Frying without oil wouldn’t be frying now would it? It makes sense then to get to know the cooking medium better in order to understand what oils make good choices for frying food and which ones to leave in the pantry.
Break Down Lane
For a good frying experience the oil needs to be able to withstand an internal temperature of at least 375 degrees. Not all oils or fats can withstand that kind of temperature with out breaking down. An oil’s break down temperature is known as its smoke point so we want to pick a frying oil with a smoke point beyond 375 degrees. That rules out some favorites like butter (clarified butter is another story), regular olive oil, lard, vegetable shortening and most unrefined oils. And while extra-virgin olive oil (EVO) could be used, you probably don’t want to impart its taste to the food during frying.
That leaves canola, corn, peanut, sunflower, and safflower oils as good candidates. Most vegetable oils are really soy bean oil which also has a high smoke point – but you’ll need to read the label to be sure. Peanut oil, with a smoke point of 450 degrees, is a good frying oil choice if you can get it in quantity. Most grocery stores don’t sell it in large containers like say corn, canola, or vegetable oils.
Strain and Reclaim
It’s important to know that despite the oil not reaching its smoke point during a frying session (hopefully), it will break down somewhat when it’s used. If you’re considering straining the cool, used oil back into a container for use in another frying session, it’ll only last a few more times before it becomes worn out. The higher the smoke point of the oil the longer it’ll take to completely break down. About 2 more uses is all I tend to get out of fry oil reuse.
So, with a vessel for frying, a trusty temperature gauge and now the frying oil of our choice, we’re almost ready to crank the heat.
