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What's
The Best
Oil For Frying?
Pete asks: You were extolling the virtues of paneed pork (vs. veal or other meats) on the radio a couple of weeks ago. I wondered what oil you use. Olive oil breaks down at high temperature, and thus is not a good oil to use to deep fry anything. But is it good for pan frying at medium to medium-high temperature? I have never used canola oil for anything, although I understand that many people have said it is supposed to be "the best" oil in some or many regards. What's your take on all this? Tom Sez: When I pan-fry anything in more than a film of oil, I use canola oil or peanut oil, favoring the former for panneed dishes and the latter for really deep frying. Both have a few characteristics Ilike. First, they have fairly high smoking points, and don't burn as easily. Second, the flavor is neutral (especially in the case of canola oil), and food fried in it tends to be very light. That’s also what you’re after in a panneed dish. You could use olive oil, but just the regular kind--not extra-virgin, which really gets to tasting funny if it should get even a little overheated. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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