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The 38 pages that link to Deep frying, each with the reason it gives.

• Smoke pointRelated: Frying oil is heated for extended periods, so excessive smoking signals deterioration.

• Cooking oilRelated: Oil transfers heat rapidly while forming a crisp surface around submerged food.

• Trans fatRelated: Partially hydrogenated oils were used for frying because they resisted oxidation and lasted longer.

• Vegetable oilRelated: Vegetable oils are common frying media, though repeated heating degrades them.

• GheeRelated: Ghee can be used for frying because it contains little water or milk solids.

• BatterRelated: Hot oil rapidly sets batter around coated food.

• Dutch ovenRelated: Heavy cast iron holds frying oil at a steadier temperature.

• Sunflower oilRelated: Sunflower oil’s smoke point and flavor make it a common choice for frying.

• WokRelated: The wok’s depth can hold oil while its broad opening allows food to be added and removed.

• Clarified butterRelated: Clarified butter can be used for frying because its removed milk solids are less prone to burning.

• Cottonseed oilRelated: Refined cottonseed oil is used for frying because it has a mild flavor and performs well at high temperatures.

• Peanut oilRelated: Peanut oil’s high smoke point makes it a common choice for frying.

• Avocado oilRelated: Avocado oil can be used for frying, though its cost often makes other oils more practical.

• Buffalo wingRelated: Frying produces the crisp exterior beneath the Buffalo sauce.

• EmpanadaRelated: It cooks empanadas into a crisp shell without an oven.

• Potato chipsRelated: Hot oil rapidly removes moisture and crisps potato slices.

• SamosaRelated: Deep frying produces the crisp shell associated with many samosas.

• Corn oilRelated: Corn oil is used for frying because its mild taste and smoke point fit the method.

• KatsudonRelated: It cooks the pork and crisps its breadcrumb coating before the cutlet enters the sauce.

• PakoraRelated: Hot oil sets the batter into pakora’s crisp outer layer.

• Chicken nuggetRelated: Hot oil cooks nuggets quickly and browns their breading.

• TallowRelated: Tallow’s high smoke point and savory flavor suit some frying applications.

• WontonRelated: Deep frying produces the crisp shell associated with fried wontons.

• CroquetteRelated: Hot oil crisps the coating quickly while heating the shaped filling.

• PapadamRelated: Hot oil rapidly puffs and crisps many papadams.