Which Oil Is Best For Frying?

Which oil can be used for frying depends on the recipe. Because every oil may only be heated up to a certain temperature before the taste changes negatively and unhealthy substances develop in the further course. So which oil is the best choice for frying, cooking, and deep-frying?

Which fat to use for frying?

Everyone should ask themselves which oil is recommended for frying. Vegetable fats are preferable to animal fats when cooking. Among other things, they contain many polyunsaturated fatty acids – omega-3 and omega-6. They belong to the so-called essential nutrients that the body urgently needs and cannot produce itself. High-quality vegetable oils, therefore, have positive effects on health. Among other things, they can reduce the risk of cardiovascular disease.

In addition, butter and margarine have too high a water content for frying at high temperatures. You could use clarified butter that can withstand temperatures of up to 170 degrees Celsius. However, vegetable oils are significantly more valuable for health.

Which oil is best for frying?

Which oil can be used for frying depends on the temperature that is likely to be reached. When frying, for example, it is usually up to 180 degrees Celsius and when frying in a pan it can be over 200 degrees. However, depending on the exact composition, vegetable oils have a so-called smoke point. This is the temperature at which fat begins to smoke, smell burnt, and decompose.

The composition of the oil in turn depends on the basic product, such as soybeans or olives, and the production method – cold-pressed oils contain more valuable ingredients. However, they are not as heat-resistant as conventionally manufactured ones.

Which oil for frying and which for frying?

Steam, boil, or fry
Canola oil is a good choice because it can handle temperatures up to around 140 degrees Celsius. In addition, it does not have an intense taste of its own. It is easy to decide which rapeseed oil is best for frying. Cold-pressed canola oil can be used over medium-high heat. If it gets hotter, it should be refined rapeseed oil.

The same goes for sunflower oil. In conventional production, it can also withstand quite high temperatures. However, olive oil is best suited for frying. The cold-pressed version is particularly healthy and can easily be used to steam vegetables, for example. It can be used up to about 180 degrees.

Frying with soybean and peanut oil
When frying, the heat must be maintained for a longer period. Refined soybean oil and refined peanut oil tolerate this well. Refined olive oil can also be used. However, there are differences in taste between the three oils.

Searing or high heat in the wok
For particularly high temperatures, there are so-called “high oleic” frying oils. This is oil from plants in which the oleic acid content has been increased through breeding. In combination with special manufacturing processes, the smoke point rises to around 210 degrees Celsius. High oleic is available, for example, as sunflower, rapeseed, or safflower oil.

Incidentally, coconut oil, palm oil, and palm kernel oil also tolerate high temperatures. However, cultivation, production, and transport give them a poor environmental record. In addition, they are usually processed to such an extent (refining) that they cannot compete with local vegetable oils in terms of health.

Leave a Comment

Your email address will not be published.

Scroll to Top