Which cooking oil do you use for frying, esp wok frying?

[cantdrv55]

There’s so many to choose from that I can’t decide which to use? Low smoke, high heat, toxic when burned, allergy, polyunsaturated, etc. So confusing. Which oil are you using?

[vash]

i use avocado oil.

[cantdrv55]

Thanks man. Going to get some today!

[Jolly Amaranto]

I have had good luck with peanut oil.

[aigel]

Peanut oil for high temp at my house.
Everything else, olive oil.

[Alan A]

Sesame or olive or canola or peanut.
Depends what I’m doing

[RWebb]

Originally Posted by vash

i use avocado oil.

seems to have the highest smoke point

I use it sometimes, but I like the smell and taste of peanut oil, so...

[craigster59]

I’m a peanut oil guy. High smoking point and readily available. I’ll use Canola in a pinch.

[Bill Douglas]

Rice bran oil. Am I the only one.

I used to use olive oil until I was told it burnt and became carcinogenic.

[RWebb]

Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff (rice husk). It is known for its high smoke point of 232 °C (450 °F)

sez the wiki

not quite as good as avocado

I've heard the same thing about olive oil - likely applies to any oil

but it's a total waste to kill good EVO with heat

[wdfifteen]

No one has mentioned Brad Penn?

[Tobra]

Originally Posted by Jolly Amaranto

I have had good luck with peanut oil.

This is the droid you seek.

Dash of sesame oil for flavor

[flatbutt]

Olive oil for everything although I don't eat much fried food. When I do it's not much more than quick pan fry as in my breakfast eggs or thinly sliced chicken breast in a cast iron pan.

[masraum]

Originally Posted by Bill Douglas

I used to use olive oil until I was told it burnt and became carcinogenic.

The really flavorful, green tinted olive oil is bad due to low smoke point, but the much more refined/filtered light colored, nearly flavorless olive oil has a much higher smoke point and is OK for higher temp usage.

[cantdrv55]

I was using peanut oil but I’m afraid I might end up poisoning family members allergic to nuts.

[Bob Kontak]

Originally Posted by craigster59

I’m a peanut oil guy. High smoking point and readily available. I’ll use Canola in a pinch.

Peanut oil is spendy but outstanding. Canola, hell yes but not what you are supposed to use.

On the off chance you are making Belgian fries. Beef fat. It's so much work given clumps of lard and purging slivers of beef and bone to get a clean elixer.

Russets taste like steak.

[jyl]

20W-50, same as the 911

[tabs]

Peanut is traditional for Wok..

Saflower now cause i gots a deal.

Olive oil..for sauting Itie or salad dressing marinating

Canola for the frying..its cheap.

I use oil according to the flavor profile i am trying to achieve


Lard for Carnitas and Machcha.

[rusnak]

I think it REALLY depends on what you're cooking. Peanut oil is great with fried chicken.

Avocado oil is great for the super high BTUs of a bad-ass wok, but if you're using your home gas range, it will not reach the temps of a commercial range.

If you're doing eggs, clarified butter.

[beran earms]

No one has mentioned grape seed oil yet. We use it in wok stir fry and works well. Any one?