Coconut oil has a smoke point of about 350 degrees F (171 C), which means it is not suitable for high temperature cooking.
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Coconut oil is not very volatile. It has the same boiling point with water. But water vaporizes quicker than cooking oil.
McDonald's cheapened the cost of frying fries by switching from coconut oil to vegetable.
Coconut oil which is a solid at room temperature.
"Light" olive oil will smoke less than "Virgin" olive oils and be fine for most frying purposes. If you want more flavor, you can use mid grade (virgin but not extra virgin), but be careful with the temperature. The highest grades are usually used for direct consumption such as in salad dressings.
Coconut oil does not contain cholesterol, but, it is a totally saturated fat, like palm oil, and solid at room temperature.
Frying oil.
oil molecules get tighten each other.
Palm and coconut oil are over 80% saturated. They should be avoided. Read labels when shopping.
coconut oil has added things like coconut flakes
No it will not disolve in coconut oil.
Butter Cream Sour Cream Avocado Tahini Paste Coconut Milk Coconut Cream Peanut Butter Nutella Cream Cheese Spreads Oil Frying or Deep Frying Nuts- Ground Almond Meal Ground Hazelnut Meal LSA Mix- Linseed Sunflower and Almond Salad Dressing Cheese Bacon Parmesan Cheese
No. Adding water to oil at deep frying temperature will cause a steam explosion and oil will go everywhere and burn people.