Choosing the right oil for deep frying
Updated June 2026Independently researchedNo paid placement.
The best oils for deep frying are those with a high smoke point and a neutral flavor, such as peanut, canola, avocado, and refined coconut oil. Each has trade-offs in cost, health profile, and flavor, so your choice depends on what you’re frying and how often you fry.
What makes an oil good for deep frying?
The most important factor is smoke point, the temperature at which an oil starts to break down and produce acrid smoke and harmful compounds. For deep frying, you want an oil with a smoke point at least 400°F, ideally higher, because the oil needs to stay stable at frying temperatures (typically 350–375°F). Flavor matters too. A neutral oil won’t overpower your food, while a more assertive oil like peanut or coconut can add a subtle nuttiness. Stability against oxidation is also key: oils high in monounsaturated or saturated fats resist breaking down better than those high in polyunsaturated fats.
Best all-purpose oils for deep frying
Canola oil is a top all-rounder: it has a high smoke point, a very neutral flavor, and a relatively healthy fatty acid profile, plus it is budget-friendly and widely available. Peanut oil is a classic choice for frying, it adds a slight nutty taste, handles high heat well, and is very stable. Many commercial fryers use peanut oil because it can be reused several times. Vegetable oil (usually a blend of soybean and canola) is another reliable, inexpensive option. Sunflower oil (high-oleic varieties especially) also works well, though standard sunflower oil has a somewhat lower smoke point. All of these will give you crisp, evenly cooked results without off-flavors.
Best oils for high-heat frying and extended use
If you fry frequently or at very high temperatures, consider avocado oil. It has one of the highest smoke points among common oils and a very mild, buttery taste. It is more expensive but holds up exceptionally well to repeated heating. Rice bran oil is another standout: very high smoke point, light flavor, and rich in antioxidants like gamma-oryzanol, which helps the oil last longer during frying. Grapeseed oil also has a high smoke point and neutral flavor, though it is higher in polyunsaturated fats, so it may not be as stable for extended use. Refined coconut oil (not virgin) offers a high smoke point and a mild coconut flavor that works beautifully with certain cuisines, it is solid at room temperature, so it requires a little more handling.
Oils to avoid for deep frying
Extra-virgin olive oil has a smoke point around 350–375°F and a strong flavor that can turn bitter or burnt when heated for long periods. It is best reserved for dressings and low-heat cooking. Unrefined flaxseed, walnut, and hemp oils have very low smoke points and should never be used for frying, they are strictly for cold applications. Butter and margarine also burn at relatively low temperatures and contain milk solids that scorch. Ghee (clarified butter) has a higher smoke point and can work for shallow frying, but for deep frying it is costly and adds a distinct dairy note that isn’t always welcome. Lard and beef tallow are traditional options with excellent stability, but they are high in saturated fat and will impart a meaty flavor that not everyone wants.
How to choose between refined and unrefined oils
For deep frying, always reach for refined oils. Refining removes impurities and free fatty acids, which raises the smoke point and makes the oil more heat-stable. Unrefined (cold-pressed or virgin) oils retain more flavor and nutrients but have much lower smoke points, they will smoke and degrade during frying. If you want a mildly flavored oil, look for refined peanut or refined avocado oil. The refining process does strip out some antioxidants, but the improvement in performance for deep frying is well worth the trade-off. A high-quality refined oil can be reused several times if you strain it and store it properly.
How to store and reuse frying oil
After frying, let the oil cool completely, then strain it through a fine-mesh sieve or cheesecloth to remove food particles. Store the oil in a sealed container in a cool, dark place (the refrigerator extends its life). Reuse oil only until it darkens significantly, develops a rancid smell, or starts to foam when heated, usually 3–5 uses for home frying. Blending fresh oil with used oil can help maintain quality. Mark the container with the number of uses so you don’t lose track. Never mix different oil types for storage, as they can have different stability rates.
Frequently asked questions
Can you reuse frying oil?
Yes, you can reuse frying oil several times if you strain it after each use and store it properly. The lifespan depends on what you fried and how hot you heated it, starchy foods like fries tend to break down oil faster than, say, doughnuts.
What is the healthiest oil for deep frying?
Among high-heat options, avocado oil is often considered the healthiest because it is rich in monounsaturated fats and has a very high smoke point. Canola oil is also heart-healthy and widely available, though it is more processed.
Is olive oil good for deep frying?
Extra-virgin olive oil is not good for deep frying because of its low smoke point and strong flavor. Light or refined olive oil has a higher smoke point and a milder taste, so it can be used for shallow or deep frying, though it costs more than canola or peanut oil.
What oil do most restaurants use for deep frying?
Many restaurants use canola oil or a vegetable oil blend for its neutral flavor and affordability. Some specialize in peanut oil for its high smoke point and the distinct taste it gives fried foods, especially in Southern-style cooking.
How do I know when my oil is hot enough for frying?
The easiest home method is to use a deep-fry or candy thermometer. Alternatively, drop a small cube of bread into the oil, if it sizzles immediately and browns in about 60 seconds, the oil is around 350–375°F. If it browns in 30 seconds, it is too hot.
Can I mix different oils together for frying?
Mixing oils is fine as long as the blend’s overall smoke point is high enough for frying. For example, mixing a small amount of olive oil with canola won’t hurt, but avoid mixing oils with very different smoke points because the lower one will dictate when smoke occurs.