Peanut Oil for frying

[debbie in seattle]

Do you use peanut oil to fry in? Very, very rarely do I fry anything but was reading a recipe and it discussed frying oil and it mentioned peanut oil. What do you use?

 

[Falcon]

I use regular corn oil but have splurged and used peanut oil on occasion even tho it's a little pricey.

 

[Aunt Bea]

I don't deep fry often but when I do I use the least expensive canola oil I can find.

If I fried often and saved the oil I think peanut oil would be a good choice because it can stand higher temperatures and be used several times.

For pan frying I use bacon fat or a combination of butter and canola oil.

 

[SeaBreeze]

I use either extra virgin olive oil, light olive oil or coconut oil. For some things I just use butter.

Know the Smoke Point for Macadamia, Walnut, Coconut and Olive Oil

by Fleur Hupston, citizen journalist




(NaturalNews) Selecting which cooking oil to use can be confusing, especially as there is such a variety available in grocery stores these days. Knowing what oil to use for a cooking project such as baking or frying and trying to use the best oil for health can add to the confusion. Understanding at what temperature various oils start to smoke and degenerate can help to make decisions easier.

Oils and Smoke Point

When oil is heated to a high temperature, it reaches smoke point. The bluish smoke that can then be seen means the oil is close to burning and is the temperature at which fats and oils begin to break down. Nutrition and flavor degradation occur at these temperatures. The chemical composition of the oil changes, sometimes with effects that are harmful to health. A low smoke point means the oil should not be cooked with at all, or only slightly. A high smoke point oil should be used for cooking at higher temperatures, for example pan frying.

Macadamia Nut Oil

This is an excellent frying oil due to its high heat capacity. Macadamia nut oil has a smoke point of 413 degrees F (210 C). It contains up to 85% monounsaturated fats and has a shelf life of around 2 years. It is good for stir fries, searing, baking or deep frying.

Olive Oil

The smoke point for olive oil varies considerably and is based on the quality of the oils and the way in which the oil has been extracted. Pomace, extra virgin, virgin and extra light oils all have different qualities, but all are high in monounsaturated fat, making them heart healthy. Olive oil has a relatively high smoke point (the more refined it is, the higher the smoke point). Extra virgin oil breaks down at a lower temperature and is, therefore, best kept for uncooked uses.

Extra Virgin Olive Oil - 320 degrees F (160 C)
Virgin Olive Oil - 420 degrees F ( 216 C)
Pomace - 460 degrees F (238 C)
Extra Light - 468 degrees F (242 C)

Coconut Oil

Coconut oil is extracted from fresh coconuts and tolerates a fairly high temperature, making it safe to use as a cooking oil. Smoke point is 350 degrees F (177 C). It is good to use in confections and as shortening. Use good quality, virgin coconut oil.

Walnut Oil

Unrefined walnut oil has a smoke point of 320 degrees F (160 C). It is, therefore, easily damaged when heated to a high temperature. Walnut oil is best used in small amounts, for salads and salad dressings. It has a rich nutty flavor.

Quote:

http://www.naturalnews.com/029202_ol...oke_point.html

 

[Carla]

I rarely fry but when I do, I use the spray and a reduced amount of vegetable oil (less than tbsp).

 

[Mrs. Robinson]

I have only ever used peanut oil for fondue. It has a higher smoke point. But the last couple of times we fondued,we used canola oil and it worked fine. I made homemade egg rolls today and it called for frying them in peanut oil but I decided to just bake them instead and they were great!

 

[Redd]

Depends on what I am frying. I use canola unless it is an Italian style recipe then I will use olive oil. But for something like carmelized onions I always use unsalted butter.

 

[Myquest55]

I have several small bottles of different oils - sesame or peanut oil I use in the wok. I think the taste adds to the stir-fry but also takes the higher heat better than olive oil. Canola works too. I imagine it is personal taste.