Fat For Frying: Which Oils Are Suitable and What You Should Consider

Fat for frying: suitable and unsuitable oils

If you’re using oil and it starts to smoke, you’ve definitely made the wrong choice. If heated too much, acrolein, which is toxic to humans, is formed. Read which oils you can use without hesitation and which not.

• Untreated, cold-pressed oils are unsuitable for frying. You should only use these oils to refine cold dishes such as salads. They form acrolein even at low temperatures.
• Peanut oil, soybean oil, sesame, and coconut oil are suitable for frying. You can use them up to temperatures of 230 degrees Celsius.
• Even if you bought heat-resistant fats for frying, make sure they don’t smoke and get too hot.
• Use clarified butter or rapeseed oil for frying at temperatures of up to 205 degrees Celsius.
• Alternatively, you can skip fat or oil and use some water to sear food without fat.