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Which oil to choose for frying: 7 types of oil with their properties
06.04.2024 11:10
Every housewife has butter in her kitchen.
Some people cook with sunflower oil, some with olive oil, and some with ghee.
Everyone has their own preferences. The type of oil can not only affect the taste of the prepared dish, but also the physical condition of the body.
Some oils are great for use at high temperatures, while others are great for baking or salad dressings.
When choosing oil for frying, it is preferable to use one that will not smoke when reaching high temperatures. For this, the percentage of polyunsaturated fats should be no more than 15.
The temperature at which the oil begins to burn and smoke must be at least 160 degrees. The smoking point is the boundary at which smoke appears, and the oil disintegrates.
Let's look at the different types of oils.
Sunflower oil
Unrefined oil is best used cold. It is absolutely not suitable for frying at high temperatures.
Refined oil is suitable for frying, it has no smell, and almost no taste. Oil from seeds is extracted chemically.
Sunflower kernels are immersed in a special solvent that extracts fats, then the oil is purified. Manufacturers claim that the final oil is absolutely pure from harmful impurities.
Olive oil
Olive oil has several types:
- Refined Olive Oil (pressed mechanically). It behaves well under high temperatures, suitable for frying.
- Chemically purified from pomace oil cake, it has a lower price category.
- Extra Virgin has a good taste, is not chemically processed, contains more useful vitamins, is suitable for dressing and baking. The cost is the highest.
Coconut oil
Well suited for frying, it consists of 92 percent fatty acids. The smoking point reaches 230 degrees. At a temperature above 25 degrees it becomes soft.
The oil is good for digestion, gently coats the mucous membrane, normalizes cholesterol. The oil does not become rancid for a long time. If you regularly use coconut oil, the walls of blood vessels are strengthened, the liver and bile ducts are cleansed.
Mustard oil
The oil is extracted from mustard seeds and contains vitamin E. The oil can be heated to 250 degrees.
Linseed oil
It is better not to heat the oil, as it will give off an unpleasant smell. It is used for salad dressing. Regular consumption will have a positive effect on digestion, reduce the occurrence of heart disease and lower cholesterol levels.
Melted butter
In the process of melting butter, milk proteins are completely removed. Butter is irreplaceable for people with lactose intolerance.
Stores well without refrigeration, can be used instead of butter. Suitable for cooking meat or fish.
Sesame oil
It has a specific taste, will add zest to any dish. Allows cooking at high temperatures, is a universal oil. The oil also helps to reduce blood pressure and blood sugar.
Earlier we talked about why you shouldn’t brew tea twice.
