The best oil for frying depends on factors like its smoke point, flavor, and health considerations. Here are a few options commonly regarded as good for frying:
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Peanut Oil:
- Smoke Point: 450°F (232°C)
- Flavor: Neutral
- Good for: Deep frying due to its high smoke point and mild taste.
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Canola Oil:
- Smoke Point: 400°F (204°C)
- Flavor: Neutral
- Good for: A versatile and affordable option, suitable for deep and shallow frying.
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Sunflower Oil:
- Smoke Point: 440°F (227°C)
- Flavor: Neutral
- Good for: High-temperature frying, and it contains a good balance of healthy fats.
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Avocado Oil:
- Smoke Point: 520°F (271°C)
- Flavor: Mild, buttery
- Good for: High-heat frying, but it’s pricier than other oils.
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Refined Coconut Oil:
- Smoke Point: 450°F (232°C)
- Flavor: Mild coconut flavor
- Good for: Medium to high-heat frying, especially for dishes that can complement the coconut taste.
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Ghee (Clarified Butter):
- Smoke Point: 485°F (252°C)
- Flavor: Rich, nutty
- Good for: Indian-style frying or when a rich flavor is desired, plus it's stable at high temperatures.
In your case, since you deal with wooden cold-pressed oils at Bhakti Enterprise (AERK), you might also consider oils like cold-pressed sesame oil or cold-pressed coconut oil for frying, though they are best suited for lower to medium-heat cooking due to their lower smoke points.