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Which oil is best for frying?
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Are you looking for an oil for frying, but not sure which one is best for high temperatures? We'll tell you what's important!
These oils are suitable for frying
There are many different oils on the market that have different properties. When it comes to frying oil, it is important that it is heat-resistant and that it has the highest possible percentage saturated or monounsaturated fatty acids having.
The reason for this lies in the so-called smoke point: it indicates the temperature at which smoke develops in the pan when the oil is heated. As soon as the oil or frying fat starts to smoke, the toxic substance acrolein is released. To prevent this process, you should use frying oil, which has a very high smoke point (over 200 ° C).
Overview: You can use these frying oils for frying
temperature | Oil / fat |
high smoke point (over 200 ° C) | Argan oil, Avocado oil, Clarified butter, peanut oil, High oleic oil, coconut oil, palm oil, refined rapeseed oil, refined olive oil, sesame oil, Soybean oil, Sunflower oil, Grapeseed oil |
medium temperature (160 – 200 ° C) | Butter, native olive oil |
no heat | Safflower oil, Pumpkin seed oil, Linseed oil, Walnut oil |
Fatty acids in oils
Oils are made up of different fatty acids: the saturated and the unsaturated. Saturated fatty acids are mainly found in animal foods, such as butter, but also in coconut or palm oil. They are less healthy, but show a high degree of heat stability.
Unsaturated fatty acids are divided into monounsaturated and polyunsaturated fatty acids on:
- Monounsaturated fatty acids are mainly found in olive or rapeseed oil, for example.
- Polyunsaturated fatty acids are to a large extent contained in sunflower or soybean oil.
A high percentage of polyunsaturated fatty acids means that the oil is healthier, but less suitable for fryingbecause the fatty acids split at low temperatures. Frying oils with monounsaturated fatty acids have the highest smoke point.
Cold-pressed or refined oil for frying?
Cold-pressed (i.e. native) oils are usually not highly heatable and should therefore be better used for salads or dressings. Refined cooking oil, on the other hand, is made heat-resistant: while the smoke point of virgin olive oil is a maximum of 180 ° C, refined olive oil can be heated to more than 220 ° C.
High oleic oil for frying
High oleic frying oil consists of special sunflower, rape or thistle varieties that contain more oleic acid and are therefore very heat-resistant. High oleic oils are produced more gently and are therefore considered a healthier alternative to refined oils. They can withstand temperatures of up to 210 ° C.
You will find many more cooking tips with us, for example we will explain how the cooking techniques sautéing, blanching and alloying work.