Your Burning Questions

What's the Best Oil for Frying?

By • October 12, 2013 • 50 Comments

20 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.

Today: We bring you a heated debate on the best frying oil.

How to Choose the Best Frying Oil, from Food52

Frying is a delicate task. When you finally find the courage to plunge your food into hot oil, you only get one shot, and have to watch it like a hawk. We want to equip ourselves with the best frying medium to ensure food comes out as delicately crunchy and not as blackened crisps. That being said -- there is a significant amount of debate over which frying oil is the best: grapeseed, peanut, or canola. And what about the usual suspects of good ol' olive oil or butter?

The main characteristic an oil must possess to achieve a successful fry is a high smoke point -- bear in mind the more you use a frying oil the lower the smoking point becomes. We've talked about deep frying without fear, and conducted an pretty exhaustive review of oils, but one night this week fhb was in a bind and needed help choosing the best oil to fry cutlets.

The community responded in a grease-filled oil-off:

  • Common consensus landed on peanut oil due to its neutral taste and high smoking point.
  • Pierino voted for grapeseed and canola -- not without a challenge by ChefOno, who noted that grapeseed oil possesses potentially unhealthy omega-6 fatty acids, and that canola oil stinks like an old fish when heated (Ew!).
  • Kristen W. threw a curveball and suggested rice bran oil.
  • For those of you still overwhelmed by the oil debate, Greenstuff contributed a helpful oil comparison chart with more oils than you ever knew existed. 

What is your preferred frying oil? Tell us in the comments! 

In case you were wondering, fhb reported back, and peanut oil was the clear winner (even after testing against butter).

Photo by James Ransom

Jump to Comments (50)

Tags: hotline, your burning questions, best question, frying, oil

Comments (50)


5 days ago Lilliana

How about Avacado oil? Heart healthy.


about 1 month ago Becky Bearden

Old school, Crisco baby!! ;-)


about 1 month ago Victo

Butter for eggs, organic lard or coconut oil for frying or sauteeing. Seed oils have too much Omega 6 that oxidizes in the body.


2 months ago Evelyn Johnson

Ghee and Olive Oil for sautéing. Lard and Safflower Oil for frying. Lard for biscuits and piecrusts. Butter for pancakes and toast etc.


2 months ago Jd Brunnhoeffer

Red Palm Oil or homemade lard


7 months ago Nancy

I like coconut oil as it is the healthiest I believe and also has a high burn temp.Nancy


7 months ago Nancy

I use butter for eggs.Nancy


7 months ago Faver

I do not choose to receive further comments on this subject.


7 months ago Kathleen French

Nothing beats peanut oil. truly the only thing I deep fry anymore is the ocassional chicken my french fries never turned out so I stopped trying. I use peanut oil for stir frying too


7 months ago Augustina Ragwitz

I don't deep fry very often, but when I do it's with home rendered lard or beef tallow. I am able to get the raw fat from the Farmers' Market and then I render it myself using the "warm" setting on my slow cooker. Tallow is amazing to fry with and you can store the used oil at room temperature. If you've never tried french fries in beef tallow (the way McDonald's USED to make them) you haven't really tasted french fries. I do sometimes use lard, but I usually only have high quality leaf lard (the original shortening) which I'd rather save for baking. Alternatively, you can render fat from pork belly for deep frying and that's pretty nice too. I don't like coconut oil because it imparts too much coconut flavor to the final product. I also avoid anything but saturated fats for deep frying. Traditionally we've used saturated fats for deep frying and they are much more stable at high temperatures than monounsaturated or polyunsaturated fats.


7 months ago MissBrendaWi

Personally, I prefer a good 10W30 oil. Most times 3 quarts will do, when cooking


8 months ago Jill

I only had about 12 oz of High-Heat Safflower oil. I added about 48 oz of Organic Coconut oil to fry up a bunch of sopapillas for my son's Arizona State Fair project. They came out great. I would highly recommend using this healthy substitute for frying (if you're going to fry). I also use coconut oil in brownies, sauteing veggies, and on my skin as a moisturizer. It rocks.


8 months ago Bruce

Thanks for the chart. This is very helpful.


9 months ago katline

Helpful tip! If you're looking for a good deep fryer for your kitchen this year, Amazon is the place to go. Got this %45 discount: - I'm so excited that I just had to share with someone.


11 months ago Faver

I like clarified butter for frying eggs and the such. High smoke point and not so bad for you. It can be mixed with any quality oil to extend it. And it tastes good!


12 months ago jerry

the questions are complicated and the answers is simple.” maybe


12 months ago Andrew

People, no matter how much you like fried foods the best frying oil is NO FRYING AT ALL!!! Cold pressed extra virgin oils in small amounts are good for you, but absolutely not appropriate for frying, only refinement makes oil fryable, but that brings high chemical processing of it! Butter and lard are suitable for frying but seriously, who wants to eat foods "swimming" in those? Eat it once a month as a little "sin" if you want it so much but really, not like each day or so! Palm oil and coconut oil (unrefined!) maybe even better than animal fat, but... Deforestation due to palm oil in Asia is a huge problem, so be conscious and don't use it!


about 1 year ago jerry

it works for me Tara


about 1 year ago Tara

I use ghee or coconut oil, depending on what flavour I want to permeate the food. Both have a high smoke point and are lovely to work with.


about 1 year ago nonnie

Jerry, Thank you so much for the information.


about 1 year ago jerry

Grape seed oil is extracted from grape seeds, a by-product of wine making. This process usually involves various chemicals, including the toxic solvent hexane. The oils are usually extracted in factories using an industrial process. It involves high heat and various chemicals… which includes the toxic solvent hexane.In industry, hexanes are used in the formulation of glues for shoes, leather products, roofing ,for cleansing and degreasing a variety of items,and in textile manufacturing. and is also used to extract cooking oils (such as canola oil grape seed oil) from seeds, The “healthier” types of seed- and vegetable oils are “cold pressed” or “expeller pressed” – this is a much more natural way to extract the oil from the seeds but If your oil doesn’t explicitly state how it is processed, then you should assume that it was extracted using chemicals like hexane.