Is it safe to put olive oil in a deep fat fryer?

Is it safe to fry things in a deep fat fryer using olive oil? Someone said it wasn't suitable as it shouldn't get that hot?Is it safe to put olive oil in a deep fat fryer?
Will it work? Yes. The flash point of olive oil is above 350 degF so you won't start a fire.





It will also make your house smell like a fry station and your product will be less than the best, so to speak.





The best oil to use in a home fryer is a refined oil. That means something like shortening.





I have found the best oil to use at home is a ';trans fat free'; vegetable shortening. Crisco has one in a green can. Smart Balance is another brand. You will need a lot to start with, but it's cheaper than olive oil. It can take the heat and be used several times. (Strain it through a fine mesh strainer after each use.) It will not smoke at typical frying temperatures, so you will not get than nasty oil smell in your home. Above all, the product you fry in it will come out more crisp and better tasting than frying with olive oil or even peanut oil.





Good luck!Is it safe to put olive oil in a deep fat fryer?
I wouldn't do it. Olive oil is not made for deep fat fryer.
well it is not really dangerious but it is not good.





First of all it is a waste of money because you are paying for the flavor of olive oil and that flavor is lost with so much high heat.





Secondly, olive oil breaks down to easy in high heat and in time this is going to give your product a very nasty bitter burned taste.





Use peanut oil and save your olive oil for salads.
Sure,I don't see why not. It's got to be better than animal shortening(fat)
lowest smoke point of all the oils. it will add a burned taste to all you cook very quickly. not suitable. use veg oil. ';frymax'; specially for deep fryer is the commercial one but a good stable veg oil is fine.





peanut oil has even higher smoke point but adds too much of its own flavor for most purposes
Well, there are 2 problems with using it. One is that at high temperatures, olive oil likes to stick. The other has to do with oxidation and free radicals. The oxidation problem could be reduced by adding preservatives (eg., BHT).
Yes it is fine, but typically when you are ';deep frying'; something you use vegetable oil-tends to taste better. Olive oil is a much healthier oil- so it is a little denser.
Olive oil does not do well under high temperatures required for deep frying. It will begin to smoke a lot and not cook as evenly as other oils. It's not really ';dangerous'; you just won't get the best quality fried foods.





Try a good quality vegetable or soybean oil for frying.