Best designer oil for cooking at high temperatures

[snorkelman]

I bought a fancy french fry machine (T-Fal Actifry) which uses only 1 Tbspn oil. It produces great french fries. Anyway, I have been using EVOO but was curious about the designer oils that supposedly are healthier for you. Specifically the Enova or Smart Balance Omega cooking oil. Anyone already summarize the research out there?

The Enova seems to be diacylgycerol oil, which the company claims results in 1) less stored in the body as fat, and 2) lower serum triglyceride levels after a meal. The website claims it is great for cooking at temps and even recommends temps of 375 degrees F.

[Holyspokes]

Avocado oil has a very high smoke points (520)

Also, extra light olive oil has a higher smoke point than virgin and extra virgin If you want to stick with that.

I'm not sure about coconut oil... it has a relatively low smoke point (~350), but is very stable. So it may be smoking but not being damaged? Not really sure.

[VTRunner]

I'm not really sure about using these designer fats for frying, but it is generally accepted that oils with higher smoke points will not get damaged and are therefore better for frying. I have heard of enova before, but I dont know how good it will be for frying. The smart balance oil is just a blend of canola, soy, and olive. Extra Virgin Oilve oil has a relatively low smoke point, so I dont really feel that it would be the best choice.

As holyspokes said, there are many factors that make an oil suitable for frying, such as smoke point AND stability of the oil. Coconut oil and palm oils are very stable, so they will not be damaged during the frying process. Avocado oil would be a good option as well, but it is kind of expensive and not readily available.

Here is a little link that shows the smoke point of various oils. If you are still interested in frying with envoa, sorry I cant be of help. If the bottle says that it is safe for temps at 375 F, then I would say go for it. Maybe Emma Leigh can be of more help on the topic :D.

http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats

[On Fire]

From what I've read, Palm oil is your best choice for deep frying in a "healthy" fashion. You definitely want to refrain from using EVOO and VOO. As Holy mentioned, Extra LIGHT Olive Oil is another suitable alternative.

[On Fire]

Just found this on Wikipedia, there's a chart near the bottom that lists a number of oils, their smoke points and their % breakdown of fat types.

http://en.wikipedia.org/wiki/Cooking_oil

Hope this helps.

[Emma-Leigh]

From what I've read, Palm oil is your best choice for deep frying in a "healthy" fashion. You definitely want to refrain from using EVOO and VOO. As Holy mentioned, Extra LIGHT Olive Oil is another suitable alternative.
^
I wouldn't touch Palm oil if I were paid.

Not only is it bad for YOU, it has a stack of negative environmental impacts too....

Science Daily Article (http://www.sciencedaily.com/releases/2009/05/090502084827.htm) on health impact + Wiki on Environmental Concerns (http://en.wikipedia.org/wiki/Environmental_impact_of_palm_oil).

[On Fire]

^
I wouldn't touch Palm oil if I were paid.

Not only is it bad for YOU, it has a stack of negative environmental impacts too....

Science Daily Article (http://www.sciencedaily.com/releases/2009/05/090502084827.htm) on health impact + Wiki on Environmental Concerns (http://en.wikipedia.org/wiki/Environmental_impact_of_palm_oil).

Interesting, I'm now well versed in the environmental concerns, but of the health concerns, do you know of more studies? I'm not actually a fried food eater, except for rare occasions eating out, so I suppose I shouldn't really give advice on the frying subject, but I have read pages indicating that palm oil isn't so evil: http://www.ajcn.org/cgi/content/abstract/61/5/1043

Thanks for the insight Emma =)

[baarat]

Interesting, I'm now well versed in the environmental concerns, but of the health concerns, do you know of more studies? I'm not actually a fried food eater, except for rare occasions eating out, so I suppose I shouldn't really give advice on the frying subject, but I have read pages indicating that palm oil isn't so evil: http://www.ajcn.org/cgi/content/abstract/61/5/1043

Thanks for the insight Emma =)I agree with the environmental concerns, considering we've clear cut our whole continent over the last 200 years, it's good that we preach the word to other countries. The oil is another story. There's two, one is palm oil, which is good, then theirs palm kernel oil which is bad. As far as deep frying is concerned a fat that is primarily a saturated fat would be the healthiest route to take. Deep frying shouldn't go beyond 375 degrees, so smoke point isn't really the issue, it's oxidation and free radicals that should be what your concerned about. Lard would be a good choice for deep frying and you can't beat the taste either. The enova oil is full of trans fats and omega smart balance cooking oil has quite a bit of polyunsaturated fat omega 3's in it......and unless the company is totally fking ignorant or doesn't give a **** about your health...it shouldn't be heated at all.

[lilly_julia]

coconut oil is the best, it can withstand high heat without turning putrid and still maintain its excellent health benefits. don't heat olive oil so high.. it will quickly become rancid!

[caseykaldal]

Definitely go with Coconut Oil.

Aside from the huge list of positive health benefits and environmental benefits it also has an extremely high boiling point.

Plus it taste good!

[CashmereKermit]

Coconut oil hands down.

Roughly 50% of it is lauric acid

Amazing for you actually, great for the thyroid and in turn will help keep you lean.

(and a laundry list of beneficial properties)

[man0war]

Coconut oil hands down.

Roughly 50% of it is lauric acid

Amazing for you actually, great for the thyroid and in turn will help keep you lean.

(and a laundry list of beneficial properties)

I, too, have to agree on the coconut oil for frying. I hadn't had any kind of fried foods on a certain period of a few months during my long cut (came down from 350 perfectly so far), and then I found out and did a little research on coconut oil.
For the next two weeks I actually ate the same amount of calories and mostly the same foods (say 250g. of potateos fried instead of boiled) but started to fry some of them in some coconut oil. I actually went a couple hundred calories above my regular cut plan for that period and I kept getting the same results. It is a great thing this coconut oil, I don't even wanna touch most stuff cooked in sunflower oil now :D