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Best oil for deep frying?

HofstraJet
HofstraJet Posts: 1,170
in EggHead Forum
Any recommendations for the best oil for deep frying in my Cajun Fryer? Usually fries, chicken, and mozzarella sticks.

I have used pure peanut oil until now, but am wondering if it's overkill. Went to a few stores and found all sorts of options with mysterious names, such as:

Clear liquid fry oil (ingredients say it's refined soybean oil - why not just say that?)
Supreme Deep Frying Oil With Peanut Oil (wonder what the ratio is)
Admiration Clear Liquid Shortening for Frying (vegetable oil)
Admiration Blended Peanut Frying Oil (no idea what the blend is)
Cajun Injector Peanut Frying Oil Blend (soybean and peanut - no idea on ratio)
LouAna Southern Fry Oil (soybean and peanut - no idea on ratio)
Crisco Frying Oil Blend (soybean and peanut - no idea on ratio)
Canola clear fry oil (clearest name I found along with pure peanut oil)

The list goes on.

Thoughts and suggestions?




Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com
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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    My primary thought is that they don't blend for improved quality.  Blends keep costs down but still allow the use of the name peanut.  I prefer peanut oil, but it is expensive compared to others.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • blasting
    blasting Posts: 6,262

    I use peanut oil, only because that seemed like the consensus.  I'll be watching this thread for sure.

    @SGH is the fry man.  Maybe he will be so kind as to weigh in.


    Phoenix 
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  • Stormbringer
    Stormbringer Posts: 2,473
    For chips (or fries, in your vernacular), I went through a range of oils before settling on sunflower oil. This produced crunchy, crisp chips like the ones in this picture:



    The best chips I have had were cooked in rapeseel oil, but that is prohibitively expensive.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Canola is just fine for the foods you list, inexpensive and available everywhere. iMO peanut oil is an overkill. It is great for high heat stir fry, along with other flavoured and neutral oils like grape seed, but for low temp (<375ºF) deep fry, canola is king. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • fishlessman
    fishlessman Posts: 34,568
    only fry in small quantity but stopped using peanut along time ago, i just use canola or veggie, always have a jug around. best hotdogs i ever had were fried in a mix of peanut, lard, and veggie, they never let their recipe completely out but i know it was a mix
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Rascal
    Rascal Posts: 3,923
    Canola oil is man-made crap!  NG!!!  Google it!!
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  • Hotch
    Hotch Posts: 3,564
    I have used Canola from day 1 in my fryer. I guess the reason is that when I asked R & V he said that was what he has used for years.
    Clean and strain often, foil over the top then close the lid and change the oil at the start of the cooling season. Unless you over heat it, then change it.
    One other tip I got was from the restaurant fry guys.

    When you have new oil always add a few ounces of you old oil to help season it.

    Here is some good reading from Serious Eats on Frying, enjoy!

    http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-can-i-reuse-fry-oil.html
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • fishlessman
    fishlessman Posts: 34,568
    Hotch said:
    I have used Canola from day 1 in my fryer. I guess the reason is that when I asked R & V he said that was what he has used for years.
    Clean and strain often, foil over the top then close the lid and change the oil at the start of the cooling season. Unless you over heat it, then change it.
    One other tip I got was from the restaurant fry guys.

    When you have new oil always add a few ounces of you old oil to help season it.

    Here is some good reading from Serious Eats on Frying, enjoy!

    http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-can-i-reuse-fry-oil.html
    clean oil is lousy with the clam shacks, that is something i learned with the startups that did not make it around me. its actually key for good seafood to add some old oil or it just tastes sterile
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Rascal
    Rascal Posts: 3,923
    Read here:  http://healthwyze.org/reports/123-the-bomb-shell-truth-about-canola-oil
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  • gdenby
    gdenby Posts: 6,239
    If you can find it, rice bran oil is good. Very high smoke point, 490F. I'm lucky to have an Asian market that sells it in 1/2 & 1 gal. jugs. Last 1/2 gal. I bought was about .20/oz. There is a new owner, and he is charging more, so I expect a bit higher next time around. I don't detect much flavor from the oil.
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  • Photo Egg
    Photo Egg Posts: 12,137
    Rascal said:
    Read here:  http://healthwyze.org/reports/123-the-bomb-shell-truth-about-canola-oil
    WOW
    Thank you,
    Darian

    Galveston Texas
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  • Rascal
    Rascal Posts: 3,923
    You're welcome.  I did a little research a year ago and threw whatever I had away with no remorse.  Always glad to share what I have learned.  Happy Cookin'!!!
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  • Hotch
    Hotch Posts: 3,564
    edited November 2016
    Photo Egg said:
    Rascal said:
    Read here:  http://healthwyze.org/reports/123-the-bomb-shell-truth-about-canola-oil
    WOW
    Did you by chance take a look at all of the articles listed on the left margin?

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • HofstraJet
    HofstraJet Posts: 1,170
    edited November 2016
    Hotch said:
    Photo Egg said:
    Rascal said:
    Read here:  http://healthwyze.org/reports/123-the-bomb-shell-truth-about-canola-oil
    WOW
    Did you by chance take a look at all of the articles listed on the left margin?

    You mean you never read Why You Should Never Listen to Your Dentist, Why You Should Never Brush Your Teeth After Consuming Sugar, and the Epidemic of Poisonous Cavity-Causing Fluoride?

    Or this gem: Holistically and Naturally Treating Gallstones, Gallbladder Attacks, and What You Can Do About Them Without Getting Butchered by a Surgeon? :smiley:
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • Rascal
    Rascal Posts: 3,923
    Makes no difference... crap is crap!!
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  • Carolina Q
    Carolina Q Posts: 14,831
    Sorry, no help here. I haven't deep fried anything in at least 10 years.

    As for canola or not, the Mayo Clinic and Harvard University disagree with Healthwyze (which reads like it was written by chicken little).

    http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/canola-oil/faq-20058235

    https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hotch
    Hotch Posts: 3,564
    edited November 2016
    HofstraJet said:
    Hotch said:
    Photo Egg said:
    Rascal said:
    Read here:  http://healthwyze.org/reports/123-the-bomb-shell-truth-about-canola-oil
    WOW
    Did you by chance take a look at all of the articles listed on the left margin?

    You mean you never read Why You Should Never Listen to Your Dentist, Why You Should Never Brush Your Teeth After Consuming Sugar, and the Epidemic of Poisonous Cavity-Causing Fluoride?

    Or this gem: Holistically and Naturally Treating Gallstones, Gallbladder Attacks, and What You Can Do About Them Without Getting Butchered by a Surgeon? :smiley:
    ROTFLMAO!! ;)
    Wait, it's on the internet so it is the truth, correct?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Photo Egg
    Photo Egg Posts: 12,137
    Hotch said:
    Photo Egg said:
    Rascal said:
    Read here:  http://healthwyze.org/reports/123-the-bomb-shell-truth-about-canola-oil
    WOW
    Did you by chance take a look at all of the articles listed on the left margin?

    I think the woman is a Quack...with NO medical/lab/scientific training at all.
    But it was a good read learning the history behind the oils.
    Thank you,
    Darian

    Galveston Texas
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  • Rascal
    Rascal Posts: 3,923
    Canola oil is a GMO product and hydrogenated to boot!!!
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  • HofstraJet
    HofstraJet Posts: 1,170
    FYI - Academy.com has 3 gal LouAna Peanut Oil for 19.99
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • JRWhitee
    JRWhitee Posts: 5,678
    I always used peanut oil because it doesn't transfer flavors.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Mikeymise
    Mikeymise Posts: 53
    You have a major advantage over a commercial setting.  The biggest enemy of a deep fryer is the constant high temperature.  Restaurants purchase mostly for longevity.  You can buy hydrogen free canola.  Or Fry max.  When done, cool and strain for another fry.  Keep chilled.  Oh, the Admiration label is toward the low end on the quality scale.
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  • Hub
    Hub Posts: 927
    There are times in life when I skimp and go the cheap route.  There are times that I refuse to do so.  Oil is one of those times.  I use 100% peanut oil 100% of the time.  Sure it costs more, but I'm pretty sure when I am on my death bed I will NOT say "Man, I wish I hadn't spent the extra money on peanut oil."
    Beautiful and lovely Villa Rica, Georgia
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  • DoubleEgger
    DoubleEgger Posts: 19,152
    I use vegetable oil and old school Crisco in the can. At least I'll die happy. 
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  • txhawkeye
    txhawkeye Posts: 279
    100% peanut oil here worth the extra $$ in my opinion
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  • GregW
    GregW Posts: 2,678
    If I could find a local source, I would use cottonseed oil.
    I saw a show on PBS that was about a fried catfish place down in Texas. They said cottonseed oil produced the best quality of fried catfish.

    I don't know this to be a fact, maybe someone who has used cottonseed oil can weigh in on it's quality.
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  • SGH
    SGH Posts: 28,988
    GregW said:
    They said cottonseed oil produced the best quality of fried catfish.

    I don't know this to be a fact, maybe someone who has used cottonseed oil can weigh in on it's quality.
    The strong point of cottonseed oil is it does not pick up flavors as bad as other oils. Thus you can drop a load of chicken (or whatever) and then fry pork (or whatever) right behind it without transferring flavors. Cottonseed oil is the only oil capable of this. 
    In my opinion, pure peanut oil is the heaviest duty oil out there. You can push it to real high temps more times than you can any other oil. Cottonseed oil can be pushed pretty hard too. However peanut oil will ultimately hold up better to extremely high temp, high ramp up and high volume frying.
    With the above said, for medium temps and redundant frying, (think fish or shrimp frying in volumes) cottonseed oil is about as good as it gets due to its ability to not pick up flavors as bad as other oils. 
    For what its worth, for flash frying I use peanut oil. Flash frying = 475 degrees or higher. 
    For frying 5 or more turkeys back to back, I use peanut oil. 
    For fish, shrimp, oysters, etc, etc, (that are not flash fried) I use cottonseed oil or a blend of cottonseed, sunflower seed and peanut oil. This 3 way blend can be purchased at Bass Pro Shop.  
    At the end of the day, if you are not running real high temps (flash frying) any oil will work just fine for most applications. However if flash frying or real high volume is in your future, go with peanut oil. It's the only one that I have found that can be pushed to 500 degrees without issues. 
    For the record, just because a particular dumb a$$ on the forum pushes oil this high doesn't mean that you should. Always follow the manufacturers label and proceed at your own peril. 


    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • travisstrick
    travisstrick Posts: 5,002
    Gutter oil from Shanghai. 
    Be careful, man! I've got a beverage here.
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  • SGH
    SGH Posts: 28,988
    travisstrick said:
    Gutter oil from Shanghai. 
    Or the oil from a hippies nappy head ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bgebrent
    bgebrent Posts: 19,636
    Grape seed oil or good ole fashioned vegetable oil.  Really simple.  All about the smoke point.  canola oil
    Sandy Springs & Dawsonville Ga
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