I currently use canola or sunflower oil when I fry things, will I be able to replace them with this? Will it smoke when I get it to a high heat?
1421042
The following table presents smoke points of various fats: Fat Quality Smoke Point Almond oil 420F 216C Avocado oil Refined 520F 271C[5] Avocado oil Un-Refined, Virgin 375-400F 190-204C Butter 250-300F 121-149C Canola oil Expeller Press 375-450F[6] 190-232C Canola oil High Oleic 475F 246C Canola oil Refined 400F 204C[1] Castor oil Refined 392F 200C[7] Coconut oil Extra Virgin (Unrefined) 350F[8] 177C Coconut oil Refined 450F 232C Corn oil Unrefined 352F 178C[7] Corn oil Refined 450F 232C[1] Cottonseed oil 420F 216C[1] Flax seed oil Unrefined 225F 107C Ghee (Indian Clarified Butter) 485F 252C Grapeseed oil 420F 216C Hazelnut oil 430F 221C Hemp oil 330F 165C Lard 370F 188C Macadamia oil 413F 210C Mustard oil 489F 254C Olive oil Extra virgin 375F 191C Olive oil Virgin 391F 199C[7] Olive oil Pomace 460F 238C[1] Olive oil Extra light 468F 242C[1] Olive oil, high quality (low acidity) Extra virgin 405F 207C Palm oil Difractionated 455F 235C[9] Peanut oil Unrefined 320F 160C Peanut oil Refined 450F 232C[1] Rice bran oil 490F 254C Safflower oil Unrefined 225F 107C Safflower oil Semirefined 320F 160C Safflower oil Refined 510F 266C[1] Sesame oil Unrefined 350F 177C Sesame oil Semirefined 450F 232C Soybean oil Unrefined 320F 160C Soybean oil Semirefined 350F 177C Soybean oil Refined 460F 238C[1] Sunflower oil Unrefined 225F 107C Sunflower oil Semirefined 450F 232C Sunflower oil, high oleic Unrefined 320F 160C Sunflower oil Refined 440F 227C[1] Tea seed oil 485F 252C Vegetable shortening 360F 182C Walnut oil Unrefined 320F 160C Walnut oil Semirefined 400F 204C
1421043
I have not head a problem with this oil overheating at all, the way olive oil quickly overheats.
1421044
Coconut oil is the best replacement for your current oils. Its has a high flash point and gives great flavor to food. I've also heard grapeseed and palm oils are good but I prefer coconut. Also make sure when purchasing coconut oil extra virgin cold pressed so you get as much nutrients as possible. The current oils you are using are stripped of their smell for longer shelf life so its rancid before it gets to you and you wont even know it
1421045
This is way better than canola and sunflower oil...a healthy fat with a higher smoke point. I know there is a site out there that lists the smoke point for different oils...coconut is good to higher temps than these oils you mention, and it gives a great flavor (not coconutty-but satisfying)
1421046
It will take the highest heat that any organic oil will handle...has a nice coconut fragrance when frying. hope this will help you.
1421047
yes you can replace it, I got rid of every other oil and I love this! It does not smoke, at least not that I have ever noticed
1877134
I have not used this particular brand, but I use safflower oil for stir-frying because it has one of the highest smoke points of any vegetable oil.
1715782
We used the same oil a second time, because it was done on the same week. I put it through a small colander to take the solid particles out. We have not used our fryer since, so I will probably not use the same oil again, although we did store it in its original bottle. My husband will use it in his diesel truck as fuel.
1055509
no smoke at all. The only thing would be a little steam other than that the smoker detector won't go off. But don't do what I did, I forgot to pat my potatoes for french fries and because of the dampness the fryer did overflow with grease which is to be expected - but no smoke. I have really been having problems frying DUH!! You will enjoy the fryer a very safe product and honest no smoke. At least I don't have any smoke. Jaw
2003560
It depends on what size of item or itemsYou're frying. Your best bet is to fill it withWater to judge the amt of oil you need toUse
1206276
The organic, unrefined, coconut oil is fine for cooking, but if you are going to use it for scrambled eggs and other things you cook in a frying pan, it is important not to let it get overly hot. It should not get to the point it is smoking. It has a very low melting temperature, so it does not take much to get it ready to add the food you want to cook. I use it all the time for cooking eggs.
773620
I have read that canola oil is can be used or other light weight oil like mineral oil. No veg oil.
1345000
It can handle the high heat 480-500 degrees without deteriorating the avocado oil. It is a raw cold pressed oil that is very pure, so it may smoke because of sediment, but wont harm the oil.
1134097
I've never cooked with this specific one but I have coconut cooking oil. I use it more for baking because it has a low smoking point and smokes real bad
1644591
Amazing. We fried wings in it and was turning out 30-40 pieces every 15-20 mins. It never smoked and the oil didn't burn from all the flour and buttermilk we use on our chicken. We actually use the same oil again for another fry and it still didn't burn or smoke. Chicken came out a beautiful golden brown. Hope this helps.
338052
Yes but watch the heat. Like the other response I mix lump charcole and wood chips.great smoke flavor.
838058
No it is not recommended that you use regular cooking oil. Oils heat up and cook differently so it's important to use popcorn oil. I've found it at my food store near all the other popcorn selections...
2081237
i reuse the oil for some things like french fries. anything fishy i dispose of the oil after one use. with french fries, i reuse oil several times - as much as 4. the fryer does not overheat the oil so it does not break down. also, i remove any small pieces of fries so it doesnt sit in the oil between uses. i really like this fryer but it does have one drawback - you cannot lift the basket and set it on the rim to drain - you have to hold it for a few minutes or put the food immediately on paper towels. i like to "air drain" personally but this may not matter to everyone. overall, i really like the fryer and use it often. i reuse the oil for some things like french fries. anything fishy i dispose of the oil after one use. with french fries, i reuse oil several times - as much as 4. the fryer does not overheat the oil so it does not break down. also, i remove any small pieces of fries so it doesnt sit in the oil between uses. i really like this fryer but it does have one drawback - you cannot lift the basket and set it on the rim to drain - you have to hold it for a few minutes or put the food immediately on paper towels. i like to "air drain" personally but this may not matter to everyone. overall,... » Read More i reuse the oil for some things like french fries. anything fishy i dispose of the oil after one use. with french fries, i reuse oil several times - as much as 4. the fryer does not overheat the oil so it does not break down. also, i remove any small pieces of fries so it doesnt sit in the oil between uses. i really like this fryer but it does have one drawback - you cannot lift the basket and set it on the rim to drain - you have to hold it for a few minutes or put the food immediately on paper towels. i like to "air drain" personally but this may not matter to everyone. overall, i really like the fryer and use it often. « Show Less
917673
I have removed the basket on occasion and fried foods however, just make sure you use a slotted spoon that can withstand the high temperature of the oil
785262
I mostly use olive oil but I have fried chicken in regular vegetable or canola oil and have not had any problems. I always hand wash all of my Anolon cookware though. I absolutely love Anolon.
1397798
I wouldn't even consider it! Would get too hot to handle. Also, what would one do with leftover heated oil?Flavor change for sure. Too attractive to take a chance on damaging the appearance by exposing it to excessive heat.mmm
2035455
You actually can, but I find that adding a touch (tea or tablespoon) of olive, rice bran or canola oil to this pan never hurts, especially when you want some carmelization, sheen and moisture of your cooked products (like onions, omelets, frozen potstickers, or whatever). Just be careful NOT to cook high heat items like a thick steak on non-stick surfaces- it won't come out as well as cooking over a grill or cast iron, and some discoloration will be left on some of the non-stick surface that may not come off; plus non-stick surfaced pans supposedly give off traces of carcinogens, when subject to very high heat. Good luck. You actually can, but I find that adding a touch (tea or tablespoon) of olive, rice bran or canola oil to this pan never hurts, especially when you want some carmelization, sheen and moisture of your cooked products (like onions, omelets, frozen potstickers, or whatever). Just be careful NOT to cook high heat items like a thick steak on non-stick surfaces- it won't come out as well as cooking over a grill or cast iron, and some discoloration will be left on some of the non-stick surface that may not come off; plus non-stick surfaced pans supposedly give off traces of carcinogens, when... » Read More You actually can, but I find that adding a touch (tea or tablespoon) of olive, rice bran or canola oil to this pan never hurts, especially when you want some carmelization, sheen and moisture of your cooked products (like onions, omelets, frozen potstickers, or whatever). Just be careful NOT to cook high heat items like a thick steak on non-stick surfaces- it won't come out as well as cooking over a grill or cast iron, and some discoloration will be left on some of the non-stick surface that may not come off; plus non-stick surfaced pans supposedly give off traces of carcinogens, when subject to very high heat. Good luck. « Show Less