If you need to deep fry something, which oil...?

[tinuviel_k]

I just finished seasoning my cast iron pan, and I'd like the first few things I cook it it to be fried to help enhance the seasoning. Trouble is, I don't fry foods, so I have no idea what I am doing!

I have no refined oils in the house (just butter, olive oil, home-rendered lard and duck fat, and raw coconut oil), so I think I need to go out and buy something to fry with. What do I use? I'd like to steer clear of corn, soy, and canola oils, if possible.

I am thinking I am going to make funnel cakes because fair season is so far away.
http://thepioneerwoman.com/tasty-kit...unnel-cakes-2/

[ProtoLawyer]

Peanut's a good frying oil if allergies aren't a concern. Lard can work well, too. Both do impart some flavor (but even neutral oils like canola do, too--they're just not as distinct).

Butter and olive oil, not so much--low smoke point, so they burn before they cook. Although I have deep-fried small potatoes in NON-virgin olive oil (tapas styple--parboil them whole, let dry thoroughly, finish up in the olive oil until they're nice and wrinkly--serve with garlic mayo for dipping) and that's worked well.

[alivia]

From what you have in the house, the lard or duck fat would be my first choice with coconut oil close behind as my second choice. It would depend on how "meaty" your animal fats taste. The olive oil will become a smoky mess and the butter will just burn. Save your leftover oil - whichever you choose - for the next frying time. You can strain it if needed.

From the store...that's tough. I've used peanut oil or sunflower oil in a big pinch, but I hate them both and they both make me feel awful.

Funnel cakes...yummm.....

[tinuviel_k]

I thought of using my lard, but it is so time consuming and expensive for me to make! I have to pay $4 a pound for the nice, local organic pastured leaf lard that I get, then I spend half a day rendering it. That stuff is like gold to me. The thought of using so much for one recipe and then throwing out the waste made me shudder. Pie crusts and amazing refried beans all going down the drain (or into the trash, I guess)!

[Elecampane]

Peanut oil is my go-to for deep frying lately. But for shallow frying (think fritters or chicken fingers) I have been using ghee in my cast iron and I love it. It makes the food taste yummy and buttery but doesn't burn.

[alivia]

I hear ya on the cost thing. It's so hard to use costly oils for frying. I hate it too! In that case, I'd do peanut or sunflower, or the coconut if it was a decent price. Ghee is a great option if you can find a good price on it. I used to order a coconut/ghee blend from somewhere that was a good price and perfect for jobs like this. It was called "Blue Breeze." What a goofy name! But it was good stuff.

[cristeen]

I use either lard or refined coconut oil for frying.

But, deep frying isn't your only option. Fry up a pound of bacon, or some hamburgers, or even some taco meat. Anything that contains plenty of fat.

[Storm Bride]

Can anyone point me to solid research supporting using lard, coconut oil and/or ghee for deep frying? DH does most of our deep frying (more than we should, I think, but not a ton of it), and he's not terribly in line with my thoughts on this subject. (I'll freely admit my beliefs aren't a result of research. They're the result of a personal bias towards ingesting things that don't require laboratories and complex chemical processes to create.)

[LeahBoo]

I like coconut oil for frying, but I use the refined stuff. For one, it's cheaper, and you can use it to fry anything and it doesn't impart any flavor.

[Magelet]

I don't have the energy right now to go find research, but it's all based off the healthfulness of the fat you are frying in.

I haven't really done any deep frying (or particularly shallow frying except latkes) because it uses SO much fat. I'd love to, but it's too expensive right now.

I'd use coconut oil, lard (since you eat it. we don't, for religious reasons), duck fat, beef fat or ghee or a mix thereof for deep frying. For shallower frying (a la latkes etc) I'd also consider chicken fat, or a mix thereof.

I agree with cristeen that you don't have to deep fry to season your pan properly. I seasoned my two almost entirely by sauteing onions in plenty of butter or olive oil, then only wiping the pan out (not washing it out.) they are well seasoned now. (we do eat a lot of sauted onions). things like fatty hamburgers, bacon, etc would be good to.

[Elecampane]

p.s. I get my ghee at costco. Huge jar for a very reasonable price.

[SophieAnn]

Cooking bacon is also a great way to help season cast iron.

My mom always fried with peanut oil. Very yummy.

I've never deep-fried anything.

But... pioneerwoman sure does make me want to try!