What oil is best for frying? 0 7

— When frying with oils and fats, peroxide compounds are formed due to high temperatures, which can contribute to the development of cancer. These compounds are mainly formed from beneficial polyunsaturated fatty acids. Therefore, it is preferable to use fats with a low content of these acids for frying.

It is recommended to use ghee, lard, and refined sunflower oil, as the latter virtually lacks heat-sensitive omega-3 acids. Unrefined sunflower oil starts to foam when frying, which leads to food burning.

Butter contains protein, which can also burn during frying. Overall, frying is a rather unhealthy cooking method due to the high temperature. Personally, I try to resort to this method rarely and recommend considering fried dishes as a delicacy that should only be consumed occasionally.