Mixing Oils In A Deep Fryer: What You Should Know

Mixing oils in a deep fryer is a common practice, especially when you don't have enough of one kind of oil or if you want to maximise health benefits and flavour. However, it's important to note that not all oils should be mixed together. When mixing oils, the smoke point of each oil, which is the temperature at which the oil starts to smoke or catch fire, becomes crucial. The smoke point of the oil mixture will be the same as that of the oil with the lowest smoke point, so it's important to choose oils with smoke points higher than your desired frying temperature. Additionally, the flavour of the oils should be considered, as mixing oils with different flavour profiles may not yield desirable results. While some oils, like vegetable oil, are already a blend of various oils, others, like canola oil, have distinct characteristics. Before mixing oils, it's essential to understand their properties, including smoke points, flavours, and health benefits, to ensure a safe and pleasant frying experience.

Reasons to mix oils in a deep fryer

Mixing oils in a deep fryer is generally not recommended unless under the right circumstances, as it requires careful consideration of various factors, such as smoke points, flavour profiles, and health benefits. Here are some reasons why someone might consider mixing oils in a deep fryer:

Insufficient Oil Quantity:

The most common reason for mixing oils is not having enough of a single type of oil to fill the deep fryer. Instead of making a trip to the store, you can mix different oils to ensure you have enough for your cooking needs.

Cost Efficiency:

Some oils, like olive oil, can be expensive. Mixing them with more affordable oils, such as canola or vegetable oil, can help reduce costs without compromising flavour. This allows you to enjoy the taste and health benefits of pricier oils while stretching your budget further.

Health Benefits:

Different oils have varying amounts of saturated and unsaturated fats, omega-3, and omega-6 fatty acids. By mixing oils, you can potentially maximise the health benefits of your cooking oil. For example, mixing an oil high in omega-3 with an oil high in omega-6 can help maintain a preferred balance of these essential nutrients.

Flavour Enhancement:

While some oils have a neutral flavour, others, like coconut oil, can impart a unique taste to your food. Mixing oils can be an opportunity to experiment with flavour profiles and create new culinary experiences. However, it's important to remember that not all flavour combinations will work well together.

It's important to note that when mixing oils, the smoke point of the mixture will be determined by the oil with the lowest smoke point. Therefore, it's crucial to consider the smoke points of the individual oils and ensure your deep fryer's temperature stays below the lowest smoke point to avoid fires and the release of unhealthy chemicals.

Why mixing oils can be a bad idea

Mixing oils in a deep fryer may seem like a good idea, especially if you are running low on one type of oil, but there are several reasons why this may not be the best course of action. Firstly, not all oils are chemically compatible, and mixing them could result in unhealthy chemical combinations being released into your food. Unless you are an expert, it is difficult to know exactly how different oils will react together at high temperatures.

The smoke point of an oil is the temperature at which it starts to smoke and catch fire. This is an important consideration when deep frying, as the oil needs to be hot enough to cook the food effectively. Different oils have different smoke points, and when mixing oils, it is crucial to consider the smoke point of each oil and use the lowest smoke point as your maximum temperature. If you go above this temperature, you risk not only setting the oil on fire but also releasing unhealthy chemicals and affecting the taste of your food.

The taste of the oil is another important factor. Some oils have a neutral taste, which is ideal for deep frying as it does not affect the flavour of the food. Other oils, such as coconut oil, can have a slightly sweet or bitter taste. Mixing oils with different flavour profiles may result in an unpleasant or undesirable taste in your food.

In addition, while there may be potential health benefits to mixing certain oils, such as increasing the omega-3 and omega-6 content, it is important to remember that deep frying is not the healthiest cooking method in the first place. Therefore, the potential benefits of mixing oils may be outweighed by the negative health impacts of consuming fried foods.

Finally, while it is possible to mix certain oils, such as peanut and vegetable oil, or olive and canola oil, in a deep fryer, it is always important to consider the specific properties of the oils you are using. Mixing oils with very different smoke points or flavour profiles can lead to undesirable results. Therefore, it is generally recommended to use a single type of oil that is suitable for deep frying, rather than mixing multiple oils, to avoid potential issues with taste, smoke points, and chemical compatibility.

Smoke points and mixing oils

When mixing oils while deep frying, the most important thing to consider is each oil's smoke point. The smoke point of an oil is the temperature at which it starts to smoke or catch fire. Since deep fryers have a maximum heating temperature of 375° F, it is recommended to use oils with a smoke point of at least 400° F.

When mixing two oils, the oil with the lowest smoke point should be used as the starting point for determining the temperature. For example, if one oil has a smoke point of 350° F and the other has a smoke point of 400° F, the ideal temperature for frying should be kept below 350° F. If the temperature exceeds the smoke point of either oil, the food may take on an unpleasant taste, and unhealthy chemical combinations may be released.

Some popular oils used for deep frying include vegetable oil, canola oil, sunflower oil, corn oil, safflower oil, peanut oil, and olive oil. It is generally safe to mix oils that are commonly used together, such as different vegetable oils. However, it is important to consider the chemical compatibility, end taste, and smoke points of the oils before mixing.

While mixing oils can offer some health benefits by combining different amounts of saturated and unsaturated fats, as well as omega-3 and omega-6 fatty acids, it is important to have a good understanding of the properties of each oil before attempting to mix them.

Health benefits of mixing oils

Mixing oils can have several health benefits. Firstly, each oil has different amounts of saturated and unsaturated fats, as well as varying levels of omega-3 and omega-6 fatty acids. By blending oils, you can aim to balance these levels, which is generally considered beneficial for health. For example, mixing an oil with a high amount of omega-3 with an oil that has a high omega-6 content can create a preferred 1:1 ratio of these essential fatty acids.

Additionally, different oils have distinct combinations of chemicals and nutrients. Blending oils can provide a wider range of these vital substances, which can offer various health benefits. For instance, a blend of olive oil and rice bran oil combines the monounsaturated fats and vitamins A and K found in olive oil with the natural antioxidants in rice bran oil, which help to fight free radicals that pose a cancer risk.

Furthermore, some oils, like olive oil, are rich in heart-healthy omega-3 fatty acids and can add flavour to your food. Mixing olive oil with another oil, such as canola oil, can be a cost-effective way to include these health benefits without compromising on taste.

However, it is important to note that not all oils should be mixed. When blending oils, considerations such as chemical compatibility, end taste, and smoke points must be taken into account to ensure the desired results and avoid any potential hazards.

Which oils are safe to mix?

While mixing oils is not always recommended, some oils are commonly mixed and considered safe. Vegetable oil, for example, is usually a blend of several oils, including canola, sunflower, corn, and safflower oils. Therefore, it is generally safe to mix different vegetable oils.

Canola oil, which is derived from rapeseed or a canola plant, can also be mixed with vegetable oil. Both oils have a smoke point of around 400°F (204°C), making them suitable for deep frying, which requires temperatures of at least 375°F (190°C).

Another safe combination is olive oil and canola oil. Light olive oil has a high smoke point of 410°F (210°C), which is suitable for deep frying. Mixing it with canola oil can be a cost-effective option without compromising flavour.

Peanut oil and vegetable oil can also be mixed. Peanut oil is known to be better for deep frying, but it is more expensive. Therefore, mixing it with vegetable oil can be a good alternative. However, it is important to note that the mixture will burn at the temperature of the oil with the lower smoke point.

Frequently asked questions