When frying, what is the best oil to use for high temperature?

When frying at high temperatures, the best oil to use is one that has a high smoke point, which is the temperature at which the oil begins to smoke and break down. Canola oil is an excellent choice due to its smoke point, which typically ranges between 400°F and 450°F (204°C - 232°C). This makes it suitable for various frying methods, including deep frying and sautéing, allowing for better flavor and texture in the finished product without the oil imparting off-flavors or harmful compounds.

In contrast, while olive oil has healthy fats and is excellent for lower-temperature cooking, its smoke point is lower, especially for extra virgin olive oil, which may make it less ideal for high-temperature frying. Coconut oil has a moderate smoke point and can work for frying, but it can impart a distinct flavor that may not be desirable in all dishes. Vegetable oil, a category that includes a variety of oils, often has a higher smoke point, but the specific type can vary greatly. Canola oil stands out for its widely recognized stability under heat and versatility in cooking applications.