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The Best Oils for Deep Frying

Things to Consider when Choosing an Oil for Deep Frying

When it comes to running a successful restaurant, every detail matters. From the ambiance to the quality of the ingredients, each component plays a crucial role in creating a memorable dining experience. Among these elements, one often underestimated yet fundamental ingredient is cooking oil. The choice of cooking oil in your restaurant can significantly impact the taste, healthiness, and overall quality of your dishes. Let’s delve into why selecting the proper cooking oil is of paramount importance in the culinary world.

  1. Flavor Enhancement:
    Cooking oils impart distinct flavors to dishes. From the nuttiness of sesame oil to the mildness of canola oil, each type contributes its unique taste profile. For instance, using extra virgin olive oil can elevate the flavors in Mediterranean cuisine, while peanut oil might be ideal for Asian stir-fries. The right oil can enhance and complement the flavors of your dishes, making them stand out.
  2. Smoke Point Matters:
    Every cooking oil has a smoke point—the temperature at which it starts to break down and smoke. When oils exceed their smoke points, they not only release an unpleasant odor and flavor but also become less healthy due to the production of harmful compounds. Choosing oils with high smoke points, like avocado or refined sunflower oil for high-heat cooking methods such as frying or searing, ensures your dishes maintain their quality without
    reaching that burnt taste.
  3. Health Considerations:
    The nutritional aspect of cooking oils is crucial for health-conscious diners. Some oils, like olive oil, are rich in monounsaturated fats that can promote heart health. Others, such as coconut oil, contain saturated fats that should be used in moderation. Understanding the health benefits and drawbacks of different oils allows you to create a menu that aligns with varying dietary preferences and requirements.
  4. Allergies and Dietary Restrictions:
    In today’s culinary landscape, accommodating various dietary needs and allergies is vital. Using allergen-free oils like sunflower or safflower oil instead of peanut or soybean oil can prevent potential allergic reactions in guests. Being mindful of dietary restrictions helps create a welcoming and inclusive dining experience for all patrons.
  5. Cost and Sustainability:
    Balancing quality with cost-efficiency is a concern for any restaurant. Choosing oils that meet both criteria while considering their sustainability is a smart approach. Opting for oils that have a longer shelf life and are suitable for multiple cooking methods can help reduce waste and overall expenditure.

Selecting the Ideal Cooking Oils for Deep Frying:

Cooking Oil


Vegetable oil is ideal for deep frying in restaurants due to its high smoke point, which prevents burning and maintains food quality. Its neutral taste doesn’t affect the flavor of the fried food. It’s versatile, affordable, and widely available, making it a practical choice for commercial kitchens. However, proper use and disposal are important for health considerations.


Canola oil is a top choice for restaurant cooking and frying due to its high smoke point, neutral taste that doesn’t overpower food flavors, and heart-healthy profile with low saturated fat and high monounsaturated fats. It’s versatile, economical, and widely available, making it a favored option for commercial kitchens.

Peanut Oil


Peanut oil is a top pick for restaurant frying due to its high smoke point, which maintains food quality. Its nutty flavor enhances dishes, especially in Asian cuisines. It can be reused multiple times and, in refined form, is generally safe for those with peanut allergies.


Sunflower oil is a versatile and widely-used choice in restaurant kitchens. It has a neutral taste, high smoke point, and heart-healthy fats. Its affordability and availability make it a popular option for frying and cooking various dishes.


Corn oil is a favored cooking oil in restaurants for its ability to withstand high temperatures without altering the taste of dishes. With its mild flavor, it allows the natural flavors of foods to shine through. Its versatility, cost-effectiveness, and heart-friendly composition make it a preferred choice for frying and diverse cooking needs in restaurant kitchens. 


Coconut oil has a unique, tropical flavor and works well in recipes that benefit from its taste. It’s suitable for moderate-heat cooking, solid at room temperature for baking, and contains potential health benefits due to its special fats. However, its distinct flavor, lower smoke point, and higher cost might limit its use in some restaurant kitchens.

Coconut Oil

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Most frequent asked questions and answers

Peanut oil is highly favored in commercial kitchens due to its exceptional qualities. It has a high smoke point, making it perfect for deep frying without compromising food quality. Its unique nutty flavor is an asset in enhancing the taste of various dishes, particularly in Asian cuisines. Additionally, its ability to be reused multiple times while maintaining stability makes it a practical and cost-effective choice for busy restaurant kitchens.

While olive oil is favored for its flavor, health benefits, and culinary versatility, chefs often use different types of olive oils—such as extra virgin for finishing or drizzling and regular olive oil for cooking—based on their distinct characteristics and intended culinary applications.

Oils with higher levels of monounsaturated and polyunsaturated fats are generally considered healthier options. Among commonly used oils for deep frying, oils like canola, sunflower, and safflower oil are often regarded as healthier choices due to their lower levels of saturated fats and higher amounts of beneficial unsaturated fats. These oils also have relatively high smoke points, allowing them to maintain stability at frying temperatures without breaking down and producing harmful compounds.

Oils with higher smoke points and stability tend to last longer for deep frying without breaking down or developing off-flavors. Some of the best long-lasting oils for deep frying include Peanut oil, Canola oil, Safflower oil, and Sunflower oil.

Canola oil, in particular, is often regarded as a healthier option for frying chicken. It contains lower levels of saturated fats and higher levels of beneficial monounsaturated fats, which can contribute to better heart health compared to oils higher in saturated fats. Additionally, its relatively high smoke point makes it suitable for frying chicken at the necessary high temperatures without compromising its quality or developing off-flavors.