Before you look at our list of the best oil for deep frying, it is important to note a few points you should keep in mind: There are many health claims and pieces of research to back them up about oils for frying.
Our advice is, be very wary of these claims and make sure you are not simply choosing an oil because it has been said that it provides benefits that are usually too-good-too-be-true. Buying a great deal of oil is not only more convenient but is also the cheaper option.
Deep-frying requires large quantities of oil and this can be very expensive. It can get very annoying to lug a couple of gallons onto the kitchen counter every time you want to deep-fry something.
It is very important that if you opt for coconut oil, you should only choose a refined option. It is usually surprising to buyers that avocado oil has a very high smoke point, which is around 500 °F.
It should be noted that, unlike with coconut oil, it has a slight taste that can affect the overall flavor of the food being deep-fried. There is a lot of culinary myths surrounding olive oil and one of the most common is that it cannot be used for frying.
It is often claimed that the health benefits start to break down as soon as it is heated, but this is simply not true. This has a smoke point of 400 °F and will leave your food with a rich olive flavor.
A light oil that only comes with a mild flavor, this is a great choice for an all-round frying option. The fact that it is canola oil, first and foremost, means that it is healthier to cook with.
The taste is always light and never leaves the food greasy or dripping after it has been used to fry or bake. This is obviously a better option health wise when compared with butter or olive oil.
The high smoke point means that it is ideal for frying and while occasionally having more flavorful oil is good for cooking, sometimes you just want the pure taste of the food. Now Foods offers a great 100% grape seed oil that can be used for a lot more than you would think.
The versatility and the cost of this oil make it a good investment right off the bat. Whether you are soothing your skin or fry some chicken, in either case you will be cooking with a light and high-quality oil.
Obviously, the lightness of the taste and the smoke point are the main reasons to use this oil for frying but the low price and the size of the bottle doesn’t hurt. It should be noted that olive oil is not always the best to cook and fry with but this one has remedied the low smoking point and the issues of burning the flavors into the food to deliver a higher quality product.
This is the best oil for deep frying because it adds a bit of flavor and has a high smoke point. It is lighter and has a much milder taste while also being great for frying and cooking at higher temps.
The substitutions are also good for baking too as this oil lets you cook your cakes and cookies without any greasy or oily flavors added. The reason there are so many types of oils is because they can be extracted from a wide range of seeds, nuts, legumes, plant fruits and grains.
E.g. sunflower seeds, walnuts, soybeans, olives and grains like rice can all be used to produce vegetable oils. Importantly, each oil can vary in the type and ratio of different fats that they contain.
These processing techniques result in a less-processed oil which is higher in antioxidants with most of the flavor and color retained. These steps reduce the flavor, odor and color of the original oil and also partially remove some antioxidants.
All oils will deteriorate over time with exposure to light, heat and air. The good news is there are lots of ways you can prevent and minimize damage to your oil 2.
Where possible choose oil in a dark glass bottle or tin and store it away from direct light. Olive, canola and rice bran oils are all good choices.
If you do need to deep-fry, corn and sunflower oils are unstable at high temperatures. The best sources of heart-healthy poly- and mono-unsaturated fats are from whole foods that are close to how they are found in nature like nuts, seeds, avocado, olives and oily fish.
When vegetable oils are used sparingly, they can be included as part of a heart-healthy diet alongside plenty of vegetables, fruit, nuts, seeds, legumes and whole grains. We recommend choosing the right oil for your budget and taking good care of it to prevent damage.
O’Brien R. Edible Fats and Oils Processing and Applications. In: Handbook of Food Science, Technology, and Engineering, Volume Four.
Lily Henderson, Nerd National Nutrition Advisor I am passionate about improving the health of all Kiwis from young through to old. I have enjoyed working in nutrition in the UK, Australia and New Zealand.
Choosing to fry oil that is better for customers’ health is now also important. The high saturated fat in hot chips sold in independent fast food outlets reflects the high use of tallow-based frying mediums.
It was generally accepted that oil prices influence operator purchasing. Although not legally required, the level of product information on frying mediums from major suppliers, in many instances, is excellent.
We use a Deep Fryer often here at My Veto Kitchen for a variety of our low car recipes. Everyone here has a Home Deep Fryer that is suitable for small families.
Below are some tips Chef gave us for choosing the best oil for deep frying. Do not use fats that solidify when cool in deep fryers with submersible elements.
Gas powered commercial deep fryers are generally fine if you’re unsure check your product manual. Tallow is rendered beef fat and it is perfect for CHF diets.
Beside the proven benefits of saturated fats in low-carb diets, food fried in tallow just tastes great. Tallow is high in CLA (omega-3’s) which has been proven to reduce incidences of heart disease and protects against cancer.
People on low-carb, high-fat diets usually see a marked improvement in bad cholesterol and triglyceride levels or at least no change at all). All the above-stated facts are what tips Tallow slightly in front of Lard as the best oil for deep frying in our mind.
That low polyunsaturated and near 1:1 ratio of Monounsaturated and Saturated fats makes it great for CHF cooking. After tallow, we consider lard the next best oil for deep frying and shallow frying.
The smoke point is why we rank it just behind tallow as the best oil for deep frying. We’ve found that due to its higher smoke point that we get a slightly crispier result from Tallow and that it seals the food quicker.
In saying that, I would use hydrogenated lard over vegetable and seed oils every day of the week, so don’t panic. Hydrogenated lard most often contains less than 4grams of trans fat per 100g, when used for deep frying you consume hardly any of that.
But its nutrition profile isn’t a good as tallow or lard for deep frying food. When cooking at the very high heat Peanut oil is capable of, very little of that Omega-6 is transferred to the food being fried.
We certainly wouldn’t use peanut oil in a frying pan at lower temperatures or over a salad, but it is the best oil for deep frying and a cost-effective “alternative” to animal fats. We leave coconut oil away from deep frying and keep it as an ingredient in things like fat bombs or shallow frying, along with butter.
Your Deep Fryer should look like this on the inside, with no element visible for cooking with fats such as lard, tallow or coconut oil. But we’ve used this simpler more versatile option that we like as well, as it can be used for other cooking applications such as steaming and heating.
You will also want to avoid oils dominant in “processed” polyunsaturated fats and high ratios of Omega-6 fatty acids. The ideal ratio is 1:1 the average western population is about 16:1 which has many health consequences.
Peanut oil teeters but is fine for deep frying as you consume very little of the bad stuff when cooked at high temps. Effect of a high saturated fat and no-starch diet on serum lipid subfractions in patients with documented atherosclerotic cardiovascular disease.