Deep Pan Frying: Why It's Better For Oil Conservation

Deep frying is a cooking method that requires a lot of oil. Deep frying in a pan is possible, but it is important to choose a pan that is deep enough to prevent spillovers and splattering. The pan should be filled with oil no more than halfway full. This ensures that there is enough space for the food to be completely submerged in the oil, promoting even cooking.

It is also crucial to choose an oil with a high smoke point, such as peanut, soybean, or sunflower oil, to prevent the oil from burning. Additionally, removing excess moisture from the food before frying and ensuring the oil is at the optimal temperature for the specific food being cooked will help prevent the food from absorbing too much oil.

Deep frying can be dangerous, so it is important to never leave the cooking unattended and to keep a lid or fire extinguisher nearby in case of a grease fire.

Choose a deep pot, but fill it no more than half full

When deep-frying, it is important to use a deep pot, but one that is not filled more than halfway with oil. This is because deep-frying requires a lot of oil, but also because of safety concerns.

Firstly, a deep pot allows for the food to be completely submerged in the oil. This is important for even cooking. If the pot is not deep enough, the food will not be covered by the oil, and so will not cook evenly.

Secondly, a deep pot helps to contain splattering. When deep-frying, oil can splatter, causing mess and potential harm. A deep pot with walls that rise at least 10 cm / 4 inches above the oil will prevent spillovers and help to contain the splattering.

Thirdly, a pot filled no more than halfway with oil is safer. Oil can be dangerous, and it is important to minimise the risk of accidents. If a pot is filled too high with oil, it may overflow, causing spillages and increasing the risk of fire. It is also more difficult to control the temperature of a pot that is filled too high with oil, and oil begins to burn at 400°F (200°C) and catches fire at 500°F (260°C). Therefore, it is important to use a deep pot, but to fill it no more than halfway full. This will ensure enough oil for deep-frying, while also helping to keep the cooking process safe and contained.

Use a thermometer to check the oil temperature

Using a thermometer to check the temperature of your oil is a great way to ensure you're frying at the right temperature. The recommended oil temperature for frying is between 360°F and 375°F (182°C to 190°C).

• Use a thermometer that can withstand high temperatures. Some kitchen thermometers are designed for lower temperatures or for measuring the surface temperature of food, so make sure your thermometer can handle the heat of the oil. A meat thermometer with a high-temperature gauge (up to 500˚ F or 260˚ C) or a candy thermometer is a good option.
• Allow the oil to preheat before taking the temperature. The oil needs to be hot enough for frying, so give it some time to heat up before checking the temperature.
• Hold the thermometer upright in the centre of the pan. This will give you the most accurate reading.
• Leave the thermometer in the oil for about 30 seconds to get an accurate reading. If you're using a glass thermometer, you may need to leave it in for about three minutes.
• Check the manual that came with your thermometer. Different thermometers may have slightly different instructions, so it's always a good idea to refer to the manufacturer's instructions.
• Consistently check the temperature of the oil. This is especially important when deep-frying, as you want to make sure the oil stays within the ideal temperature range.
• Use a thermometer to check the accuracy of your stove's temperature settings. By using a thermometer to monitor the oil temperature, you can also see if your stove's temperature controls are accurate. This can help you adjust your cooking techniques accordingly.

Clean your pan before frying

Deep-frying is a popular cooking technique, but it's important to take safety precautions and use the right equipment. Before frying, it is essential to clean your pan thoroughly to prevent food from sticking and ensure even cooking. Here are some detailed instructions on how to clean your pan before frying:

Non-Stick Frying Pans

Non-stick frying pans are convenient as food rarely sticks to them. To clean them, place a paper towel in the pan while it is still warm to absorb any residual grease. Once the pan has cooled, rinse it with warm water and gently clean the surface with dish soap and the soft side of a sponge. Avoid using abrasive tools like steel wool, as they can easily damage the non-stick coating. If you encounter burnt-on residue, refer to specific guides for removing it without damaging the pan.

Stainless Steel Pans

For stainless steel pans, start by rinsing them with warm, soapy water. To remove burnt-on residue, soak the pan in hot water before scrubbing with a stainless steel cleaner or a similar product. If you don't have a specialised cleaner, a paste made from baking soda and water can help remove stuck-on food. Avoid using abrasive cleaning tools not suitable for stainless steel, such as steel wool, as they can scratch the surface.

Carbon Steel Frying Pans

Carbon steel pans are unique as they combine the benefits of cast iron and stainless steel. To clean them, start by blotting any excess grease with a paper towel. If there are stubborn food remnants, add a small amount of water, bring it to a boil, and scrape the surface with a spatula. Dry the pan completely and reseason it with a thin coat of neutral oil. For more stubborn messes, you can use coarse salt to scour the pan while it is still warm. Rinse the pan with hot water after discarding the salt, ensuring it is thoroughly dried to prevent rusting, and then reseason.

Enameled Cast Iron Skillets

Enameled cast iron skillets are easier to clean than their unfinished counterparts because they have a smooth, enameled surface. After cooking, let the pan cool down (avoid sudden temperature changes), then rinse and scrub off any food residue with dish soap and the abrasive side of a sponge. For more challenging stuck-on food, try soaking the skillet in warm water and using a ceramic cleaner.

General Tips

Always follow the cleaning instructions provided by the manufacturer for your specific cookware. Avoid putting your pans in the dishwasher, as this can damage them. Additionally, ensure your pans are completely dry before storing them to prevent rusting, especially for carbon steel and cast iron cookware.

Use a neutral-flavoured oil

When deep-frying, it is important to use a neutral-flavoured oil with a high smoke point. This is because neutral oils have a very mild flavour and won't impact the taste of the final product. They also have a relatively high smoke point, somewhere between 420 to 450 degrees F (216 to 230 degrees C), which is essential for deep-frying.

• Avocado oil: Avocado oil is considered one of the healthiest cooking oils due to its high monounsaturated fat content and favourable omega-3 to omega-6 fatty acid ratio. It has a high smoke point of 500℉ and a mild buttery flavour. However, it is also one of the most expensive cooking oils.
• Untoasted sesame oil: This oil is made from raw, pressed sesame seeds and has a neutral flavour. It is ideal for pan-frying and recipes that require a small amount of oil. However, it is on the expensive side.
• Rice bran oil: Extracted from the outer layer of rice grains, rice bran oil has a mild taste and a high smoke point, usually around 450°F (232°C). It is rich in vitamin E and contains a balanced amount of monounsaturated and polyunsaturated fats.
• Canola oil: Canola oil is widely used due to its neutral taste, versatility, and economical price. It has a smoke point of about 400℉ (204°C), making it suitable for various cooking methods.
• Safflower oil: Safflower oil has a high smoke point, typically ranging from 440°F to 450°F (227°C to 232°C), making it ideal for deep-frying and high-heat cooking. Its neutral taste and light texture allow the flavours of your ingredients to shine.
• Sunflower oil: Sunflower oil has a smoke point that can reach up to 440°F (227°C) and has a light flavour profile and a golden colour. It is relatively low in saturated fat, making it a healthier option for everyday cooking.
• Vegetable oil: Vegetable oil is a blend of different nut and seed oils, such as soybean oil, cottonseed oil, and corn oil. It has a neutral flavour and a high smoke point, making it popular for deep-frying and baking. It is also cheaper compared to other types of oil.
• Refined olive oil: Refined olive oil has been processed to neutralize its flavour and has a higher smoke point of 465–470°, making it suitable for high-heat cooking. It can be distinguished from extra virgin olive oil by its lighter colour.
• Grapeseed oil: Grapeseed oil offers a neutral flavour and a high smoke point, typically ranging from 390°F to 420°F (199°C to 215°C). Its light, clean taste makes it a good choice for dishes where you want the natural flavours to shine.
• Peanut oil: Peanut oil is commonly used in Chinese, Southeast, and South Asian cooking for deep-frying. It has a high smoke point and can be used for recipes that require high-smoked point oil.

Use enough oil to submerge the food

When deep-frying, it is important to use enough oil to submerge the food completely. This ensures even cooking and helps to create a seal that prevents the oil from penetrating the food, resulting in greasy food. The ideal temperature for deep-frying is between 350-375°F (176-190°C). At this temperature, the surface of the food cooks almost instantly, and the moisture inside turns into steam, cooking the food from the inside out.

Using a deep pot, fill it no more than half full of oil. The walls of the pot should be at least 10 cm/4 inches above the oil level to prevent spillovers and splattering. This also makes cleanup easier.

Some key points to remember:

• Pat food dry with paper towels before frying to prevent oil splatter.
• Use long tongs, a slotted deep-fry spoon, or a frying basket to insert and remove food gently.
• Do not use water, flour, or sugar to put out a grease fire.
• Blot deep-fried food with paper towels to absorb excess oil and reduce greasiness.

Deep-frying in a sufficient amount of oil at the right temperature will help create delicious, crispy food with a golden seal.

Frequently asked questions