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What Type of Oil Should You Use for Frying and Stir-Frying?

In today's market, there is an abundance of plant-based cooking oils available. However, not everyone knows how to choose the right cooking oil for their needs, especially when it comes to frying and stir-frying. We're here to offer you guidance on selecting the perfect cooking oil.

Administrator

13 July, 2024

1Canola Oil: Best for Frying/Deep-Frying

Canola oil has an extremely low saturated fat content. However, it boasts ten times more unsaturated fat, including Omega-3, than olive oil. This type of oil helps reduce bad cholesterol and lower the risk of cardiovascular diseases.

2Best Oil for Stir-Frying Rice: Rice Bran Oil

Rice bran oil is highly regarded for its rich antioxidant content and other nutrients such as vitamins E, B2, and B6. With its high smoke point, rice bran oil is commonly used in Asian countries. It has anti-aging properties and helps prevent cardiovascular diseases and promote healthy skin.

Coconut oil contains nearly 50% lauric acid, which is an acid that doesn’t get stored as fat in the body. It helps improve cholesterol levels and fight disease-causing bacteria. If you’re not a fan of coconut oil’s flavor, you can substitute it with peanut or soybean oil.

4Best Oil for Salad Dressing: Walnut Oil

Walnut oil is packed with Omega-3, vitamin E, organic acids, and phosphorus, which are beneficial for brain development and fetal growth. Phosphorus also stimulates blood production and aids in wound healing. Additionally, walnut oil is often included in weight loss diets due to its ability to induce a feeling of fullness and curb appetite.

5Best Oil for Baking: Hemp Seed Oil

Hemp seed oil stands out among other oils for its high content of Omega-3, 6, and 9. It contains half the amount of saturated fat found in olive oil and can be used as a safe and side-effect-free substitute. However, its flavor may not appeal to everyone.

We hope that with this information, you can choose the right cooking oil for your needs, benefiting both your health and the flavor of your dishes.

Source: vietnamnet.vn

Frequently asked questions

The best oils for frying and stir-frying are those that have a high smoke point, which is the temperature at which the oil starts to break down and produce smoke. Oils with a high smoke point include peanut oil, canola oil, grapeseed oil, and vegetable oil.

The smoke point is important because if an oil exceeds its smoke point, it can start to break down and release harmful compounds. This can not only affect the taste and texture of your food, but it can also be unhealthy.

Yes, certain oils have low smoke points and are not suitable for frying or stir-frying. These include extra virgin olive oil, butter, and coconut oil. These oils can burn and produce harmful compounds at high temperatures.

Peanut oil has a high smoke point, a neutral flavor, and a long shelf life. It is also relatively inexpensive and widely available. Additionally, peanut oil has a high monounsaturated fat content, which makes it a healthier option compared to some other frying oils.

It is generally not recommended to reuse frying oil multiple times, as it can break down and become less stable. Reusing oil can also lead to the formation of harmful compounds. However, if you must reuse oil, it is important to strain it through a coffee filter to remove any particles, and store it in a cool, dark place between uses.