First, it's worth exploring why some oils are better for frying than others. The main factor is an oil's smoke point, or the temperature at which the oil will burn and produce smoke. … 展开

Shallow frying, which includes stir-frying and sauteing, is a versatile and common method many of us use at home. For shallow frying, you don't need the temperatures to … 展开

Compared to shallow frying, deep frying requires higher temperatures—often over 400 degrees Fahrenheit. When choosing oil for deep-fried delights like French fries or fried chicken, "a… 展开

Oils with lower smoke points are best kept out of the cooking process entirely. These oils will rapidly burn and degrade at high heat, and ultimately, lose flavor. Examples include flax seed… 展开