Deep Fat Fryers: Which Oil To Choose?

Deep fat fryers require heating oil to high temperatures, so it's important to choose an oil with a high smoke point that can withstand these heat levels without breaking down or oxidising. Oils with high levels of monounsaturated fats, such as canola, peanut, and sunflower oil, are more heat stable and better suited for deep frying. Avocado oil is another option with a high smoke point. However, some oils, such as vegetable oils, should be avoided as they are high in polyunsaturated fats and can contain toxic trans fats.

Oils with a high smoke point

Peanut and canola oils are particularly good choices for deep fat frying as they have high levels of monounsaturated fats, which makes them more heat stable. Avocado oil is also a good choice as it has a particularly high smoke point and has seen a surge in popularity in recent years.

Oils with high heat stability

Deep frying requires heating the oil to high temperatures, so it is crucial to choose an oil that can withstand these heat levels without breaking down or oxidising. Oils with high levels of monounsaturated fats, such as canola or peanut oil, are more heat stable and better suited for deep frying. Canola oil is also lower in saturated fats and higher in monounsaturated fats, making it a healthier option.

Avocado oil is another oil with a particularly high smoke point, making it a great choice for your deep fat fryer.

Other oils with high smoke points include olive, corn, grape seed, safflower, and sunflower oil. Each kind of oil has a unique taste and nutrient makeup, but all are safe to use for deep frying.

Oils with a healthier fat profile

Some oils are healthier than others, and some are better suited to deep fat frying. Oils with high levels of monounsaturated fats are more heat stable and better for deep frying. These include canola oil and peanut oil. Canola oil is also lower in saturated fats and higher in monounsaturated fats, as is sunflower oil. Avocado oil is another good choice, as it has a particularly high smoke point.

Smoke point refers to the temperature at which the oil begins to break down and can have a foul odour or taste. Oils with a high smoke point are recommended for deep frying.

Each kind of oil has a unique taste and nutrient makeup, but all are safe to use for deep frying. It's important to note that oils should be fresh before use, and if you notice that your oil is smoking at a lower temperature than normal, becomes darker in colour, or starts to smell rancid, it's time to replace it.

Some oils to avoid using in your deep fat fryer are those with a low smoke point, such as extra virgin olive oil, which has a smoke point of around 320°F (160°C). Butter, which has a smoke point of 250-300°F (121-149°C), should also be avoided, as it will burn quickly and produce harmful compounds.

Oils to avoid

Vegetable oils are best avoided in deep fat fryers. They are extracted from seeds, which means they have to go through processing methods that render them unhealthy for consumption. Vegetable oils are high in polyunsaturated fats and can contain up to 4% toxic trans fats.

Oils with low levels of monounsaturated fats are also not recommended, as they are less heat stable and more likely to break down or oxidise when heated to high temperatures.

It's important to note that all oils have a "smoke point" at a specific temperature. When an oil reaches its smoke point, it begins to break down and can develop a foul odour or taste. If you notice your oil smoking at a lower temperature than normal, becoming darker in colour, or starting to smell rancid, it's no longer healthy to use.

Oils with a unique taste

When it comes to choosing an oil for your deep fat fryer, it's important to consider the unique taste that each oil can impart on your food. While all oils are safe to use for deep frying, some have more distinct flavours than others.

One option is olive oil, which has a fruity and slightly bitter taste that can enhance the flavour of your fried foods. Peanut oil is another option with a distinct nutty flavour. If you're looking for a more neutral-tasting oil, canola oil is a good choice as it has a mild flavour that won't overpower your food.

For those who want a more unique taste, avocado oil offers a fresh and slightly grassy flavour. This oil has gained popularity in recent years and is a great choice for deep frying due to its high smoke point. Sunflower oil is another option with a mild, nutty flavour that can add a subtle taste to your fried dishes.

Frequently asked questions