The ideal temperature for frying food that turns out crispy and dry is around 350ºF. When frying, two of the most important elements to consider are the oil’s smoke point, or the temperature where it begins to smoke, and the critical temperature, or the temperature where fats deteriorate and release harmful substances for the body. The smoke point varies for each type of oil and depends on the level of acidity. Critical temperature depends on the oil’s typical composition and especially on its polyunsaturated fat content.
Frying with vegetable oil
Vegetable oils, which have practically no acidity, are “technically” very suitable for frying because they have been neutralized during the refining process, but they are actually more unstable than olive oils because their critical temperature* is lower than the optimal frying temperature. Because of this they deteriorate more quickly, releasing harmful substances. If the oil begins to smoke, we recommend that you replace it completely, and avoid just adding more to the pan or the deep fryer.