoke point even more. So in general, fresher oil will have a higher smoke point than oil you've been cooking with for a while.

Choosing Healthy Cooking Oils

The last factor you might consider is whether a given cooking oil is more or less healthy. The good news is that all cooking oils that are liquid at room temperature are pretty good for you.2 So your choices really come down to choosing ones that are healthy versus very healthy.

And the degree of healthiness comes down to its ratio of polyunsaturated fats, which are the so-called good fats which increase your HDL (the "good" cholesterol) and lower your LDL ("bad" cholesterol), as well as having a relatively low level of saturated fats, which are the so-called "bad fats."

The oils with the highest polyunsaturated fats are sunflower and safflower oil, both of which have smoke points in the range of 450 to 500 F for their refined versions.

The oil with the lowest level of saturated fat happens to be canola oil, whose smoke point of 425 to 475 F makes it an excellent choice for deep frying.

Cooking Oil Costs

Lastly, there is the issue of cost, since for deep-frying, you might be using anywhere from two cups to two quarts of oil at a time. And yes, you can reuse your oil, but that's still quite a lot of oil to buy as an up-front expense. 

Refined sunflower oils and safflower oils are good choices healthwise and also in terms of their smoke points, but they can cost $10 a quart or more. Avocado oil, with a smoke point of 570 F, is even more expensive. 

Canola Oil: The Best Oil for Deep-Frying

Canola oil, on the other hand, is widely available and can be had for $2 to $3 per quart. Its high smoke point and low level of saturated fat make it a compelling choice. And because it is neutral in flavor, it won't impart any additional flavors to your food. Which means that by any measure, whether it's smoke point, health or cost, canola oil is the best oil for deep-frying.

Deep fryers are a more or less ubiquitous part of the food industry landscape, used to cook everything from French fries to egg rolls to fried chicken. To ensure even, high-quality results, smart restaurant owners invest in only the best fryers, yet a more commonplace aspect of deep frying often gets overlook by many foodservice professionals: the oil.

The type of cooking oil you stock in your fryers will greatly affect the taste and quality of the resulting food items. If you would like to learn more about the different types of cooking oil available today, and the relative merits of each one, let's take a closer look at three main types of oil used in commercial deep fryers.

Canola Oil

Canola oil is derived from the rapeseed plant. This light-colored oil has a neutral flavor and is prized for its ability to let the flavor of the food itself shine through. Most canola oils produced for deep frying have been refined to increase their ability to resist degradation. This ability is measured in terms of the oil's smoke point.

Smoke point refers to the temperature at which a particular oil starts to break down and burn. Generally speaking, the higher the smoking point of an oil, the more stable it is. Once an oil has reached its smoking point, its flavor will grow drastically worse. Most canola oils have a smoking point of around 400 degrees Fahrenheit.

Most deep fryers operate at a temperature between 350- and 400-degrees Fahrenheit, making canola oil a highly stable choice. Furthermore, canola oil tends to be one of the most affordable oils on the market, making it a popular choice for restaurants that require large volumes of oil and frequent oil changes.

Peanut Oil

Peanut oil tends to be slightly more costly than canola oil, yet it has a smoking point of 450 degrees Fahrenheit — in other words, about 50 degrees higher than the smoking point of canola oil. This gives peanut oil an extra degree of stability, especially when used in fryers that regularly operate at temperatures closer to 400 degrees.

Unfortunately, peanut oil has a couple of unfair stigmas attached to it. First, many foodservice professionals mistakenly assume that peanut oil will cause foods to taste like peanuts. This simply isn't true. Peanut oil actually has a light neutral flavor not that different from canola oil, although some people say that it has a faint sweetish quality.

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Second, many restaurants avoid peanut oil for fear of triggering peanut allergies in customers. So long as you invest in highly refined peanut oil, however, you should not worry about this. Peanut allergies are triggered by a certain type of protein in peanuts. Cold-pressed, expelled, or extruded peanut oils will still contain this protein, yet the refinement process used to create deep frying peanut oil will remove this troublesome protein.

Blended Oil

Many deep-frying oils consist of strategic blends of different oil types. This allows manufacturers to maximize the benefits associated with particular types of oil. For instance, a 50/50 blend of peanut and soybean oil can achieve a similar smoke point to that of pure peanut oil. Meanwhile, the soybean oil helps to lower the cost of the oil, making it a more economical choice.

Another popular type of blended oil consists of canola and soybean oils. This blend can achieve smoke points as high as 450 degrees Fahrenheit. Moreover, a blend of soy and canola contributes to a lesser rate of flavor transfer between the food and the oil. Furthermore, this type of blend contains no trans fats, making it a more health-conscious choice.