Is it unhealthy to deep fry everything you eat?
 

I baked some pork chops the other day and they came out horribly. I was almost going to throw them away when I said why don't I just deep fry them and see if I can salvage them. Lets just say they went from no taste and horrible to this mind blowing taste I won't forget. I am wondering if I can deep fry every meal now including the vegetables I eat? Or is this unhealthy? Also I use coconut oil but that is pretty expensive, can anyone recommend a cheaper oil to use to fry instead?

I'm pretty sure you can re-use the oil after deep frying foods. That would make it cheaper. I don't deep fry as that much hot oil on the stove makes me nervous. I sauté a whole bunch of my foods tho, in butter or other oil - love it. :yum:

Have you considered an air fryer? We bought a GoWise a year or so ago and love it. I'm not a fan of deep frying for multiple reasons. You can also try rolling the pork chops in some egg and crushed pork rinds or (gasp) oatmeal or gluten-free flour like coconut or almond and then baking them. It holds the juices in.

Lately I've been using extra light olive oil. It has a higher smoke point than either EVOO or coconut oil, and it doesn't have the (supposedly) inflammatory effects of vegetable-ish oils.

Ghee or avocado oil seem to be pretty good alternatives, but they are pretty pricey.

This looks like a pretty good reference list...but I can't really vouch for the accuracy. The rest of the guy's website looks like a lot of BS.

https://jonbarron.org/diet-and-nutr...rt-smoke-points

Here's a somewhat better page discussing oils and smoke points:

https://www.seriouseats.com/2014/05...-it-matter.html

Definitely need to be careful about high heat and oils. Maybe a good reason mcD used to use animal fat for frying french fries. At least part of the "oils" , not sure the %.

I think it's super important to use an oil that doesn't break down at high temps.

A while back there was a study that people that regularly ate fish had longer lifespans if they ate fried the fish they had shorter lifespans.

If you have a Costco membership, you can get coconut oil pretty cheap.

McD's used to use tallow (rendered beef-fat.) Smoke point of 400 F.

Lard is also a higher-smoke-point oil. (Better than Coconut Oil, not as good as some others.) You can find a 5-gallon non-hydrogenated bucket here: Lard

Handy-dandy list of smoke-points for various types of oils & fats (vegetable and animal)