Is it okay to mix oil for frying? Oils that have similar smoke points, like sunflower, vegetable, and corn oil are able to be combined for pan-frying or deep-frying. Certain oils should not be cooked in hot temperatures, for example, the extra-virgin olive oil or coconut oil that is not refined.
Do you have a list of all the different oils in your cupboard? Have you ever thought about what might happen when you mix all of them?
It’s an appealing idea, particularly to eliminate the oil that is rarely used, leaving just the smallest amount left inside the bottle!
Let’s learn everything you should be aware of when mixing oil for cooking!
Are There Any Dangers In Mixing Oil For Frying?
If you’re thinking of mixing oils to cook, there’s one potential risk to be aware of. Each type of oil comes with a smoke point. It is the point at which it will begin to smell and then possibly catch the fire!
If you’re making the addition of oil that has low smoke points, for example, unrefined coconut oil to one that has a high smoke point, for instance, vegetable oil, you’ll most likely end up with a fumy kitchen or at worst, an explosion in your kitchen!
This means that we must be cautious in mixing oil. Always use the oil with lower smoke points as a reference and use the mix at temperatures higher than the level.
Along with the risk of fire and smoke, oils can begin to release harmful chemical mixtures into your food when heated to their smoking threshold.
The reason is that the oil begins to break down which results in a burning or bitter taste. The oil that is burned may be contaminated with free radicals that could cause harm to the body in the event of consumption.
Mixing Oils In Frying Pans?
Oils can be combined for pan-frying. This method is commonly employed by chefs to make distinctive flavor combinations. For instance, if you find sesame oil to be too overwhelming, it could be blended with vegetable oil to help dilute it down.
Pan-frying usually requires temperatures between 325 and 400 degrees F It is best to use oils that have a smoke point greater than this. When mixing oils, you should select ones that have an identical smoke point.
Mixing Oils When Deep-Frying?
We typically use vegetable oil for deep-frying that is mixed with different oils, including vegetable oil. But, are you able to include other oils in this mix?
Many chefs prefer using vegetable oil for the bulk of their deep-frying mix, and then adding other oils to increase the taste and crispness of the food.
While deep-frying it is best to use vegetable oils with the same smoke point as vegetable oils. Oils like canola, sunflower and corn oil will all be great using vegetable oil.
What Types of Oils Mix Best For Frying?
In determining which oils will mix well with cooking, we must be aware of both the smoke point as well as the flavor of the flavor.
Certain oils, like sesame oil, has a strong taste and can overwhelm the flavors of other oil. Some are more subtle and can produce amazing flavors when mixed.
We suggest that you do not mix oils with smoke points that are similar-for instance, less than 50 degF from one another.
If you’re deep-frying or pan-frying at very high temperatures, you must only use oils that have smoke points that are at or above 400 degF.
Here are a few of the top oils to fry and the smoke point:
|Name Of Oil||Smoke Point|
|Refined Avocado Oil||520degF|
|Rice Bran Oil||490degF|
|Light or refined Olive Oil||465degF|
|Ghee as well as Clarified Butter||450degF|
|Refined Coconut Oil||450degF|
|Sesame Oil Refined||410degF|
What Type of Oils Do You Need To Avoid Mixing For Frying?
Oils that have low smoke points should never be combined for cooking, because of the possibility of fire, smoke, and the release of toxic substances into food.
Here is an overview listing the various oils that have smoke points less than 400 degF. Certain oils are suitable for pan-frying at lower temperatures. However, they are not recommended to deep fry.
It’s not recommended to mix these oils for cooking or cooking, even if they have more smoke points.
|Name Of Oil||Smoke Point|
|An oil that is not refined and Virgin Avocado Oil||375degF|
|Pork Fat or Lard||370degF|
|Chicken Fat or Schmaltz||375degF|
|Unrefined Sesame Oil||350degF|
|Extra Virgin, or unrefined Coconut Oil||350degF|
|Extra Virgin Olive Oil||325-375degF|
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!