Which fat is commonly used for frying due to its high smoke point?

Canola oil is commonly used for frying due to its high smoke point, which typically ranges around 400°F (204°C). The smoke point is the temperature at which the fat begins to break down and smoke, leading to a burnt flavor and the formation of potentially harmful compounds. Because frying often requires sustained high temperatures, using fats with higher smoke points is essential to achieve desirable cooking results without imparting off-flavors or degrading the oil.

While other options such as coconut oil have reasonable smoke points (around 350°F/177°C for unrefined and up to 450°F/232°C for refined varieties), canola oil is generally favored for versatility and availability. Olive oil, especially extra virgin, has a lower smoke point (approximately 375°F/190°C), making it less ideal for high-temperature frying. Butter has the lowest smoke point among these choices, around 350°F (177°C), due to the milk solids it contains, which can burn easily. This makes canola oil the preferred choice for frying situations where high heat is necessary.