At home, we do not end up frying a lot of our food. Do not get me wrong, almost forty-five percent of the calories that I consume come from fat. The fat we consume comes from nuts and seeds or foods like avocado. The oil we consume is usually in the form of organic, cold pressed and consumed in its raw form which means we do not heat the oil. For example, we may sprinkle it on a salad or use it to spread on bread we are eating. Consuming fat this way is perhaps the best way to do so because many oils are susceptible to heat and even light.
If you do fry food at home, there are several things to evaluate. First, look up the smoking point of the oil. Olive oil has a low smoking point and therefore is best used cold or as a medium to sautee. The smoking point of oil is the point at which oil begins to break down. Generally speaking, vegetable oils have a higher smoke point as do refined oils. When you fry your food, you are usually looking to achieve a temperature of 375 degrees Fahrenheit. Most vegetable oils have a smoking point that is higher. Once used or if the oil reaches its smoking point and starts to break down the oil’s smoking point is reduced.
If you are the sort who believes in reusing your oils, take heed. There is no set number of times oil can be used. However, your ability to do is a function of the type of oil, how long it was used, what you cooked in it and the frying that you did. Experts warn against reusing oil for a host of reasons. Any food left in the oil attracts bacteria. Refried oil can also create free radicals which can result in cancer. You may be best served to stay away from fried food.