Frying something? Not all oils are up for the crispy challenge—some will smoke, sulk, and sabotage your snacks.
We’re spilling the (grease-proof) tea on 8 oils that flop harder than a wet French fry, plus 9 champs that crisp like culinary sorcery.
Whether you’re deep-frying doughnuts or giving chicken the golden treatment, these oils either bring the crunch or crash the party. Buckle up, buttercup—it’s about to get slippery!
1. Coconut Oil
Ah, coconut oil, the darling of health enthusiasts! But what if I told you, it’s more of a beach bum than a kitchen champ?
Its low smoke point means it waves the white flag too soon, leaving your food with a burnt aroma. Fun fact: It’s better suited for tropical smoothies than sizzling fries.
2. Extra Virgin Olive Oil
Extra virgin olive oil might make a salad sing but put it in the fryer, and it’s a recipe for smokey chaos. With a smoke point as low as a limbo dancer, this oil is more suited for drizzling than deep frying.
Did you know? Ancient Greeks used it more for lighting lamps than cooking!
3. Butter
Butter, the golden delight of morning toast, turns to a charred foe in the fryer. Its low smoke point means it burns faster than a marshmallow at a campfire.
Here’s a buttery joke: Why did the butter go to therapy? Because it couldn’t handle the heat! Embrace butter for baking, but steer clear for frying.
4. Sesame Oil
Sesame oil, with its nutty aroma, promises a culinary journey to Asia. However, like a tourist without a map, it gets lost in the frying world.
Your stir-fry fantasies will become a smoke-filled kitchen due to its low smoke point, which cannot withstand high temperatures. Keep it out of deep fryers and save it for dressings and drizzles.
5. Hemp Oil
Hemp oil, often hailed for its health perks, crumbles when confronted with frying.
Like a frightened actor fumbling their lines on stage, it has a low smoke point. Desire some crunchy treats? Hemp oil is insufficient. Keep it for pouring over cold meals or adding to salads. Using hemp oil for frying? That is a surefire way to fail!
6. Lard
Unfortunately, the traditional favorite that brings back memories of Grandma’s kitchen—lard—does not work well in the fryer. Its flavor is overwhelming, while having a mid-range smoke point.
Think of it as that loud uncle at family gatherings. Lard is a keeper for pastries but not for deep-frying your beloved golden nuggets.
7. Flaxseed Oil
Flaxseed oil, the health guru’s choice, is a disaster in disguise for frying. It has a smoke point lower than your Monday motivation, leading to flames and fumes.
If you crave crispy, flaxseed oil will disappoint. Keep it for smoothies or as a supplement. Frying? It’s a no-go with flaxseed oil!
8. Pumpkin Seed Oil
Pumpkin seed oil, with its rich color and taste, might entice you to fry but resist! It scorches faster than a vampire in sunlight due to its low smoke point.
Instead of sizzling, it works well in salads. Were you aware? This oil is not a frying frenzy but rather a delicacy for heavy cuisine in Austria.
9. Peanut Oil
Peanut oil, oh how it loves the heat! With a smoke point higher than your expectations for a rom-com, it’s perfect for frying.
Expect golden, crispy wonders without the smokey haze. Ever noticed its use in Asian cuisine? That’s because it delivers crunch without the chaos. A fryer’s best friend? You bet!
10. Canola Oil
Canola oil is the workhorse of the frying world, with a neutral taste and high smoke point.
It promises to turn your fries into crispy perfection without a fuss. The unsung hero of kitchens, canola oil offers dependable results every time. Want consistency in your deep-frying adventures? Canola’s the oil to call!
11. Sunflower Oil
The heat is welcomed by sunflower oil because of its high smoke point and cheerful personality. You’re in for a crunchy, golden delight if you fry it. Instead of taking center stage, its delicate flavor lets the food do the talking.
Would you like to feel good about your frying? Your best bet is sunflower oil!
12. Safflower Oil
Similar to a stagehand in a deep-frying theater, safflower oil is silent but necessary. It promises crisp results and manages heat like an expert because to its high smoke point. Its subtle flavor serves as a background, allowing your ingredients to shine.
For those who crave texture without the taste takeover, safflower oil is a star!
13. Rice Bran Oil
Rice bran oil brings zen to your frying festivities. With a high smoke point, it calmly delivers crispiness without the drama.
Popular in Asian cuisines, it imparts a light and airy texture to your fried creations. Want to channel your inner chef with a touch of the east? Rice bran oil is your secret weapon!
14. Corn Oil
When it comes to handling heat, corn oil is the unsung hero of the frying industry. Its neutral flavor and high smoke point allow your meal to shine.
Corn oil’s versatility makes it a staple for those who seek uncomplicated, golden-fried joy. For a no-nonsense approach to frying, corn oil stands tall!
15. Grapeseed Oil
Grapeseed oil, with its suave and sophisticated profile, handles high temperatures with ease. Its neutral taste ensures your food’s flavor is front and center, not masked by the oil.
Ever wanted a culinary partner that doesn’t overshadow your dish? Grapeseed oil is the unassuming ally in your frying escapades.
16. Vegetable Oil
A dependable staple that makes frying easy and hassle-free is vegetable oil. Because of its high smoke point, it can withstand heat and guarantee that your meal will be delicious and crispy.
It’s popular for a reason—it’s adaptable and easily accessible. Do you want someone to go frying with? Your problem is solved by vegetable oil!
17. Soybean Oil
Soybean oil, the versatile virtuoso of oils, thrives under high heat. For compositions that are golden and crispy, its high smoke point and neutral flavor make it ideal. The oil doesn’t care whether it’s used in Latin empanadas or Asian stir-fries. Are you looking for variety in your frying pursuits?
Soybean oil opens doors to culinary wonders.