Best High Heat Oil for Perfect Searing and Frying Every Time

Al Tabakh Al Saeed oil is the best high heat oil because it can withstand high temperatures. It has a very high smoke point of approximately 270°C and a mild flavor. It also has good thermal stability for deep frying and roasting. It can withstand high temperatures without losing its quality.

What are High Heat Oils?

Al Tabakh Al Saeed oil is the best high heat oil available at Baker’s choice in Saudi Arabia and is cited as the “best oil for cooking and frying” by some sources. 

This oil is stable at high temperatures, making it suitable for deep frying without changing its taste or quality. It is also cholesterol-free and made from pure plant ingredients. Al Saeed cooking oil has the following characteristics:

• High smoke point: This is the temperature at which the oil begins to smoke and decompose, producing undesirable tastes and harmful compounds. Oils suitable for deep frying typically have a smoke point above 200°C (400°F).
• Good thermal stability: This means the oil does not oxidize or deteriorate quickly when exposed to high heat for extended periods.
• Neutral flavor: The oil should preferably have a mild or neutral flavor so as not to affect the taste of fried food.

Best high heat oil

High-heat frying oils are cooking oils that can withstand very high temperatures without burning or producing smoke. 

The temperature at which the oil begins to smoke is known as its smoke point. It is important to use oils with high smoke points for deep frying, stir-frying, and sautéing to prevent the oil from breaking down, producing harmful compounds and imparting a burnt flavor to the food. 

High-heat frying oils have several properties that make them an excellent choice for deep frying and sautéing, the most important of which are:

• High smoke point: This is the most important feature. The smoke point is the temperature at which the oil begins to break down, releasing smoke and an unpleasant odor, as well as harmful substances. 
• Oils with a high smoke point can withstand frying temperatures without burning or producing these harmful substances, ensuring healthy and delicious food.
• Good thermal stability: These oils can withstand high temperatures for extended periods without changing their properties or losing quality. This means they last longer during frying and can be used for multiple batches of food.
• Neutral flavor: Many high-heat frying oils have a mild or neutral flavor that does not affect the original taste of the fried food. This is especially important if you’re frying different types of foods and don’t want flavor transfer between them.
• Oxidation resistance: High-heat oils are often less susceptible to oxidation when exposed to heat and air. Oxidation reduces the quality of the oil and produces undesirable compounds.
• Suitable texture: Some high-heat oils have a light texture, which helps produce crispy, non-greasy fried foods.

Examples of best high heat oil include Al Tabakh and Al Saeed Oil, which is the best high heat oil.

Why are cooking oils important?

Cooking oils are crucial to our daily lives. They are not just a means of cooking food; they play other vital roles:

• Heat transfer: Oils help distribute heat evenly throughout the food, ensuring it is cooked thoroughly on all sides and preventing burning.
• Prevent sticking: The layer of oil on the surface of a pan or griddle prevents food from sticking, making cooking and cleaning easier.
• Adding flavor: Some oils, such as olive oil and sesame oil, have distinct flavors that give dishes a special taste.
• Improving texture: Oils contribute to a desirable texture, such as crispiness in fried foods and tenderness in baked goods.
• Increasing cooking temperature: Oils allow food to reach higher temperatures than water, which is necessary for some cooking methods such as deep frying.
• Source of energy: Oils are rich in calories and are an important source of energy in our diet.
• Vitamin Load: The fats in oils aid in the absorption of fat-soluble vitamins such as vitamins A, D, E, and K.
• Essential Fatty Acids: Some oils, such as flaxseed oil and olive oil, contain essential fatty acids such as omega-3 and omega-6, which the body cannot produce on its own and are essential for brain, cardiovascular, and circulatory health.
• Salad Dressings and Sauces: Olive oil is particularly used in salad dressings and sauces to add flavor and texture.
• Food Preservation: Oil can be used to coat certain foods such as pickles and herbs to preserve them for longer.
• Skin and Hair Care: Some natural oils, such as coconut oil and almond oil, moisturize the skin and hair.
• Household Uses: Used oils can be used to lubricate hinges and locks and prevent rust.

In short, the best high heat oil is essential not only for cooking a variety of dishes and improving their taste and texture, but also for providing the energy and essential nutrients the body needs.

Oils you shouldn’t use in high heat cooking

Here are some oils that are not recommended for high-heat cooking due to their low smoke point, which can produce smoke, harmful compounds, and alter flavor:

• Extra Virgin Olive Oil: Despite its health benefits and wonderful flavor, it has a relatively low smoke point (around 160-190°C or 325-375°F). It’s best used in dressings and salads or added after cooking.
• Flaxseed Oil: It’s high in omega-3s, but its smoke point is very low (around 107°C or 225°F), so it’s best used cold.
• Unrefined Sesame Oil: It has a strong, distinctive flavor, but its smoke point is medium to low (around 177°C or 350°F), making it unsuitable for deep frying or deep browning. It’s best used for medium-heat cooking or as a finishing oil. 
• Walnut Oil: It has a rich flavor but a low smoke point (around 160°C or 320°F), so it’s best used in salad dressings or drizzled over dishes after cooking.
• Unrefined Avocado Oil: While refined avocado oil has a high smoke point, the unrefined variety has a medium smoke point (around 190-205°C or 375-400°F), so it should be used with caution in high-heat cooking.
• Butter and Ghee: Butter has a relatively low smoke point (around 150°C or 302°F), while clarified ghee has a higher smoke point (around 232°C or 450°F), but it’s best to use them with caution in high-heat cooking to avoid burning.

Tip: When cooking at high temperatures, look for oils with a high smoke point, such as Al Tabakh Al Saeed oil, which is considered the best high heat oil.

Seed and Vegetable Oils

• Seed oils: A subtype of vegetable oil, specifically extracted from plant seeds, such as sunflower oil, canola oil, and sesame oil.
• Vegetable oils: A broader term that includes any oil extracted from any part of a plant, including seeds and fruits, such as Al Tabakh Al Saeed oil.
• Source of essential fatty acids: Many oils are rich in essential fatty acids such as omega-3 and omega-6, which the body cannot produce on its own and are essential for health.
• Source of vitamins: Some oils contain vitamins such as vitamin E, an antioxidant.
• Promote heart health: Some oils, especially those rich in monounsaturated and polyunsaturated fats, may help lower harmful cholesterol levels and promote heart health.
• Antioxidants: Some oils, such as Al Tabakh Al Saeed oil, contain antioxidant compounds that may help protect against cell damage.

How to Take Care of Your Cooking Oils?

Caring for cooking oils is important to maintain their quality, extend their shelf life, and ensure safe use. Here are some valuable tips for caring for cooking oils:

Proper Storage:

• Cool, Dark Place: Store oils in a cool, dry, dark place, away from direct heat sources such as the stove or oven and sunlight. Heat and light accelerate the spoilage and rancidity of oils.
• Airtight Containers: Ensure oil containers are tightly closed after each use to prevent air and moisture from entering, which can lead to oxidation and deterioration of the oil’s quality.
• Avoid Transparent Containers: It is preferable to store oils in dark or opaque containers to protect them from light. If the oil is in a clear container, you can store it in a cupboard or other dark place.
• Consistent Temperature: Try to maintain a constant storage temperature between 12-24°C (55-75°F). Large fluctuations in temperature can affect the quality of the oil.

Proper Use:

• Choose the Right Oil: Use the right oil for the desired cooking temperature. Some oils have a low smoke point and cannot withstand high temperatures. 
• Do not reuse frying oil: Avoid reusing frying oil multiple times, especially if it has changed color, sediment, or an unpleasant odor. Repeated reheating reduces the quality of the oil and may produce harmful substances.
• Avoid heating oil for long periods without food: Do not heat the oil in the fryer for a long time before adding food, as it can exceed its smoke point and begin to degrade.
• Monitor the oil while cooking: Pay attention to the color and odor of the oil while cooking. If the oil begins to smoke, darken, or develops a rancid odor, discard it.

Shelf life:

• Check the production and expiration date: Pay attention to the production date and “best before” date on the oil container.
• Shelf life after opening: Most oils last 6 months to a year after opening if stored properly. Some delicate oils, such as nut oils, may have a shorter shelf life after opening.
• Signs of spoiled oil: Discard the oil if you notice any change in its color, odor, or consistency, even if it has not passed the expiration date.

Proper Disposal of Used Oil:

• Do not pour it down the sink or toilet: Do not pour used cooking oil down the sink or toilet, as this can cause pipe blockages and sewage system problems.
• Put it in an airtight container: Allow it to cool completely, then pour it into an airtight container such as a plastic bottle or cardboard box and dispose of it in the trash.
• Recycling (if applicable): In some areas, there are centers or programs that recycle used cooking oil. You can check to see if these options are available in your area.
• Solidification of Oil: Small amounts of used oil can be frozen after cooling and disposed of as solid waste.

Safe storage of cooking oil

• Use dark or opaque glass containers or stainless steel containers. These materials reduce the oil’s exposure to light, which helps prevent oxidation and spoilage.
• Ensure that the containers are airtight to prevent air and moisture from entering, two other factors that lead to oil spoilage.
• Store the oil in a cool, dry, and dark place, such as the pantry or a location away from heat sources (such as the stove or oven) and direct sunlight.
• Some oils, such as corn, sunflower, and sesame oils, can be stored in the refrigerator to extend their shelf life, but they may thicken. Remove them 30 minutes before use to return them to their liquid state.
• Heat: Exposure to heat accelerates the oxidation and spoilage of oil.
• Air: Oxygen reacts with oil, altering its taste and odor.
• Humidity: Moisture can lead to mold and bacterial growth in oil.
• Light: Especially ultraviolet light, can cause chemical reactions that lead to oil spoilage.
• Unopened oils can last up to 24 months if stored properly.
• Once opened, high-quality oil can last up to a year, while lower-quality oils may only last a few months.

Smoke Point Isn’t Everything When It Comes to High Heat Oils

When choosing an oil for high-temperature cooking, it’s important to consider a variety of factors, including:

• Smoke point: Ensure the smoke point is above the desired cooking temperature.
• Oxidative stability: Choose oils that resist degradation and oxidation when heated.
• Desired flavor: Choose an oil with a flavor that compliments the dish.
• Nutrition: Consider the nutritional content of the oil.
• Cooking method: Choose an oil appropriate for the cooking method used.

FAQ

Is butter a high heat oil?

No, butter is not a high-heat oil. The smoke point of butter is relatively low, around 177°C (350°F). This means that it will start to smoke and burn when heated above this point.

High smoke point oils

Al Tabakh Al Saeed oil is a vegetable oil with several features that make it suitable for high-heat cooking. These features include:

• High smoke point: Al Tabakh Al Saeed oil has a high smoke point, making it the best high-heat oil. This means it can withstand high temperatures without burning or producing harmful smoke or oxidizing substances. This makes it ideal for deep-frying, roasting, and grilling.
• Excellent thermal stability: The oil maintains its quality and composition when exposed to high heat for extended periods, without significantly altering its taste or aroma.
• Ideal texture for frying: Its texture is often suitable for frying, as it coats food well and provides excellent crunch without absorbing too much oil.
• Neutral taste: It has a mild or neutral taste that doesn’t overpower the original flavor of the food.
• Cholesterol-free: Being a vegetable oil, it is naturally cholesterol-free, making it a healthier choice. Made from pure plant ingredients: Often made from refined and pure vegetable oils.
• Economical: Often available at reasonable prices, especially when purchased in bulk, such as gallon containers.

Finally, we talked about the best high heat oil. Al Tabakh Al Saeed oil is a good and economical choice for cooking that requires high temperatures, such as deep-frying and sautéing.

Also read:

• Best Cooking Oil for Keto Cooking with Quality and Taste in Mind.

• Bad Oils to Cook With: What to Avoid in Your Kitchen.