Can You Mix Oils for Frying? What Are The Pros And Cons

Can you mix oils for frying

Have you run out of cooking oil but are unwilling to go to the market at the moment? If you have remaining oil from two different types, you can still survive for the day! Can you mix oils for frying is a hesitation that all most everyone questions when they ever hear this news.

Oils have acquired their own place in the kitchen as we need oil for various cooked and uncooked meals, including frying, baking, broiling, sauteing, salad dressings and bread dipping etc. Soybean oil, Canola oil, coconut oil, olive oil, cooking oil and sunflower oil are some popular groups of oil used for culinary. We must be careful to use oils of healthy fat sources, limiting the ones that contain saturated and trans fats. 

However, it is not good to cut all the oil from your diet too. Important fatty acids for the human body, oral health, healthy maintenance of skin and hair, and anti-inflammatory effects are some benefits we get by consuming fat. Using oils for frying is a way that our body input oil with the consumption of food.

Before coming to a frying session in your kitchen, have you ever searched for what oils are better for frying? As mentioned above, your oil intake must be carefully managed to lower the fats that increase the LDL cholesterol level in your body because increasing LDL cholesterol levels may continue to deposit in your blood vessels and even causes heart attacks.

Can You Mix Oils for Frying?

When you are preparing the oil for frying, it must be heated up to 350-375 °F. Lower temperatures than this will increase the time in which the piece of food is immersed in the oil and it will lead to absorbing more oil. Higher temperatures than this level will destroy the nutrient benefits of oils. Therefore, set the temperature as above, and you can do a quick and smart fry which will lessen the amount engrossed by the food. 

Recent research has got the answer to the question, can you mix oils for frying. It is mentioned that mixing two oils can allow you to keep a healthy ratio between polyunsaturated and saturated fats.

Unknowingly you may have come up with the same question when you have oil bottles that have reached the bottom lines. Yes, indeed, it is a good idea in a tight spot. But before mixing, there are some things to be considered. Let’s look into the facts now.

Suitability to Frying in High Temperatures 

Frying is almost done in high temperatures. Some oils cannot withstand high temperatures and break their nutritional value. Oils like extra virgin olive oil, hemp oil, flaxseed oil, pistachio oil, and unrefined coconut oil show this feature. We call these oils finishing oils, often used for salad dressings and dipping. 

  • Smoke Point

Oils have different smoke points. Have you ever seen an oil emitting grey color smoke when at a high temperature? This is an incident where that particular oil has reached its smoke point. It is very dangerous to use an oil that has already been to its smoke point because it then starts to form harmful toxic substances that may cause various non-infectious diseases like cancer, heart failure, and even dementia.

It is recommended to mix oils of similar smoke points. That means the two oils must not have more than a 50°F difference between their smoke temperatures.

Low Heat– Every oil can be used in lower heat. This means the temperature is less than 300°F- 350°F. Hemp, extra virgin, Walnut, etc., belong to this group.

Medium Heat– Sesame oil, vegetable shortenings, coconut oil, and butter can be taken as examples of this category. Medium heat temperatures are higher than 350°F but lower than 450°F.

High Heat– Oils that are able to bear up to a heat of 450°F are suitable for high heat cooking. Avocado oil, soybean oil, peanut oil, and corn oil, canola, olive could be taken, for instance, here.

  • Flavor Matching

You must think of which flavor you want to prioritize. And also, if you want the oil as a lubricant in the food, not for the flavor, you must mix law-flavored oils like corn, canola, safflower oil, grapeseed oil, etc. Keep in mind that oils like peanut and olive have distinguishable high taste.

  • Nutrients Matching 

It is crucial to fulfilling 20%- 30% (22 grams to 44 grams) of your daily calorie need from unsaturated fats and Lower than 10% (nearly 15 grams) from saturated fats. That means if you are mixing two oils, you must be aware of the composition and ratio with that the two must be mixed.

Olive oil, canola oil, peanut oil, flaxseed oil, and hemp oil are some oils rich in unsaturated fats. Coconut oil, palm oil, palm kernel oil, etc., are examples in this category. 

Ø Olive oil and canola oil- Here, there is no exact proportion. You can mix these two oils just as your wish.

Ø Vegetable oil and canola oil- As both are plant-based, they have a higher smoke point. Therefore, these can be mixed when frying. For instance, if you take five tablespoons of vegetable oil. You also must add five tablespoons of canola oil.

Ø Peanut oil and vegetable oils like safflower oil, sunflower, and extra virgin olive oil- These two oil types can be mixed together. 2:1 proportion of these would be an idol. 

Ø Rice bran oil and canola oil – These two are also an example of mixing oils. The mixture has the quality of reducing the risk of heart disease and promoting blood circulation. 

Blended Oils

A mixture of two or more types of oil available to purchase at the market is called blended oils. Canola and olive are a popular combo in these. Consuming blended oils will add a variety of nutrients to your diet at once.


A mixture of oils can be used for frying. But the most important thing is to choose the types with the same smoke point. As we discussed in this article, there are some other things to be considered as well.

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