[header] How to fry [title] Select your oil carefully. [step] Butter and other oils with a low smoke point shouldn't be used. The best choices are canola oil, grapeseed oil, vegetable oil, corn oil, peanut oil, safflower oil and sunflower oil.
[header] How to fry [title] Select your oil carefully. [step] Butter and other oils with a low smoke point shouldn't be used. The best choices are canola oil, grapeseed oil, vegetable oil, corn oil, peanut oil, safflower oil and sunflower oil.
[substeps] Olive oil is also a popular choice for small, shallow fried foods. [title] Get a frying pan or skillet. [substeps] Avoid lard if you wish to fry your oil in butter. Hard lard is good, but the oil should be extremely moist. The oil's flavor does not necessarily impact the food. [substeps] You can preheat your oil in a skillet, oven, by exposing it to the lowest heat setting. [title] Move the pan to a position where the oil is not burning or the oil still bubbling. [step] Place at least six inches (15.