Is coconut oil suitable for pan frying?
Frying involves submerging a food in hot oil.
The ideal temperature is around 350-375°F (176-190°C).
When a food is submerged in oil of this temperature, its surface cooks almost instantly and forms a type of “seal” that the oil cannot penetrate.At the same time, the moisture inside the food turns into steam, cooking the food from the inside. The steam also helps to keep the oil out of the food.If the temperature is too low, the oil will seep into the food, making it greasy and sickening. If the temperature is too high, it can dry out the food and oxidize the oil.
Studies have shown that even after 8 hours of continuous deep frying at 365°F (180°C), its quality does not deteriorate .
Unlike many other cooking oils, coconut oil is very stable and can withstand high cooking temperatures (thanks to its high constitution of saturated fats). It’s perfectly suitable for sauteing, baking, roasting, and even frying. … If not, go for the refined coconut oil, which is extremely neutral in both taste and aroma. To learn more refer to this link below;
