Vegetable Oil For Frying. Canola or corn oil is fine too. Peanut oil is probably the best but it's expensive.

It all comes down to its texture, which is light in body and light in taste.

Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Vegetable oil for frying can bring rich flavors and taste to your delicious cuisines without even hurting your health at all. The lack of vegetable oil when baking, frying or making salads should not be a cause for panic. Opt for an oil with a neutral flavor and a high smoke point, which is typically one above 375 degrees f, because that's the temperature you usually fry at. It is also low in flavour so you won't. (it's usually a blend of a few refined vegetable oils.) comparing it to a few other options on the shelf will make the. Learn more about the best oils for deep frying, shallow frying, and roasting, along with other nutrition considerations, here. Peanut oil is probably the best but it's expensive. Like animal fats, vegetable fats are mixtures of triglycerides. (they used to defend castles with that stuff, for crying vegetable oil falls into the neutral oil category and keeps the flavor of whatever we're frying pure. Don't use olive oil, it has a high flash point and is not good for deep frying.