What is the best fat for deep frying?

January 1, 2026 •

4 min read

According to the U.S. Department of Agriculture, deep-frying requires using fats with a high smoke point to ensure food cooks properly and safely. So, what is the best fat for deep frying when considering factors like heat stability, flavor, and cost?

Quick Summary

An optimal fat for deep frying must have a high smoke point, heat stability, and a suitable flavor profile. Popular choices include refined vegetable oils like canola and peanut oil, along with traditional animal fats such as lard and tallow, each offering unique benefits and drawbacks.

Key Points

Smoke Point is Crucial: Choose a fat with a high smoke point (above 375°F) to prevent burning and preserve flavor during deep frying.
Neutral Flavor vs. Distinct Flavor: Canola and vegetable oils offer versatility with a neutral flavor, while peanut or animal fats impart a richer taste.
Heat Stability Matters for Reuse: Fats with higher monounsaturated or saturated fat content, like avocado or tallow, are more stable and can be reused more often than those high in polyunsaturated fats.
Cost-Effective Options: For budget-friendly and reliable results, canola oil and blended vegetable oils are excellent choices for deep frying.
Animal Fats for Tradition: Lard and tallow provide rich flavor and crisp texture for traditional recipes, favored by those on ketogenic or low-carb diets.
Reuse Fat Safely: Strain cooled oil after each use and store it properly. Discard if it develops a dark color, rancid smell, or gummy texture.
Allergy Awareness: Exercise caution with peanut oil if cooking for individuals with peanut allergies, as some products may not be fully refined of the allergen.

Understanding the Key Factors in Deep Frying

To achieve the perfect deep-fried texture—crispy on the outside, tender on the inside—the fat you choose is paramount. Several key characteristics determine a fat's suitability for high-heat cooking:

Smoke Point: This is the temperature at which a fat begins to break down and smoke. Once oil smokes, it degrades, loses its nutritional value, and can impart a burnt or rancid flavor to your food. For deep frying, a fat with a smoke point of at least 375°F (190°C) is essential, as the typical frying temperature range is 350–375°F (175–190°C).
Flavor: The fat's flavor profile can either enhance or detract from your food. Neutral-flavored oils like canola or vegetable oil are versatile and let the natural taste of the food shine, while oils with more distinct flavors, like peanut or coconut oil, can add a new dimension to your dish.
Heat Stability: This refers to an oil's resistance to oxidation and degradation under high heat. Fats rich in saturated or monounsaturated fats are generally more stable than those high in polyunsaturated fats, which can release harmful compounds like aldehydes when heated repeatedly. This is especially important if you plan to reuse your frying fat.
Cost: Deep frying requires a large volume of fat, so cost is a practical consideration for many home cooks. Affordable and widely available options like canola and vegetable oils are often popular for this reason.

Popular Fats for Deep Frying

Canola Oil

Canola oil is a kitchen staple prized for its neutral taste, affordability, and high smoke point (around 400°F or 204°C). Made from rapeseed, it is high in monounsaturated fats, which give it good heat stability. Its neutral flavor makes it a versatile choice that won't overpower the taste of your food. It is a reliable and cost-effective option for a wide variety of fried foods.

Peanut Oil

For many, peanut oil is the gold standard for deep frying, particularly for fried chicken and turkey. With a very high smoke point of 425–450°F (218–232°C), it can handle intense heat without breaking down. It imparts a mild, nutty flavor that complements many foods beautifully. However, it is generally more expensive than canola or vegetable oil and is a serious consideration for those with peanut allergies.

Vegetable Oil (Blend)

Most fats labeled simply as "vegetable oil" are a blend of various plant oils, such as soybean, corn, and sunflower. They are known for being affordable and having a high smoke point (400–450°F or 204–232°C), making them a versatile choice for general deep-frying purposes. Their neutral flavor is a key selling point, but their blend composition can vary.

Avocado Oil

Often considered one of the healthiest options, avocado oil boasts an exceptionally high smoke point of 520°F (270°C) and is rich in monounsaturated fats. It has a buttery, mild flavor that doesn't overwhelm dishes. The main drawback is its high cost, making it less practical for deep frying large quantities of food.

Lard and Tallow

Rendered animal fats like lard (from pork) and tallow (from beef) were once the traditional choice for deep frying. Lard typically has a smoke point of 374°F (190°C), while tallow is around 400°F (204°C). They impart a rich, savory flavor and are heat-stable due to their high saturated fat content. While some ketogenic and low-carb diets favor them, they are high in saturated fat and less common in modern home kitchens. Learn more about the health implications of saturated fats from the American Heart Association.

Comparison Table of Popular Frying Fats


Feature	Canola Oil	Peanut Oil	Avocado Oil	Lard/Tallow	Vegetable Oil (Blend)
Smoke Point	~400°F	425–450°F	~520°F	~374°F / ~400°F	400–450°F
Flavor	Neutral	Mild, nutty	Mild, buttery	Rich, savory	Neutral
Heat Stability	High (monounsaturated)	High (monounsaturated)	Very High (monounsaturated)	Very High (saturated)	High (blended)
Best For	General use, versatility	Fried chicken, turkey	Health-conscious frying	Traditional frying, rich flavor	Affordable, all-purpose
Main Considerations	Potential for omega-6 issues	Allergen risk, cost	High cost	High saturated fat content	Blend composition can vary

Reusing Deep Frying Fat

Reusing frying fat is a common practice to save money, but it should be done carefully. The fat's stability and prior use determine how many times it can be reused.

Best Practices for Reuse

Strain Immediately: After cooking, let the fat cool completely. Then, strain it through a fine-mesh sieve or cheesecloth to remove any food particles. This prevents the particles from burning and degrading the fat.
Store Properly: Store the strained fat in an airtight container away from heat and light. Refrigeration is best for animal fats, while shelf storage works for most refined oils.
Check for Signs of Degradation: Before each use, inspect the fat for signs of spoilage. Discard the fat if it appears dark, smells rancid, or has a greasy, sticky consistency.

Conclusion

When deciding what is the best fat for deep frying, there is no single answer; the ideal choice depends on your priorities. For maximum health benefits and a superior smoke point, avocado oil is the clear winner, though at a significant cost. For most home cooks seeking an affordable, neutral-flavored, and reliable fat, canola or a quality vegetable oil blend is the best choice. If you prefer a rich, traditional flavor and aren't concerned with saturated fat content, animal fats like lard or tallow deliver exceptional results. Ultimately, prioritizing a fat with a high smoke point and good heat stability ensures both delicious food and safe cooking.

Frequently Asked Questions

Canola oil is widely considered one of the best all-purpose fats for deep frying due to its neutral flavor, high smoke point, and affordability, making it a versatile choice for most cooking applications.

While highly refined peanut oil typically removes the allergens, it is not guaranteed. It is best to avoid using peanut oil for deep frying if cooking for someone with a severe peanut allergy and opt for a different fat, such as canola or vegetable oil.

Originally, McDonald's used a mix of beef tallow and cottonseed oil for its french fries, which contributed to their distinct flavor. They switched to vegetable oil blends due to public pressure regarding saturated fat.

Check for signs of degradation. The oil should be discarded if it has become very dark, smells rancid or 'off,' or appears thick and syrupy.

It depends on the type. Extra virgin olive oil has a low smoke point and is not suitable for deep frying. However, refined 'light' olive oil has a higher smoke point and can be used, though it is more expensive than other options.

Saturated fats are made of more tightly packed fatty acid chains, making them less prone to oxidation and degradation when exposed to high heat compared to polyunsaturated fats.

Avocado oil is often cited as one of the healthiest fats for deep frying due to its very high smoke point and high content of heart-healthy monounsaturated fats. However, it is also one of the most expensive options.