6 Best Oils to Cook With When You're Frying

6 Best Oils to Cook With When You’re Frying

Frying may conjure up unpleasant images of flaming pans, dangerously splattering oil, and screaming fire alarms in some people’s minds. However, this does not have to be the case. Choosing the proper cooking oil is essential for preventing kitchen disasters and producing the crispiest fried surfaces possible in the kitchen.

However, how can one determine which oil is the best? There are several factors to consider, ranging from the smoke point of a product to the specifics of what you’re preparing. Don’t worry if you don’t know what you’re doing; we’ve got all the information you need right here.

What factors should I take into consideration while selecting an oil to cook with?

Smoke Point

If you’re acquainted with the process of frying, this is most likely a term you’ve come across. Xie, a senior food producer at Delish, said that the smoke point of an oil is the temperature at which oil begins to burn in its whole. A burned or rancid taste may result from heating the oil over its smoke point, which may occur when the oil is heated above its smoke point.


Some oils, such as peanut and olive oil, will flavor anything you’re cooking, while others will not. Other oils, such as canola and vegetable oil, are regarded as neutral in nature. According to Xie, “it all relies on whether or not you like and desire that taste.” Finally, it comes down to a matter of personal preference: Consider if it makes sense to include that taste in the meal you’re cooking or whether it is unnecessary.


“When I deep-fried, I use the cheapest oils available,” Xie said. “Eventually, food debris will begin to fall into the oil. Even if you can reuse it once, you’re more than likely going to throw it away after two or three usages, at the very most.” To put it another way, if you’re going to be using a lot of oil, stay with the less expensive brands.

What are the finest cooking oils to use for frying?

Canola Oil is a kind of vegetable oil that comes from the canola plant.

  • 400 degrees Fahrenheit is the smoke point.
  • Deep-frying or pan-frying are the best options.
  • The price point that is lower

Generally speaking, canola oil is an excellent all-purpose oil. It’s inexpensive, simple to get, and has a neutral taste. It’s excellent for deep-frying just about any food, and it’s also excellent for pan-frying potatoes.

Vegetable Oil

  • Temperature range for smoking: 400 to 450 degrees
  • Deep-frying or pan-frying are the best options.
  • A price point that is lower

Vegetable oil is made up of a variety of various oils combined together. In most cases, a mixture of maize, soybean, canola, and/or sunflower oil is used. The smoke point of vegetables may vary, so check the package to be sure, but it often begins at 400 degrees Fahrenheit and rises to 450 degrees Fahrenheit. Because of its neutral taste and inexpensive cost, it is suitable for use in a variety of culinary applications.

Avocado Oil

  • 520 degrees Fahrenheit is the smoke point.
  • Best for deep-frying or pan-frying at a moderate price

Refined avocado oil has the highest smoke point of all of the oils on our list, making it ideal for deep-frying. You may use it to cook shrimp or other shellfish since it has a somewhat sweet, avocado-like taste that goes well with most dishes you create. It’s more expensive than vegetable and canola oils, so you may want to reserve it for special occasions when you really want that taste.

Peanut Oil

  • 450 degrees is the smoke point.
  • Deep-frying or pan-frying are the best options.
  • The price point that is lower

This is the oil that Xie likes to use while deep frying food. “I really like the little sweet nuttiness that comes through,” she stated of the flavor. “It gives your dish an almost crispier flavor, and this is true not just in terms of texture. Anyone can make food crisp if they cook it properly, but I prefer the taste of crisped food over fried food.” It’s inexpensive and, as Xie suggested, it will provide a subtle peanut taste to the dish. Fun fact: Peanut oil is what makes Five Guys fries so addictive; it is the frying oil of choice for the fast-food restaurant.

Sunflower Oil

  • 450 degrees is the smoke point.
  • Best for deep-frying or pan-frying at a moderate price

Sunflower oil, like peanut oil, imparts a little nutty taste to anything you cook with it; nonetheless, it is just this characteristic that makes it so ideal for pan-frying deny or Ukrainian potato pancakes, since Ukraine is one of the world’s largest suppliers of the oil. It may be used for deep-frying as well, although it is more expensive than canola or vegetable oil. It’s worth it to spend a little more money on taste when you’re making something special, like a handmade potato chip.

Extra Virgin Olive Oil

  • 325 to 375 degrees Fahrenheit is the smoke point.
  • The best option for pan frying is at a higher price range.

Are you frying up some breaded chicken cutlets or frying up some eggplant for an eggplant Parmesan recipe? You just want to obtain some great crispy skin on a piece of fish, nothing complicated. Opt for extra virgin olive oil. Because you don’t need to use much oil while pan-frying, the increased price of the oil isn’t a deal-breaker. High-quality olive oils will have a lovely green taste that will appeal to many people. Simply put, it should not be used for deep frying since it is far more prone than the other oils on this list to start smoking.


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