It is best to fry them in saturated fat, i.e. those with a high smoke point. Why are you asking? Because saturated fats have a dense chemical structure, so destroying their bonds with high temperature is not as simple as destroying the bonds of unsaturated fats. The best frying products are: lard (beef tallow), clarified butter, coconut oil, avocado oil. However, fats such as linseed oil, sunflower oil, nut oil, unclarified butter, safflower oil are not suitable for frying.
Table showing the smoke point
| Fat | Quality | Smoke Point[caution 1] | |
|---|---|---|---|
| Canola oil (Rapeseed) | Unrefined | 107°C | 225°F |
| Flaxseed oil | Unrefined | 107°C | 225°F[13] |
| Safflower oil | Unrefined | 107°C | 225°F[13] |
| Sunflower oil | Unrefined, first cold-pressed, raw | 107°C[29] | 225°F |
| Butter | 150°C | 302°F[15] | |
| Olive oil | Extra virgin | 160°C | 320°F[13] |
| Peanut oil | Unrefined | 160°C[13] | 320°F |
| Safflower oil | Semirefined | 160°C | 320°F[13] |
| Sunflower oil, high oleic | Unrefined | 160°C | 320°F[13] |
| Coconut oil | Unrefined, dry expeller pressed, virgin | 177°C | 350°F[20] |
| Sesame oil | Unrefined | 177°C | 350°F[13] |
| Corn oil | Unrefined | 178°C[19] | 352°F |
| Lard | 190°C | 374°F[15] | |
| Olive oil | Extra virgin | 190°C | 374°F[9] |
| Canola oil (Rapeseed) | Expeller press | 190-232°C | 375-450°F[18] |
| Olive oil | Refined | 199-243°C | 390-470°F[23] |
| Castor oil | Refined | 200°C[19] | 392°F |
| Canola oil (Rapeseed) | Refined | 204°C | 400°F |
| Olive oil | Extra virgin, low acidity, high quality | 207°C | 405°F[13][9] |
| Olive oil | Virgin | 210°C[19] | 410°F |
| Grape seed oil | 216°C | 421°F | |
| Vegetable oil blend | Refined | 220°C[9] | 428°F |
| Canola oil | 220-230°C[17] | 428–446°F | |
| Cottonseed oil | Refined, bleached, deodorized | 220-230°C[22] | 428–446 °F |
| Almond oil | 221°C | 430°F[11] | |
| Sunflower oil | 227°C[13] | 441°F | |
| Peanut oil | 227-229°C[13][25] | 441-445°F | |
| Corn oil | 230-238°C[21] | 446-460°F | |
| Coconut oil | Refined, dry | 232°C | 450°F[20] |
| Peanut oil | Refined | 232°C[13] | 450°F |
| Rice bran oil | Refined | 232°C[26] | 450°F |
| Sesame oil | Semirefined | 232°C | 450°F[13] |
| Sunflower oil | Semirefined | 232°C[13] | 450°F |
| Sunflower oil, high oleic | Refined | 232°C | 450°F[13] |
| Soybean oil | 234°C[27] | 453°F | |
| Palm oil | Difractionated | 235°C[24] | 455°F |
| Mustard oil | 250°C | 480°F[14] | |
| Beef Tallow | 250°C | 480°F | |
| Butter | Clarified | 250°C | 482°F[16] |
| Sunflower oil | Neutralized, dewaxed, bleached & deodorized | 252-254°C[28] | 486–489°F |
| Safflower oil | Refined | 266°C | 510°F[13] |
| Avocado oil | Refined | 270°C | 520°F[12][13] |
Bibliography: https://en.wikipedia.org/wiki/Smoke_point
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