Deep Frying--olive oil???

[FairyRae]

My sister got me a small deep fryer for my birthday, which I have yet to use. It specifically says not to use lard in it (I think because it turns solid when cool). Is there a liquid-at-room-temp healthy fat/oil I can fry in?

I found this on olive oil on the whfoods site:

Generally, the "smoke point of olive oil" ranges from 220-437°F. Most commercial producers list their pure olive smoke points in the range of 425-450°F while "light" olive oil products (which have undergone more processing) are listed at 468°F. Manufacturers of extra virgin oil list their smoke points in a range that starts "just under 200°F" and that extends all the way up to 406°F. Again, the variability here is great, and most likely reflects differences in the degree of processing.

I typically use evoo in salad dressings, but don't really cook w/ it. What do you all think of using a more refined olive oil for frying? Any other ideas? I'd *like* to be able to use this deep fat fryer, but wouldn't want to do it in an unhealthy manner.

TIA for any thoughts/opinions/ideas!! I've read the WAPF page on fats (but not the tons of links on the page), but if you have links to a specific quote or page or site etc. that talks about this stuff, I'd love to read it!

[cristeen]

NEver fry with olive oil. Heating it that high is bad.

I fry with lard and/or CO. If you need a liquid oil, I'd choose sunflower, which can handle the high heat.

[emma1325]

Peanut oil maybe? I'm not positive of the health implications, but chick-fillet brags about using it.

[emma1325]

Or unflavored coconut oil?

[FairyRae]

Thanks Cristeen. I think I may just need to return the darn thing.

Do you have any links on why not to heat OO so high?

I'm searching it now and found this:

Olive Oil Myth: Olive oil loses its benefits when heated

The Facts: Excessively heating olive oil will evaporate the alcohols and esters which make up its delicate taste and fragrance. Heating olive oil will not change its health aspects, only the flavor. Use a cheaper olive oil which doesn't have much flavor to begin with if you want to fry with it, add a more flavorful olive oil after cooking or at the table.

Here is a statement on cooking with olive oil from the International Olive Oil Council (IOOC):

Frying temperatures

When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210º C) is well above the ideal temperature for frying food (180º C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.

Of course, they might also say frying in canola and vegetable oil is great for you too...

Ok, and I just found this:

I’ve got to tell you about these truly healthy potato chips I had at Expo West. Good Health Natural Products sells a kettle potato chip made with olive oil. Unlike most potato chips, which are made with soybean oil or vegetable oil — decidedly unhealthy oils.

These chips, on the other hand, are so healthy, they are listed in the exalted Weston A. Price Foundation Shopping Guide.

???

I think I'm going to write to WAPF about this one as well. But please keep the info coming if you have it!!!

emma--I'll look into the peanut oil--does unflavored CO come in a liquid form (not solid at room temp)? If so, I'd totally go w/ that!!!


ETA: I wrote to WAPF about this, asking specifically about the brand they supposedly recommend cooked in olive oil. I'll forward their response once I get it. (They've been very quick in the past when I've asked ?s.)

If anyone actually *has* a copy of the WAPF shopping guide, would you mind looking up the Good Health Natural Products olive oil kettle cooked potato chips? I'm interested to see if they're really in there.... TIA!!

[isabchi]

[BettinaAuSucre]

No, absolutely NO!

Firstly, its incredibly expensive to use for frying. youd need at least a liter which can cost you over $10.

Secondly while it does have a high smoke point, it's flavor impact on the food isnt ideal for frying.

I would just stick with good ol peanut oil or blended oil, which is 99% canola and 1% olive oil.

Olive oil breaks down at high temperatures, and wont last you multiple frying rounds or even 1.

costly + 1 use per liter=no. at least in my book.

[FairyRae]

Is peanut oil safe for frying in, healthwise? I need to go do some more research... Canola oil freaks me out so I won't do that. I'm also going to look into the sunflower oil like Cristeen mentioned...

I don't really *have* to fry anything, but would love to be able to use this fryer... I'm not going to do it if I can't find a relatively healthy way to do it though, you know?

[FairyRae]

Ok, I read more on the WAPF fats page:

Peanut Oil contains 48% oleic acid, 18% saturated fat and 34% omega-6 linoleic acid. Like olive oil, peanut oil is relatively stable and, therefore, appropriate for stir-frys on occasion. But the high percentage of omega-6 presents a potential danger, so use of peanut oil should be strictly limited.

Sesame Oil contains 42% oleic acid, 15% saturated fat, and 43% omega-6 linoleic acid. Sesame oil is similar in composition to peanut oil. It can be used for frying because it contains unique antioxidants that are not destroyed by heat. However, the high percentage of omega-6 militates against exclusive use.

Sounds like both are possibilities for occasional use...

[BettinaAuSucre]

Peanut oil is significantly more flavorful but ALOT more unhealthy than canola oil. Sesame oil is also expensive. but still works.

[nerdymom]

I thought NT recommends peanut oil over sunflower, canola, soy, safflower and the like...? I was just reading that section yesterday but I don't have the book at hand just now.

[Straggletag]

A nay vote to olive oil: it can smoke and polymerize at high heats. We have pans shellacked with the residue, and that stuff is no good for your lungs.

I'd go ahead and use lard or other animal fat (yum, goose!). I've yet to see a fryer where the fat going solid would be a con rather than a benefit. I assume that yours is a vat of some shape or another for the oil with a heating coil in the bottom and a fry basket, yes? Then at worst, I'd leave the basket out of the fat when it's turned off.

[FairyRae]

Thanks Straggletag--it has a fry basket and a coil at the bottom. Maybe I'll just try lard afterall...Can you leave it in, let it cool and harden, store at room temp, then reheat/reuse?? Just wondering! Could I do that w/ coconut oil as well? Just wondering!

nerdymom--you're right on as far as what the WAPF site says. Here is more info from a WAPF page on fats for those interested:

Safflower, Corn, Sunflower, Soybean and Cottonseed Oils all contain over 50% omega-6 and, except for soybean oil, only minimal amounts of omega-3. Safflower oil contains almost 80% omega-6. Researchers are just beginning to discover the dangers of excess omega-6 oils in the diet, whether rancid or not. Use of these oils should be strictly limited. They should never be consumed after they have been heated, as in cooking, frying or baking. High oleic safflower and sunflower oils, produced from hybrid plants, have a composition similar to olive oil, namely, high amounts of oleic acid and only small amounts of polyunsaturated fatty acids and, thus, are more stable than traditional varieties. However, it is difficult to find truly cold-pressed versions of these oils.

Canola Oil contains 5% saturated fat, 57% oleic acid, 23% omega-6 and 10%-15% omega-3. The newest oil on the market, canola oil was developed from the rape seed, a member of the mustard family. Rape seed is unsuited to human consumption because it contains a very-long-chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions. Canola oil was bred to contain little if any erucic acid and has drawn the attention of nutritionists because of its high oleic acid content. But there are some indications that canola oil presents dangers of its own. It has a high sulphur content and goes rancid easily. Baked goods made with canola oil develop mold very quickly. During the deodorizing process, the omega-3 fatty acids of processed canola oil are transformed into trans fatty acids, similar to those in margarine and possibly more dangerous.69 A recent study indicates that "heart healthy" canola oil actually creates a deficiency of vitamin E, a vitamin required for a healthy cardiovascular system.70 Other studies indicate that even low-erucic-acid canola oil causes heart lesions, particularly when the diet is low in saturated fat.71

ETA: I really appreciate everyone taking the time to respond, and sharing all of your ideas and experiences!!!

[Gingercat]

Originally Posted by FairyRae

I'm searching it now and found this:

Oh God, I think they do not know what they are talking about!
Even here in Greece where olive oil is everywhere people are willing to pay a lot to obtain cold-pressed extra-virgin olive oil.
I use the cold-pressed olive oil only for salads or on top of cooked dishes. If I have to use oil while cooking I'll use extra-virgin coconut oil.

[Straggletag]

I admit, I'd be worried about leaving lard out at room temperature for any length of time, although it'd certainly be re-rendered every time the fryer is turned on and it would be reheated enough to kill bacteria, but it could still go rancid on you. So, I suppose it would depend on how often you think you'll use the fryer. If you won't use it very frequently, you might prefer the coconut oil. Alternately, if the fryer is small enough and the cord is removable, you might put the whole thing in the fridge, then when you use it, let it come up to room temperature and wipe off any condensation before plugging it in.

As far as fats go, have you considered beef? Makes the best French Fries!

[velcromom]

I second the use of tallow for fries, yum! I don't see why having the fat go solid would be a problem either. Not sure what they are thinking on that. I don't think bacteria like to live in fat much and anyway the heat would kill anything. We leave butter at room temp for days, and even though it's got a high water content, it never goes rancid or starts growing things.

I don't know that I'd worry all that much about leaving lard at room temp. I recall my parents saving bacon grease in a tin at room temp, it was never refrigerated and seemed to last indefinitely...

[FairyRae]

Thank you all for all the info!

If I can reuse it, I'm seriously considering coconut oil. The price is the major issue w/ CO, of course...but if I can reuse it many times, I'd be ok w/ it...I need to look into this more.

The fryer is too big to store in my fridge--mainly b/c I never have room in my fridge w/ all the jars and stuff in there . I don't feel comfy atm leaving lard in there unrefrigerated. I don't plan on using it often, so leaving coconut oil in there seems like maybe the best option...

What about avocado oil? I've read it's also great for high heat frying b/c of it's high smoke point (probably is expensive though--but so is coconut). It looks like it's liquid...

Thanks again all!!! WAPF has not yet responded to my email, but I will report back when they do!

ETA: I think avocado is out--looks wayyyy too expensive...

[FairyRae]

How about palm oil? I think it's cheaper than coconut...

http://www.westonaprice.org/knowyour...ml#composition

Tropical Oils are more saturated than other vegetable oils.

Palm oil is about 50% saturated, with 41% oleic acid and about 9% linoleic acid.
Coconut oil is 92% saturated with over two-thirds of the saturated fat in the form of medium-chain fatty acids (often called medium-chain triglycerides). Of particular interest is lauric acid, found in large quantities in both coconut oil and in mother's milk. This fatty acid has strong antifungal and antimicrobial properties. Coconut oil protects tropical populations from bacteria and fungus so prevalent in their food supply; as third-world nations in tropical areas have switched to polyunsaturated vegetable oils, the incidence of intestinal disorders and immune deficiency diseases has increased dramatically. Because coconut oil contains lauric acid, it is often used in baby formulas.
Palm kernel oil, used primarily in candy coatings, also contains high levels of lauric acid. These oils are extremely stable and can be kept at room temperature for many months without becoming rancid. Highly saturated tropical oils do not contribute to heart disease but have nourished healthy populations for millennia.72 It is a shame we do not use these oils for cooking and baking-the bad rap they have received is the result of intense lobbying by the domestic vegetable oil industry.73
Red palm oil has a strong taste that most will find disagreeable-although it is used extensively throughout Africa-but clarified palm oil, which is tasteless and white in color, was formerly used as shortening and in the production of commercial French fries, while coconut oil was used in cookies, crackers and pastries.
The saturated fat scare has forced manufacturers to abandon these safe and healthy oils in favor of hydrogenated soybean, corn, canola and cottonseed oils.

[Koalamom]

I think I would return the fryer and get something else. Or just use lard or cocnut oil, never peanut or canola oil.

What about using butter or ghee to fry with? Are they good for that purpose?

[FairyRae]

I don't think I *can* return it--we no longer have the box. (I thought it was in the closet, but it went out w/ the recycling...)

So, we'll see! We can't do butter, and ghee is awesome but too costly in large amounts (even homemade). I think I need a minimum of 2 liters of fat/oil to use it...soooooo...not sure it will *ever* be used...maybe it's something for craigslist...

Thanks for the idea though! I love sauteeing/pan-frying in ghee for sure!!!