What’s the Best Oil for Frying? Here Are Our Top 3 Picks

Unsure which oil to use for frying? Put down the skillet, turn off the heat, and keep reading. Choosing the right oil is crucial for your health, safety, and the taste and texture of your fried foods. The key difference between frying oils and other oils is the smoke point. “A smoke point is the temperature at which oil starts to smoke, eventually burning, which can lead to potential combustion and carcinogens,” explains Cristina Topham, chef and owner of Spread Kitchen in Sonoma. “Opt for oils with high smoke points so you can fry longer without burning or discoloring the oil.”

You should also ensure that your oil is fresh and not spoiled. Yes, oil can go bad, especially if it isn’t stored in a cool, dark place. “A lot of people neglect to check their oils,” Topham says. “Fresh oil should have a clean, fresh scent. If it smells like crayons, it’s probably gone bad.” Toss out the old oil and replace it with some of the best oils for frying, like canola, peanut, grapeseed, and others.

The Top Oils for Frying

“Using the wrong oil can lead to unpleasant flavors and become unstable, posing a risk if left on high heat for too long,” explains Topham. “It’s not worth spending money on expensive oils, like extra virgin olive oil or delicate-flavored oils such as truffle oil or pistachio and walnut oils, as the heat will quickly neutralize their flavors.” Save these special oils for finishing touches, and opt for the best frying oils listed below:

Canola Oil

Canola oil is a kitchen essential and one of the top choices for frying just about anything. It’s generally affordable and available in large quantities, making it easy to pour into your frying vessel. “I prefer non-GMO canola oil, which is what we use in our restaurant [for frying],” says Topham. “It has a high smoke point, a neutral flavor, and is budget-friendly.”

Whether you’re shallow or deep frying, canola oil is an excellent option. Try it when preparing Crispy Chicken Cutlets, jelly doughnuts (Sufganiyot), or Fried Green Tomatoes. Nutritionally, canola oil has received some criticism, as it has been linked to inflammation, but it contains significantly less saturated fat than many other cooking or frying oils.

Grapeseed Oil

Grapeseed oil is beloved by many chefs and home cooks due to its mild flavor and high smoke point, which reaches approximately 420 degrees Fahrenheit. While it’s generally more expensive than canola oil, it can be a great option for occasional home frying or small batches of special dishes like Fried Herb Salsa. “I also enjoy using grapeseed oil at home,” says Topham. “It's too costly for restaurant use, but I appreciate the light taste. Plus, I can find locally-produced grapeseed oil.” Extracted from grape seeds (which are abundant in wine regions), grapeseed oil is naturally rich in vitamin E and is considered a natural antioxidant, offering potential nutritional benefits when used for frying.

Peanut Oil

Peanut oil is a go-to for frying because of its impressively high smoke point of 450 degrees Fahrenheit and the slightly nutty flavor it imparts as it heats. While it’s not commonly used in restaurants due to allergy concerns and cross-contamination risks, it’s an excellent choice for frying at home.

The popular burger chain, Five Guys, is known for frying their potatoes in 100 percent refined peanut oil, which doesn’t foam when the potatoes hit the hot oil, a useful tip for anyone making fries at home. Peanut oil is also packed with vitamin E, as well as monounsaturated and polyunsaturated fats, making it potentially heart-healthy when consumed in moderation.