Best, most stable fats / oils to use for frying

First --- Prefer steaming, poaching, boiling, pressure cooking

Not all oils are good for frying

Applying too much heat to an oil can cause it to smoke, indicating that its fatty acids are breaking down into toxic and mutated forms - which are now clearly demonstrated as a cause of many of today's health problems

Damaged, Altered, Toxic Fats;

If you see smoke, pull the pan off the burner and let it cool down a bit - because at that temperature the oil will begin to oxidize (go rancid);

Frying temperatures can reach 350 - 450 deg. F (ideally 350-375 deg. F), so for frying / sauteing / grilling / stir-frying, choose an oil with a high smoke point.    However,  although some oils  have high smoke points (e.g. peanut and soybean oils), they are usually refined, contain toxic fats and/or are from genetically modified crops;

•    Expeller pressed coconut oil (92%saturated fat).   Has no coconut taste; a very stable oil for frying temperatures. Coconut oil has a smoke point of 450°deg. F. If you see smoke, pull the pan off the burner and let it cool down a bit, because at that temp. the oil will begin to oxidize (go rancid);

•    UNREFINED avocado oil (76% monunsaturated fat).   An extremely stable oil for frying temperatures, with a smoke point of 480°F; this oil is also highly nutritious, but costs quite a bit more than expeller-pressed coconut oil

Avocado Oil

•    Palm Oil (50% saturated) and Palm kernel oil.   Stable frying oils, but not easily obtained in the Western world; have a strong flavor.

Palm Oil

For flavor - you can ADD a little butter (66% saturated) to other more heat stable oils.   Keep the frying temperature as low as possible;

Do NOT use olive oil or polyunsaturated fats (e.g. corn, canola, sunflower, soybean oil)  for frying.   They are too easily oxidized by heat

Smoke Points of Oil

Before reaching boiling point an oil will smoke.   Indicating that its fatty acids are breaking down; also causing oil to taste and smell unappetizing;

Smoke point of an oil is affected by:

•   Type of oil and its components

•    Oil's level of refinement - the more refined, the higher the smoke point