Start with the food
Neutral oils are flexible when you want the food and seasoning to lead. More flavorful oils can be useful for gentler pan-frying, but the flavor should suit the dish.
Match oil to heat
For deep-frying, choose an oil intended for high heat, such as canola, peanut, sunflower or vegetable oil. The USDA lists several suitable oils; flavor, allergies, cost and the recipe still matter. For a small amount of pan oil, you have more freedom to choose for flavor.
Measure the oil, not the label
A smoke-point figure varies with the oil and its condition. Use a deep-fry thermometer to watch the oil in the pot. If it smokes, turn down or turn off the heat and let it cool. Do not keep cooking in smoking oil.
Keep water out
Dry food, utensils and the pot before they touch hot oil. Water flashes to steam in hot fat and can throw oil outward. Never pour water into hot oil or use water on an oil fire.
After frying
Turn off the heat and let the oil cool completely. If the oil has not burned and still smells clean, strain and store it in a sealed, light-proof container. Discard oil that foams, smells off or looks cloudy. Follow local recycling or disposal rules; never pour oil down a drain.
Put it into practice
Crispy smashed potatoes
Quick vegetable tempuraSafety references
Check current guidance when cooking for food safety.