Why it Works: The Right Oil for Frying
There has been much talk lately about health and flavor differences among oils, but oils also differ in frying behavior. As oil is exposed to the high heat of frying, it begins to break down. If heated to too high of a temperature, oil quickly begins to smoke and break down; this temperature is called its “smoke point.” Every time oil is heated, its smoke point is lowered. For example, a fresh pan of peanut oil may begin to smoke at 450°F, but after the oil is used two or three times, it may smoke at 375°F. Oil at its smoke point can be dangerous because it can catch fire. It may also give off-flavors to foods. Keep it safe by only using an oil a few times to deep fry. Also choose oils that have a high smoke point when fresh. The best oils for deep-frying are soybean (vegetable), corn, sunflower, peanut and canola.