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;
Coconut oil has long been considered a healthy choice, however, it has a high saturated fat content, “is one of the worst things you can eat”. High saturated fat in coconut oil, a “well-known” substance that increases LDL cholesterol levels leads to a risk of cardiovascular disease and blood fat. Coconut oil contains more than 80% of saturated fat, more than twice the saturated fat in lard and more than 60% of the fat found in beef fat. Also when cooking will affect the taste of food. Because the smell of coconut oil overwhelms the original taste of food.These are bad effects that coconut oil can cause.However, we can still use it to cook to change the taste a bit.. But, must to avoid abuse of coconut oil too much.
