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Old 12-07-2009, 11:02 AM   #1
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Best/healthiest oil for frying?

I am going to get a Fry Daddy soon and was wondering what is the best/healthiest oil to fry with? I'm pretty sure it's peanut oil but wanted to know what the general consensus was among the boards. TIA
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Old 12-07-2009, 11:43 AM   #2
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Peanut oil can reach higher temps without breaking down making it very versatile. Olive oil can impart some flavor to the food which is my only objection. Vegetable and canola tends to not hold up as well, perhaps I'm frying too how?

Nutritionally, OO gets my nod but I like Peanut oil's stability.
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Old 12-07-2009, 11:49 AM   #3
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I thought olive oil was not good for frying at high temps?
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Old 12-07-2009, 11:53 AM   #4
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I don't deep fry, but my family is going to make a fried turkey for Christmas and we are using peanut oil. I use clarified butter and animal fat to saute. I would vote lard for deep frying.

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Old 12-07-2009, 11:54 AM   #5
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Best/Healthiest will elicit a variety of opinions.
I never go higher than 450*. Usually lower.
I use half light olive oil / half canola.

If I were ever to deep fry I would use peanut oil.


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Old 12-07-2009, 11:56 AM   #6
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I'd go with peanut oil. It costs more, but worth it.
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Old 12-07-2009, 02:14 PM   #7
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I agree with Peanut oil.
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Old 12-07-2009, 02:26 PM   #8
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I use peanut oil, coconut oil, or organic lard to deep fry.
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Old 12-07-2009, 02:48 PM   #9
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Quote:
Originally Posted by MsWoods View Post
I am going to get a Fry Daddy soon and was wondering what is the best/healthiest oil to fry with? I'm pretty sure it's peanut oil but wanted to know what the general consensus was among the boards. TIA
Hi MsW…
How high you gonna fry?

I've fried stuff in peanut oil, vegetable oil, and Olive oil, all without burning it.

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Old 12-07-2009, 05:33 PM   #10
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Peanut oil is a good fry oil with a high smoke point. However grapeseed oil and rice bran oil have higher smoke points, with rice bran being the highest. Right now I'm using grapeseed oil. I've always had difficulty with olive oil smoking at high temperatures. I mostly use it to saute.
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Old 12-07-2009, 06:28 PM   #11
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Alisa is correct. RBO has a smoke point of 490
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Old 12-07-2009, 06:33 PM   #12
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Canola oil here.
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Old 12-07-2009, 06:49 PM   #13
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Canola oil here.
My understanding is that Canola is fragile and will break down and become rancid at high heat. Many here won't use canola period. There is an article out called The Great Con-ola. I'll try to find it. Here it is. It's by Sally Fallon on Weston Prices website: http://www.westonaprice.org/knowyourfats/conola.html

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Old 12-07-2009, 06:52 PM   #14
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Saturated fat doesn't become rancid at high heat, so lard, coconut oil or clarified butter/ghee.
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Old 12-07-2009, 06:56 PM   #15
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I would never fry canola oil. It amazes me that the canola oil industry bestows the benefits of the omega 3 fatty acids in canola and then encourage one to use high temps. Omega 3's are fragile and should never be heated to high temperatures.

Coconut oil does not have a high enough smoke point to deep fry with.
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Old 12-07-2009, 10:44 PM   #16
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Where does one go to find lard? I looked for it last year around the holidays and none of the grocery stores here carried it.
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Old 12-08-2009, 12:56 AM   #17
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I don't fry much (I do more deep sauteeing in butter or animal fat) but maybe rice bran oil would be better for frying, because the smoke point is high like 490 degrees, so it is less likely to breakdown.
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Old 12-08-2009, 04:00 AM   #18
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Quote:
Originally Posted by Mirrorball View Post
Saturated fat doesn't become rancid at high heat, so lard, coconut oil or clarified butter/ghee.
Ghee is clarified butter? You can buy it in jars at the local grocery in the international aisle....I never knew what it was!
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Old 12-08-2009, 05:18 AM   #19
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MsWoods I have a fry daddy and I us vegetable oil in it. When you buy it it will tell you the oils that they recommend. Hope it helps. Also buy a metal stainer because you can reuse the oil and depending on what you fry, you'll get little bits of foods in there.
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Old 12-08-2009, 06:20 AM   #20
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Where does one go to find lard? I looked for it last year around the holidays and none of the grocery stores here carried it.
My local WM carries it. There with the Crisco or with the Mexican food. If you have a store with a large Hispanic population, you will easily be able to find it.
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Old 12-08-2009, 06:34 AM   #21
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I don't fry much (I do more deep sauteeing in butter or animal fat) but maybe rice bran oil would be better for frying, because the smoke point is high like 490 degrees, so it is less likely to breakdown.
That would be a good one and I think you can buy it on-line cheaply. I know you are getting a lot of info but oil choice is a huge deal for your health. You asked about the "healthiest" so really here are some don'ts:

Vegetable oil of any kind (don't use for ANY reason)
Olive oil (add after cooking as it is healthy but fragile)
Crisco (solid hydrogenation in a can)
Any and all margarine (only use butter)


Good Oils (my list that I use, I'm sure there are more):

Macadamia nut oil (love it but very expensive and a nutty flavor )
Safflower oil (heat stable to 490)
Rice bran oil (tasteless which is good)
Spectrum Organics solid palm oil
Butter
Coconut oil

I have only been able to compile this list with the help of those on this board as I knew NOTHING a year ago. It's complex but Fawn is very well read on the subject and I trust her opinion.
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Old 12-08-2009, 08:20 AM   #22
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Fawn, I use the expeller pressed organic coconut oil from Tropical Traditions for frying - is that not a good choice? I don't use VCO because I'd read about it not having a high enough smoke point but I thought the EPCO was OK? Kinda like the difference between EVOO and extra-light olive oil?
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Old 12-08-2009, 12:08 PM   #23
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MsWoods, what are you frying? I want to fry shrimp dipped in egg and crushed pork rinds. Sounds good!
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Old 12-08-2009, 12:39 PM   #24
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I want to fry chicken wings
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Old 12-08-2009, 01:46 PM   #25
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I want to fry chicken wings
OMG...that sounds SO good right now.
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Old 12-08-2009, 02:19 PM   #26
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I oven fry wings, they turn out great! 425 hot oven till done no oil needed. If your adding a sauce after cooking leave them in till dry and overdone looking then toss in sauce. I wish I had wings in the freezer!

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Old 12-08-2009, 02:33 PM   #27
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I ended up buying lard and 2 packs of chicken wings. Man those are expensive! I'll be making them later. Thanks everyone.
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Old 12-08-2009, 03:04 PM   #28
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Quote:
Originally Posted by Charski View Post
Fawn, I use the expeller pressed organic coconut oil from Tropical Traditions for frying - is that not a good choice? I don't use VCO because I'd read about it not having a high enough smoke point but I thought the EPCO was OK? Kinda like the difference between EVOO and extra-light olive oil?
Same here. I use Louana (sp?) coconut oil for frying. It is very stable and the food tastes delicious.
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Old 12-08-2009, 04:04 PM   #29
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You're right Char! Refined does have a higher smoke point. I just prefer the EVCO personally.

Be careful with the conventional lard folks, it is partially hydrogenated. Not good at all. Mary Enig states these fats float around the body for 2 years causing porblems.
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Old 12-08-2009, 05:44 PM   #30
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Thats why I was asking Fawn, I wanted to get the healthiest oil for frying. I wish I wouldn't have got the lard. It smells so bad. I will probably dump this out after this batch of wings and get some peanut oil.
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