What is the most common type of fat used for frying?

Vegetable oil is the most common type of fat used for frying due to its high smoke point and neutral flavor. This makes it ideal for deep frying, where temperatures can soar above 350°F. The high smoke point allows the oil to withstand the heat without breaking down, which can happen with fats that have lower smoke points, leading to off-flavors and unhealthy compounds.

Additionally, vegetable oil is often more cost-effective and readily available compared to other options, contributing to its popularity in various culinary settings. It typically includes oils derived from seeds, such as canola or soybean oil, which are widely used in both home kitchens and commercial frying operations.

While butter, coconut oil, and olive oil have their uses in cooking, they are less frequently chosen for frying. Butter has a lower smoke point and can burn easily, making it less ideal for high-temperature frying. Coconut oil can be used but may impart a distinct flavor that doesn’t suit all dishes. Olive oil, though it can be used for frying, especially in Mediterranean cuisine, is generally not as common as vegetable oil due to its higher cost and more complex flavor profile.