Best cooking oils for frying: palm oil, olive oil, canola oil, soybean oil, peanut oil.

1, palm oil

Palm oil is the preferred cooking oil for frying foods because it has a high smoke point and stability. This means that at high temperatures, palm oil will not decompose or produce excessive fumes. Additionally, palm oil is relatively inexpensive, making it a popular choice for restaurants and processed food manufacturers.

2. Olive oil

Olive oil is a healthy cooking oil that contains monounsaturated fatty acids and antioxidants. Due to its high smoke point, olive oil can withstand high temperature frying without going rancid. In addition, olive oil has a good flavor and does not produce off-flavors during frying. However, olive oil is not the most economical choice as it is relatively expensive.

3, canola oil

Canola oil is a very common cooking oil, which has a high smoke point and stability, and can be used for high-temperature frying. In addition, canola oil contains omega-3 fatty acids that are beneficial to human health. At high temperatures, canola oil can remain stable and does not produce excessive soot or odor. Price-wise, canola oil is relatively moderate and can be a suitable choice for family budget.

4, soybean oil

Soybean oil is also a common cooking oil, which has a high smoke point and stability. At high temperatures, soybean oil does not decompose or produce excessive fumes. Soybean oil is relatively inexpensive, making it ideal for everyday cooking of fried foods. However, soybean oil has a more bland flavor that may affect the taste of fried foods.

5, peanut oil

Peanut oil is one of the most common cooking oils for deep-frying, which has a strong peanut flavor, and the fried food has a natural peanut flavor. In addition, peanut oil has a high smoke point, suitable for high-temperature frying, not easy to produce harmful substances.