Frying oil

Frying oil is a type of vegetable oil especially used in cooking to prepare food through the frying process. This oil is characterized by its high resistance to high temperatures, which allows food to cook quickly and acquire a crispy texture and a delicious flavor.

Frying oil can come from different sources, the most common being sunflower oil, canola oil, corn oil, and soybean oil. Its origin varies depending on the region and the predominant type of crop. For example, in Mexico and other Latin American countries, canola and corn oil are very popular, while in Spain and some parts of South America, sunflower oil predominates.

Among its main properties are stability at high temperatures (with a smoke point that can exceed 180 °C), which prevents rapid degradation during frying. Furthermore, it provides a source of unsaturated fats, which in moderate amounts can be beneficial for cardiovascular health. It is essential to choose oils that do not contain trans fats and that are suitable for reuse with caution, always monitoring their condition to avoid toxicity.

In the culinary context of Spanish-speaking countries, frying oil is also known by several regional synonyms, including:

• Cooking oil (general use)
• Vegetable oil
• Frying oil
• Corn oil or canola oil, when the type is specified
• Edible oil

This ingredient is essential in the preparation of numerous traditional recipes such as french fries, breaded foods, tempura, fried seafood, and various crispy preparations that require an oil that withstands heat well without losing its properties or altering the original flavor of the food.