oils for frying
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Can You Mix Oils for Frying?

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You know all those different bottles of oil in your pantry? Have you ever wondered what would happen if you mixed them all together?!

This can be a tempting idea, especially to get rid of that rarely-used oil with just a little bit remaining in the bottle!

But is it OK to mix oils for frying? Oils with a similar smoke point, such as vegetable, sunflower, and corn oil, can be mixed together for both deep-frying and pan-frying. Some oils should never be fried at hot temperatures, such as extra virgin olive oil and unrefined coconut oil.

Let’s find out everything you need to know about mixing oils for frying!

Are There Any Risks With Mixing Oils for Frying?

If you’re considering mixing oils for frying, there is one risk factor to consider. Every type of oil has something called a smoke point. This is the temperature that it will start to smoke and potentially catch fire!

So, if you are adding oil with a low smoke point, such as unrefined coconut oil, to one with a high smoke point, such as vegetable oil, you will at best get a very smokey kitchen, and at worst a kitchen fire!

This means that we need to be very careful when mixing oils. Always take the oil with the lowest smoke point as your reference, and do use the mixture at temperatures above this level.

As well as the risk of smoke and fire, oils can start to release unhealthy chemical combinations into your food when heated above their smoke point.

This is because the oil will start to break down, resulting in a burnt or bitter flavor. Burnt oil may contain undesirable free radicals, that can harm the body if consumed.

Can You Mix Oils for Pan Frying?

Oils can be mixed for pan-frying, and this method is often used by chefs to create unique flavor blends. For example, if you find sesame oil a bit overwhelming, it can be mixed with vegetable oil to dilute it down.

Pan-frying normally requires temperatures of between 325-400°F, so it is safest to stick to oils with a smoke point higher than this. Ideally, when mixing oils you should use ones with similar smoke points.

Can You Mix Oils for Deep Frying?

Most of us use vegetable oil for deep frying, which is already a mix of different vegetable oils. However, can you add any different oils to this versatile blend?

oils for frying

Many chefs like to use vegetable oil as the bulk of their deep frying mix, then add in other oils to enhance the flavor and crispness of the food.

When deep-frying, you should only add in different vegetable oils that have a similar smoke point to vegetable oil. Sunflower oil, canola oil, and corn oil would all work well with vegetable oil.

What Types of Oils Mix Well for Frying?

When deciding which oils mix well for frying, we need to think about both the smoke point and the flavor profile.

Some oils, such as sesame oil, have a strong flavor and may overpower the taste of other oils. Others are more subtle and can create incredible flavors when blended.

We would recommend that you stick to mixing oils with similar smoke points—within 50°F or so of each other.

If you are deep-frying or pan-frying at high temperatures, then you should only use oils with smoke points of 400°F or above

Here are some of the best oils for frying, along with their smoke points:

Name Of OilSmoke Point
Refined Avocado Oil 520°F
Safflower Oil 510°F
Rice Bran Oil 490°F
Refined or Light Olive Oil 465°F
Soybean Oil 450°F
Peanut Oil 450°F
Ghee or Clarified Butter 450°F
Corn Oil 450°F
Refined Coconut Oil 450°F
Safflower Oil 440°F
Refined Sesame Oil 410°F
Vegetable Oil 400-450°F
Beef Tallow 400°F
Canola Oil 400°F

What Types of Oils Should You Not Mix for Frying?

Oils with lower smoke points should not be mixed for frying, due to the risk of smoke, fire, and the release of harmful compounds into the food.

oil for frying

Below is a table of all the oils with a smoke point of below 400°F. Some of these can be used for pan frying at lower temperatures, but should never be used for deep frying.

It would not be advisable to mix any of these oils for frying, even with ones with a higher smoke point.

Name Of OilSmoke Point
Grapeseed Oil 390°F
Unrefined or Virgin Avocado Oil 375°F
Pork Fat or Lard 370°F
Chicken Fat or Schmaltz 375°F
Duck Fat 375°F
Vegetable Shortening 360°F
Unrefined Sesame Oil 350°F
Extra Virgin or Unrefined Coconut Oil 350°F
Extra Virgin Olive Oil 325-375°F
Butter 300°F

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One Comment

  1. Good information and helpful as I am researching the best oil or oil combination for making risotto frittas. Thank yo

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