Food Snark
high smoking point oils

High Smoking Point Oils are best for frying

July 1, 2010 by · Leave a Comment 

High smoking point oils are best for deep frying needs. This is because they can absorb a lot of heat before they start to smoke and burn. The following are some types of those oils that you can use.

1. Peanut oil – Extracted by pressing the peanut and the kernel, this oil quite healthy for consumption. This is because it does not contain any type of fats that can affect the heart negatively. Store this oil in the refrigerator and bring back to room temperature before use.

2. Canola oil – Made out of rape seed, this oil contains very little saturated fat. It is also considered to be friendly to the heart. It is also low in flavor so it will not affect the taste of the fried food too much.

3. Safflower oil – Safflowers are found in colors of red, orange and yellow. Around five blooms are found on a branch usually and are rather spiny. Each flower contains around 25 seeds. The process of crushing these seeds and extracting the oil can produce two types of oil – monounsaturated and polyunsaturated. The former is used for deep frying and the latter is used in cold salads. The former is also high in oleic acids and low in saturated fat, which means it is quite healthy.

4. Sunflower oil – This oil is also extracted from the seeds of the flower. It is also high in oleic acid, low in fat and contains vitamin E. It is known to bring down cholesterol levels and does not affect the heart negatively. It also has a long shelf life.

5. Corn oil – Extracted from corn seeds, it is versatile as it can be used for deep frying as well as in salads. It is also very low in taste and in price.