When it comes to selecting the best oil for frying, stability at high temperatures is crucial. According to Decker, oils that are stable and high in a fat called oleic acid are the most recommended picks.
Based on this criterion, Decker specifically recommends using peanut or canola oil for frying.
Why Peanut or Canola Oil?
The primary reason cited for recommending peanut and canola oil is their high stability, attributed to their elevated levels of oleic acid. Oleic acid is a monounsaturated fat that is more resistant to breaking down when heated compared to polyunsaturated fats, making these oils suitable for the high temperatures required for frying.
Other Oils Used for Deep Frying
While peanut and canola oils are recommended for their stability, the reference also notes that other oils are frequently used for deep frying. These include:
- Safflower oil
- Soybean oil (often labeled as vegetable oil)
These refined oils are commonly used in deep frying, but the recommendation for stability leans towards those rich in oleic acid like peanut and canola.
Choosing the Right Frying Oil
Selecting the best oil for frying depends on achieving a golden, crispy result without the oil breaking down and producing off-flavors or harmful compounds. Considering factors like smoke point and fatty acid composition is important.
Here's a simple breakdown based on the information provided:
| Oil Type | Key Feature (according to reference) | Suitability for Frying |
|---|---|---|
| Peanut Oil | High in Oleic Acid, Stable | Recommended (per Decker) |
| Canola Oil | High in Oleic Acid, Stable | Recommended (per Decker) |
| Safflower Oil | Often used for deep frying | Mentioned as commonly used |
| Soybean/Vegetable Oil | Often used for deep frying | Mentioned as commonly used |
By opting for oils recommended for their stability, such as peanut or canola oil, you can ensure better results when frying.
