Hot take: Vegetable oil is terrible for deep frying and I can prove it

I used to just grab whatever cheap vegetable oil was on sale for frying. Then I read a food science blog that tested smoke points of different oils. Vegetable oil smokes at 400F, but peanut oil holds steady at 450F. That 50 degree difference means vegetable oil breaks down faster and makes food greasy. I tried peanut oil on a batch of chicken wings last weekend and the crust stayed crispy for 15 minutes after pulling them out. Has anyone else noticed a huge difference switching to a higher smoke point oil?

2 comments

2 Comments

morgan_ramirez10d ago

Wait, nobody's talking about how vegetable oil is usually a blend of different oils so you never really know what you're getting. Peanut oil is consistent every time.

holly_sanchez7510d ago

Totally get what you're saying about not really knowing what you're getting with vegetable oil. That's exactly why I switched to peanut oil a few years back, it's just so much easier to trust what's in the bottle. You're right that consistency makes a big difference when you're cooking.