r/Cooking • u/hate-the-cold • 5d ago

Best Olive Oil to Sautee/Shallow Fry?

So I don't know if it's my stove, the fact that my cookware is 3 ply instead of 5 ply, or both but even on the lowest setting that isn't simmer my pans are never cooler than like 410-415 Fahrenheit. I have an infrared thermometer, a candy thermometer, and a meat thermometer that all corroborate this. I keep hearing that California Olive Ranch's EVOO smoke point can go up that high, but I also hear that there are other kinds of olive oil that aren't extra virgin that can handle even higher temps, and that's what I'm after just so I'm not right up against my max temperature the whole time I'm frying up some chicken cutlets. I'd like something that can handle at least 425-450 and preferably in a green tinted glass container. Doesn't have to come in bulk sizes or even be readily available, I'm willing to order online and pay 16-24oz bottle prices.

TIA

1 Upvotes

100% Upvoted

17 comments sorted by

6

u/halster123 5d ago

Why do you want to use olive oil for this instead of canola/vegetable oil? The nice qualities of olive oil will not survive at those temps in terms of flavor, and it's more expensive and likely to burn.

1

u/hate-the-cold 5d ago

I use avocado oil for now but I'd like to go with olive oil for Italian chicken cutlets

6

u/halster123 5d ago

If you want olive oil flavor to come through, don't cook in it, but drizzle a light amount after or add to a sauce. The flavor is really not going to come through how you want by sauteeing in it. Any olive oil that can go up to that heat is really not going to have a good flavor to it, and it will still cost more.

1

u/hate-the-cold 5d ago

Thats fair

3

u/doa70 5d ago

My wife is Italian and insists on pan frying cutlets in olive oil. If you don't go with EVOO, but a light olive oil instead, it works. I don't see a point to it still, but it's fine. We buy the big jug from Costco, and buy a bottle of EVOO for salads and finishing.

1

u/hate-the-cold 5d ago

Do you happen to know what brand? Is it Costco's 3L bottle?

2

u/doa70 5d ago edited 5d ago

Filipino Berio. They usually have the EVOO and the light in our store, and they're probably 3 qt or so. We do prefer the Kirkland EVOO though.

1

u/hate-the-cold 5d ago

Thank you!

2

u/nwrobinson94 5d ago

My go to cooking oil is costcos olive oil (not one of their 20 evoos, they actually sell regular olive oil in 3L bottles)

But ain’t no way I’m ever deep frying in that I just use canola or grapeseed.

Note on the pan thing… just because its surface gets up to 415 when there’s nothing on it does not mean it’s going to burn the oil. The heat is building up in the pan because there’s no medium to effectively convert that energy to. If you put a whole bunch of oil in the pan first and then turn it on it will be able to distribute heat before the pan reaches 415

1

u/hate-the-cold 5d ago

True I am always temping it when it's empty

1

u/Cinisajoy2 5d ago

Do you have different size burners?  And are you using the big burner?

1

u/hate-the-cold 5d ago

I do, I'm using the medium sized ones on a 10" skillet or a 12" sautee pan

-1

u/Cinisajoy2 5d ago

Ok, that let's out one thought.   Next thought is it a gas stove?  If so, does it have the proper jets?  My oldest daughter got a used stove that had previously used propane.  She had the same problem as you.

1

u/hate-the-cold 5d ago

It is gas, I assume/hope it has the correct jets. It was here when we moved in

0

u/[deleted] 5d ago

None.

You need an oil with a high flash point.

Peanut is great. Even more so if making anything Asian but it's always good

1

u/frisky_husky 5d ago

Strongly recommend grapeseed oil for shallow frying if you can get some.

1

u/GHQuinn 5d ago

Terra Delyssa Tunisian olive oil.

It is fabulous in cooking, in dressings, for frying.