Comments on: What’s The Best Oil For Deep Frying? Our Top Six Picks

By: Vince

Vince — Thu, 02 Nov 2017 20:05:13 +0000

In reply to Win Bill. Many people rely on vegetable oil, simply because we tend to believe what we were taught. As for ghee, you can't reuse it as often as you could vegetable oils but it would mostly be a matter of playing around with it and seeing what worked for your situation.

By: Vince

Vince — Thu, 02 Nov 2017 19:55:12 +0000

In reply to Gina.

As for olive oil, my point was that you can fry with it – although it isn’t the most ideal choice. I think for most people, either ghee or tallow makes the most sense.

Most of us have a more positive association with ghee, so that may be the best place to start.

By: Win Bill

Win Bill — Thu, 02 Nov 2017 14:08:37 +0000

I have always known that saturated fats are not as bad as the media has claimed it to be. The biggest harm in our foods is more closely related to trans fat and the omega 6 that you have mentioned. We definitely need to get more omega 3 in our system. I looked at all the oils you recommended and ghee seems to have the highest smoke point. Quite often, I realized that after frying something, I am left with a lot of unusable oil. I want to use ghee so at least I can use it a few more times before it breaks down. From the health perspective, at least it does not break down mostly into harmful substances. That, I am very grateful for. Tallow sounds good too considering it has a neutral “scent”. My question is if there is a thermometer you recommend that I can use to test the temperature of the oil? Another question is, do you know how much does the smoke point decrease every time I re-use the ghee oil. Just curious.

By: Gina

Gina — Thu, 02 Nov 2017 08:56:05 +0000

I had no idea we needed more omega-3 in our diet and the difference between omega 3 and 6 fatty acids. I am one of those consumers who would buy vegetable oil (intended for frying) and buy the oil that displays the label ‘omega 6’! Thanks for sharing omega 6’s oxidizing effect at high temperatures.

I’ve always wanted to use extra virgin olive oil for frying but thought it should only be used for salads and non fried food…so glad you confirmed my thoughts to not fry with it.

I have tried frying with coconut oil but the family not very keen on the taste…so I will now try ghee as you suggested and see how we go!

Thanks again for a great post
Cheers Gina