Oils, which are considered fats, are an integral part of cooking. They appear in everything from salad dressings to marinades, and are especially useful for searing, frying, grilling, or sautéing protein. But fats and oils are not one-size-fits-all.
Oils are a product of an extraction and pressing process. Oil comes from seeds and nuts, like sunflowers, almonds, walnuts, olives, avocados, coconuts, and even rice bran. Each type of oil has its own chemical composition, which means some oils are better suited for salads, while others will help you achieve that perfect sear on a steak. So my article will provide you with an informative review of the best oils for deep fat fryers.
Top 10 best oils for deep fat fryers in the UK 2021
Now it’s time to check out our top ten favourites.
1. Bio PlaneteOrganic Virgin Peanut Oil
Its unique flavour means it lacks the versatility of some other oils, but when paired with the right dish, this peanut oil’s rich, nutty aroma can really invigorate your cooking. Use it to bring your stir fries to life, or make a batch of peanut butter cookies that will leave everyone wondering what your secret is.
Bioplanete’s peanut oil is cold-pressed, so you’ll get a deliciously nutty taste that is completely unprocessed. You’ll probably want to use it sparingly – it’s both pricey and high in saturated fats – but try it once, and you’ll always want a bottle of this in your cupboard.
2. Nutiva Organic Coconut Oil
Unrefined oils have a distinct coconut flavour that’s guaranteed to give your dish a tropical edge and we think the Nutiva coconut oil is one of the best for that distinct flavour. Using the freshest coconuts from South East Asia, Nutiva processes and extracts the meat inside the nut as naturally as possible to retain its signature scent, taste and texture.
Completely organic and cold-pressed to lock in all the goodness, the tropical creamy taste of Nutiva oil is great for baking coconut-based treats, cooking curries or livening up porridge.
But what really puts Nutiva one step above the rest is its commitment to giving back. In the Philippines, it’s sponsored the planting of 200,000 coconut seedlings, which will contribute to farmers’ crop yield and income in the future. Overall, a fantastic brand and a tasty coconut oil.
3. Waitrose 1 PDO Chianti Classico
As the most expensive oil in our selection, you might expect this to be top-notch. It also stands out from the rest in its opaque tin bottle, rather than one made of dark glass. Waitrose describes it as ‘pungent’ and ‘fruity’.
4. NOW Foods Organic Virgin Coconut Oil
This organic coconut oil from NOW Foods is cold-pressed and unrefined. Nutritious and wholesome, just as the label says!
It’s a top pick for Cording, who likes the quality.
5. Olivado Extra Virgin Macadamia Nut Oil
Macadamia nut oil is one of the most nutritious cooking oils out there, and health gurus everywhere are proudly proclaiming its benefits: it’s loaded with antioxidants, good for your heart, and may even aid weight loss. Many people even use it in their hair!
The delicious, buttery, rich flavour of this oil complements a wide variety of dishes – it’s a tasty addition to homemade mayo and it’s great for baking. Though extra virgin and high quality, the only downside of this oil – and macadamia nut oil in general – is its hefty price tag.
6. Nutiva Organic Liquid Coconut Oil
When you need a liquid coconut oil to cook with, check out this cold-pressed option from Nutiva.
Organic and free of filler oils, it’s easy to add to smoothies and salads alike.
7. Frantoio Muraglia Smoked Extra Virgin Olive Oil 250ml
Frantoio Muraglia are passionate about olives. Their logo is the oldest olive tree in their grove – a majestic Coratina olive tree that is at least 450 years old and still gives fruit. They’ve been growing and pressing olives in the same way for nearly five generations of the Muraglia family, and their extra virgin olive oils have won over 16 awards in the past 10 years alone.
The extra virgin olive oil is cold-smoked to preserve the semi-fruity flavour of Peranzana olives. The cold smoking process also releases spicy notes from the oil, and it has a long, almost floral finish.
8. Tiana coconut oil
You’d have thought with coconut oil’s superfood status, coconut farms across the world would be raking it in. Unfortunately, that’s not the case, as most farmers and workers are exploited, overworked and underpaid.
With Tiana coconut oil you’re making the best decision for your body and the farmers that produce it. Not only is the oil itself unrefined, organic and completely raw, but it’s Fair Trade, too. Tiana ensures workers in developing countries earn a fair wage and have better opportunities while being educated on sustainability.
Committed to quality, Tiana puts its award-winning oil through a rigorous 20-stage testing process to guarantee that each and every jar is fresh. For a creamy, coconut taste, there’s no beating Tiana.
9. Puritan’s Pride Organic Flaxseed Oil
If you hate fish oil capsules, Puritan Pride’s flaxseed oil can provide all the Omega 3 you need, and add zest to your salad dressings, as well.
Super-high in ALA Omega 3 fatty acids, flaxseed oil is a super-star when it comes to heart health.
Puritan’s Pride flaxseed oil is made from flaxseeds that are processed under strict light and climate control to ensure that you get the most out of the oil. The seeds are pressed at cold temperatures without solvents, so you can rest assured that this oil is clean.
Flaxseed oil isn’t suitable for cooking over heat, however, due to its low smoke point. Instead, drizzle this slightly nutty, slightly sweet oil over salads and cooked veggies, whip it into your favorite salad dressing or dips, or mix it with a bit of balsamic vinegar for dipping your bread.
Flaxseed oil does oxidize and turn rancid quickly and easily, however, so be sure to store it in the fridge once opened. You’ll know it has gone bad if the taste is sour or bitter, and the smell is “off.”
10. Filippo Berio Extra Virgin Olive Oil 1L
The most selling olive oil in the UK is Filippo Berio extra virgin olive oil. it is a good beginner olive oil, that’s affordable, versatile, and for the best value for money. It’s balanced and mild flavour makes it a go to choose for any meal, regardless of the method, out of all the olive oil brands available in your grocery.
How to Choose the Right Cooking Oil
When you enter a market, the options for oils seem endless. They are not all interchangeable, and some choices might even be inappropriate, depending on the dish you’re cooking. Beyond a smoke point, consider these three primary cooking oil characteristics the next time you reach for a bottle or can.
- Flavorful vs. neutral oil. Many oils also impart their own distinct flavors. Sometimes, this is a desirable quality—for example, sesame oil imparts a distinctly Asian flavor to dishes. Walnut oil, virgin coconut oil, and hemp seed oil each impart a strong, savory flavor of their own. If you are making a salad or a low-heat dish, experiment with non-neutral oils to see which flavors suit you best. In other cases, extra flavor in the pan will muddle the final dish’s composition and harmony. In these cases, opt for neutral oils like peanut oil, vegetable oil, canola oil, safflower oil, or corn oil. In addition to their flavor difference, neutral oils also tend to have higher smoke points, making them suitable for frying.
- Unrefined vs. refined oil. After oils are extracted or pressed, they can either be bottled immediately or refined and processed. Oils left in their natural state are labeled as unrefined, cold-pressed, raw, virgin, or unrefined. These oils tend to retain flavors, as well as beneficial minerals, nutrients, and enzymes. However, unrefined oils tend to have lower smoke points and can turn rancid on the shelf, so they’re best used for very low heat cooking or raw applications like salad dressings or finishing drizzles. Meanwhile, refined oils are thoroughly processed through filtering bleaching, or heating to remove the volatile compounds that break down in virgin oils. The resulting product offers a neutral taste, long shelf life, and high smoke point.
- Omega-6 vs. Omega-3 fatty acids. Fat is not necessarily a bad thing: in fact, certain fatty acids, including Omega-9 and Omega-3 fatty acids, are healthy for the human body. Oils high in these beneficial fatty acids include avocado oil, flaxseed oil, and extra virgin olive oil. On the other end of the spectrum are Omega-6 fatty acids, which can cause inflammation in the human body. Oils high in Omega-6 (like almond oil) should be consumed in smaller quantities.
- Saturated vs. unsaturated fats. Saturated fats are commonly found in meat, cheese, butter, and many processed foods. Saturated fats should be used sparingly. Conversely, unsaturated or monounsaturated fats, commonly found in nuts and seeds, are much better for you. In general, oils that are liquid at room temperature contain more unsaturated fat, making them a healthier overall choice than products like butter or lard, which contain more saturated fat.
Now you’re armed with the know-how, we hope that what was once an overwhelming and stressful task has now become something to make you feel enthused and excited. Each oil is an invitation to discover new dishes, and with so many different types now available, picking a cooking oil is the perfect opportunity for experimentation and discovery.