frying

For one, when they talk about frying, are they literally meaning deep frying / pan frying, or also including sauteeing and similar?

Maybe the problem is in an obsession with frying.

Get a neutral oil with the highest smoke point you can find for deep frying and pan searing.

> For one, when they talk about frying, are they literally meaning deep frying / pan frying, or also including sauteeing and similar?

The latter is increasingly used in frying in the US due to its very high smoke point, and I've been personally using the former for that purpose.

Refined olive oil is just as useful for high-heat frying as just about any other.

Frying in olive oil can be done if it's a low temperature fry, I've only done it for pan frying potato slices or cubes, with generous amounts of dried herbs.

Most people do this only once, and thereafter thaw the turkey before frying.

I've been frying with olive oil all my life and I haven't got a clue what you're talking about.

And it has higher smoke point, so I suspected it's the best oil for frying for quite a while.

Peanut oil is used a lot for frying fish in the south.

For deep frying potatoes, coconut oil is totally superior to anything...

"Frying" does not necessarily mean "Deep Frying".

In the case of "Deep" frying, then you are absolutely right, and I would say that in this case seed (Sunflower, Peanut) oil is used for this purpose even in heavy Olive Oil consumer countries.

> The best oil ever for frying is coconut oil The article does also say: "His research also suggests that when it comes to cooking, frying in saturate-rich animal fats or butter may be preferable to frying in sunflower or corn oil." I do agree about losing the taste of olive oil when frying, but I've only ever noticed this with extra-virgin olive oil.

Frying in lard is quite traditional in Hungary (though not in all family).