The food lab better home cooking through science ( PDFDrive ) 1074
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ability.It’suptoyou,butIknowwhichwayIlean.
My oil of choice for deep-frying is almost always
peanutoil,whichhasahighsmokepointandenough
saturatedfattogiveaperfectlycrispcrustwithoutit
tastingwaxyorheavy,asshortening,lard,orother
animalfatscan.
Theuseoftheterm“vegetableoil”isnotstrictly
regulated—itcancontainanycombinationofcertain
oils. Practically, however, it’s almost always a
combination of corn, canola, and/or sunflower oil,
anditssmokepointwillfallsomewhereinthe400°to
450°Frange.
FAT
SMOKE
POINT
PERCENTAGE
OF
SATURATED
FAT
Butter
300°to
350°F
62%
Coconut
Oil
350°F
86%
Vegetable
360°F
31%
Shortening
Lard
370°F
40%
ExtraVirgin
OliveOil
375°to
410°F
13%
CanolaOil
400°to
425°F
7%
Sesame
Oil
410°F
14%
Light
OliveOil
425°F
13%
PeanutOil
440°F
17%
Sunflower
Oil
440°F
10%
