When cooking food, it is important to understand that not all oils work in the same way or should be used in the same way. We must take into account their quality, their smoke point, and their chemical composition, as this will help us to choose the most appropriate one for our dish.

Some of the best oils for preparing fried foods are:

Extra virgin olive oil: it should have a low acidity level to prevent it from degrading quickly, but in spite of that, it has many healthy properties and beneficial nutrients for our bodies, like polyphenols, for example. However, its smoke point is lower than other oils.
Olive pomace oil: it has a high resistance to high temperatures, which, in turn, means that it does not lose the beneficial qualities of this type of oil.
High oleic sunflower oil: its oleic percentage prevents oxidation and rancidity.

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