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Frying sometimes elicits frightening imagery of smoking pans, dangerously splattering oil, and fire alarms blaring. But it doesn't have to be that way. Choosing the right oil is key to avoiding kitchen mishaps—and achieving the crispiest imaginable fried chicken, beer-battered fish, sweet corn fritters, and more.
But how does one know which oil is best? There are plenty of things to consider, from a product's smoke point to what, exactly, you're cooking up. Don't worry if you're clueless, we've got all the intel you need below.
What should I consider when picking an oil for frying?
Smoke Point
If you're familiar with frying, this is probably a phrase you've heard before. "Smoke point is the temperature at which oil starts basically burning," June Xie, Delish senior food producer, explained. If the oil you're using is heated past its smoke point, it could give the food a burnt, rancid flavor.
Flavor
Some oils will impart flavor to whatever you're cooking, like peanut and olive oil. Others are considered neutral oils, like canola and vegetable oil. "It depends on whether or not you like and want that flavor," Xie said. At the end of the day, it's a personal decision: Think about if it makes sense to add that flavor to the dish you're frying.
Price
"When I deep fry, I go for the cheap oils," Xie said. "Inevitably, food debris starts falling into oil. Maybe you can reuse it once, but for the most part, you're probably going to dump it after two, or maximum three uses." In other words: If you need to use a lot of oil, stick to the cheaper versions.
What are the best oils for frying?
Canola Oil
- Smoke point: 400 degrees
- Best for deep or pan-frying
- Lower price point
Canola oil is a great all-purpose oil. It's cheap, easy to procure, and neutral in flavor. It's great for deep-frying just about any dish, and will pan-fry potatoes beautifully.
Vegetable Oil
- Smoke point: 400 to 450 degrees
- Best for deep or pan-frying
- Lower price point
Vegetable oil is a combination of lots of different oils. Most of the time, it's a blend of corn, soybean, canola, and/or sunflower oil. Vegetable's smoke point can vary, so check the packaging to be sure, but it normally starts at 400 and goes up to 450. It's neutral flavor and low cost make it great for any cooking application.
Refined Avocado Oil
- Smoke point: 520 degrees
- Best for deep or pan-frying
- Medium price point
With the highest smoke point on this list, refined avocado oil is perfect for deep-frying. It will give a slightly sweet, avocado-y flavor to whatever you are making, but that makes is perfect for frying shrimp or other seafood. It's pricier than vegetable and canola oil, so maybe save it for the occasions when you want that flavor.
Peanut Oil
- Smoke point: 450 degrees
- Best for deep or pan-frying
- Lower price point
This is Xie's favorite oil with which to deep fry. "I love that kind of slightly sweet nuttiness that comes through it," she said. "It makes your food almost taste crisper, and not just in terms of texture. Anyone can make food crisp if you fry right, but the flavor is somehow cleaner to me." It's cheap and will give a slight peanut-y flavor, as Xie mentioned. Fun fact: Peanut oil is what makes Five Guys fries so addicting—it's the chain's frying oil of choice.
Sunflower Oil
- Smoke point: 450 degrees
- Best for deep or pan-frying
- Medium price point
Just like peanut oil, sunflower oil will give whatever you cook with a slightly nutty flavor, but that's what makes it so perfect for pan-frying deruny or Ukrainian potato pancakes, as Ukraine is one of the biggest exporters of the oil. You can use it for deep-frying too, but it is a little pricier than canola or vegetable oil. It's worth the splurge for when you want the flavor, like with a homemade potato chip.
Virgin Olive Oil
- Smoke point: 325 to 375 degrees
- Best for pan frying
- Higher price point
Frying up some breaded chicken cutlets or eggplant for eggplant Parmesan? Just want to get some nice crispy skin on a piece of fish? Go for olive oil. You don't have to use much of it for pan-frying, so the oil's higher price point isn't a deal breaker. High-quality olive oils will impart a pleasant grassy flavor. Just don't use it for deep frying, as it's much more likely to start smoking than other oils on this list.
Feeling better about frying now? With these oils, you're good as gold(en brown).
