The Food Lab: Better Home Cooking Through Science

ability. It’s up to you, but I know which way I lean.
My oil of choice for deep-frying is almost always
peanut oil, which has a high smoke point and enough
saturated fat to give a perfectly crisp crust without it
tasting waxy or heavy, as shortening, lard, or other
animal fats can.
The use of the term “vegetable oil” is not strictly
regulated—it can contain any combination of certain
oils. Practically, however, it’s almost always a
combination of corn, canola, and/or sunflower oil,
and its smoke point will fall somewhere in the 400° to
450°F range.

FAT SMOKE

POINT

PERCENTAGE

OF

SATURATED

FAT

Butter 300° to

350°F

62%

Coconut

Oil

350°F 86%

Vegetable 360°F 31%