On which oil it is better to fry, and on which it is absolutely impossible

If you fry a patty or pancake, and at least the potatoes or cheesecakes are not in that oil, the kitchen will be full of smoke. But this is the most innocent thing that can happen. Some types of oil form carcinogens, they can easily be poisoned or earn serious diseases. Which oil is better not to fry?

Oh, this point! Smoke point

There is a temperature at which even the most useful oil becomes harmful. Therefore, in no case can it be heated to such parameters. This maximum is called the point of smoke. Each oil has its own. For unrefined oils, the smoke point is much lower, so they start to burn faster, produce unpleasant odors, and then form carcinogenic compounds.

Immediately talk about temperatures

One oil is suitable even for deep-frying, the other kind can only be used gently in a pan, trying not to overheat. What does it depend on? It is from the heating temperature. The parameters to which the oil is heated:

• in a pan with a thin layer from 110 to 170 degrees;
• oil for frying oil heats up to 190-200 degrees;
• on open fire, charcoal, grilled oil is heated to 200 degrees;
• the oil in the oven heats up to 220-250 degrees;
• the temperature of the stewing and extinguishing of products with oil does not exceed 100 degrees.

Consequently, some kind can be used for frying in a pan, for example, butter. Of course, you should try not to overheat it. But the same butter should not be rubbed with meat for grilling or added to fry with other fats. But on the melted butter, you can cook almost everything and everywhere, its smoke point is 250 degrees.

Omega: what you need to know

The possibility of using oil for frying is influenced not only by the way of cooking and the point of smoking. It is very important to observe the rate of omega-6 fats, which are too much in sunflower and corn oil. Ideally, in the human diet with omega-3 fats, they should be present in approximately equal proportions. But, since a person most often fries food in affordable sunflower oil, Omega-6 enters the body 15-20 times more.

What threatens such an imbalance? Over time, cell regeneration is disturbed, microscopic inflammations appear, the body wears out quickly, and skin and hair problems occur. The situation is even worse if Omega-3 fatty acids do not come at all. It is for their high content that some unrefined oils are valued. They help out, when there is no possibility to use a direct source - salmon.

On which oil you can fry

Refined sunflower oil is one of the most popular and frequently used for frying products. But this popularity is explained only by an affordable price. Nutritionists and nutritionists against this species. It is almost 70% Omega-6, in contrast to the valuable Omega-3 and Omega-9 fatty acids, the body does not need such an amount. In general, it is possible to use for frying, but it is impossible to abuse it with this butter, it is sometimes wiser to use an alternative. What other oils to use for frying:

• Refined olive oil. Suitable for frying products, mainly consists of omega-6, but it is important not to overheat it.
• Corn oil. A companion of sunflower, as this type is actively used in public catering because of its cheapness, it is often found in fast food. You can fry on it, but often you do not need to use it.
• Coconut oil. It is ideal for frying foods in a pan, loved by adherents of a healthy diet, combined with various foods, does not emit harmful substances. Coconut oil is often called the vegetable version of saturated fat, only it does not provoke an increase in cholesterol.
• Guy, ghee or just ghee. It is actively used in Asian countries, especially in India, it is excellent for frying food in a pan and not only, it can be heated to 250 degrees.
• Mustard oil. This product has a high smoking point, great for frying, but has a very specific taste and smell. Therefore used for such purposes is extremely rare.

You can also fry food in rapeseed oil. Its second name is canola. But in the production and purification of extremely harmful technologies are used, as a result, the amount of omega-6 acids significantly increases. To use this oil is often impossible.

On which oils it is absolutely impossible to fry

There are oils that are desirable to use only fresh. Moreover, some species do not even tolerate minimal heating. But why do people still use them as food, some even now “in fashion”? It's simple - the main value is of useful composition. Unrefined oils are sources of the unique fatty acids mentioned above. Therefore, they should be consumed, but not heated. Which oils are not suitable for frying:

• Flaxseed. It can be heated to 107 degrees, but nutrients begin to evaporate at 40 degrees. Therefore, it is wiser to fill a fresh salad with flax oil or warm porridge.
• Unrefined sunflower oil. It will do more harm than good, moreover, when heated, it gives an unpleasant taste and aroma.
• Fat, goose, duck fat. Products of animal origin are often used for frying, but it is very unhealthy, raises cholesterol, and negatively affects the functioning of the heart.
• Palm oil. It has a high point of smoking, does not possess taste and smell, it is well stored, that is why it is so popular in food production. Everything is fine, but is included in the category of the most harmful products.

Also, do not heat and use for frying include the following types: walnut, sesame oil, grape seed. Hemp oil is also being returned to the shelves. Once it was very popular among the Slavs. The product is rich in valuable substances, it has many advantages, but it is undesirable to use it for frying.