What type of fat is typically used for deep frying?

The choice of oil with a high smoke point, such as canola or peanut oil, is ideal for deep frying because these oils can withstand high temperatures without breaking down or smoking. When an oil reaches its smoke point, it can produce harmful compounds and affect the flavor of the food being fried. Canola and peanut oils typically have smoke points around 400°F (204°C) or higher, making them suitable for deep frying, where temperatures often reach between 350°F and 375°F (177°C to 191°C).

Other fats, such as butter, have a much lower smoke point due to the presence of milk solids, which can burn easily and create undesirable flavors in fried foods. Olive oil, while commonly used in cooking, has a smoke point that can vary, but it is generally lower than that of canola and peanut oil, making it less ideal for the high temperatures involved in deep frying. Coconut oil, while it has a higher smoke point than butter or extra virgin olive oil, can impart a strong flavor that may not be suitable for all frying applications, especially when a neutral oil is preferred. Overall, the choice of oil with a high smoke point ensures better performance and results in deep frying.