Safe and Effective Ways to Check Oil Temperature for Deep Frying

Biting into a crispy chicken sandwich or a battered and fried onion ring might bring back memories of the fair or the carnival, but what about when you’re craving that deliciousness at home? Deep frying food yourself only takes a little preparation and know-how, but the most important part is keeping your oil up to the right temperature. You can check to see if your oil is ready by using a deep fry thermometer to enjoy delicious, safe food that you fried all on your own.

Method 1
Method 1 of 2:
With a Thermometer

  1. Image titled Check Oil Temperature for Deep Frying Step 1
    1
    Fill your pot up with about 2 in (5.1 cm) of oil. The oil will rise and expand as you add food to it and it warms up. Pick out your pot (a large stainless steel one or a Dutch Oven will work well), then fill it up with a little bit of oil, just enough to cover the bottom.[1]
    • Using too much oil can cause splashes or spilling, and you can burn yourself.
    • Peanut oil, soybean oil, and vegetable oil are all great for deep frying.
  2. Image titled Check Oil Temperature for Deep Frying Step 2
    2
    Snap an instant-read thermometer onto the side of the pot. Instant-read thermometers are an absolute necessity for deep frying, since they can tell you the temperature of your oil right then and there. If you have one specifically for deep frying, snap it onto the side of your pot, making sure the bottom is submerged in oil.[2]
    • You can find deep fry thermometers online or at most home goods stores.
    • If you don’t have a deep fry thermometer, you can also use a candy thermometer. Just make sure you keep it nearby so you can check the temperature regularly!
    • If you don’t have a thermometer, you can throw a piece of bread into the oil when you think it’s ready. If the bread turns brown within 30 seconds, the oil is probably at a moderate heat. This is just a ballpark reading, though, and it’s not as good as a thermometer.[3]
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  3. 3
    Turn the stovetop to medium heat. Your oil will take a little time to heat up, so you can prepare the rest of your food in the meantime. Keep an eye on your pot of oil and the temperature as it starts to heat up, though.[4]
    • It’s better to heat the oil slowly than too quickly—if the oil heats up too fast, it could smoke and make your food taste bad.
  4. 4
    Wait until the oil gets up to the right temperature. Deep fry oil usually takes about 5 to 10 minutes to heat up, so you shouldn’t have to wait long. Depending on what you’re frying, your oil may need to be a little warmer or a little colder. Usually, food fries between 325 °F (163 °C) and 375 °F (191 °C), but you should double check your recipe to find out. Common oil temperatures include:[5]
    • Chicken pieces: 375 °F (191 °C)
    • Chicken fingers: 350 °F (177 °C)
    • Turkey: 375 °F (191 °C)
    • Fish fillets: 320 °F (160 °C)
    • Shrimp: 320 °F (160 °C)[6]
  5. 5
    Turn up the stovetop when you drop your food in. When the room temperature food hits the oil, it will probably lower the temperature a bit. Turn the heat up on your stove if you need to in order to keep the oil at a steady, consistent temperature.[7]
    • If your oil drops in temperature too much, it could result in undercooked food.
  6. 6
    Turn off the heat as soon as you’re done cooking. Leaving your pot of oil on the stovetop when you’re not using it anymore can be dangerous, and it can make your oil go bad. As soon as you’re done with it, turn the stovetop off and let the oil cool down to room temperature.[8]
    • You can reuse the oil once or twice before it goes bad.
    • Never reuse oil that smells fishy, as that means it’s gone rancid.
    • Store your oil in an airtight container in a cool, dark place.
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Method 2
Method 2 of 2:
Avoiding Pitfalls

  1. Image titled Check Oil Temperature for Deep Frying Step 7
    1
    Pat your food dry before placing it in the oil. Oil and water don’t mix well together—in fact, adding too much water to hot oil can start a fire. If your food doesn’t have a batter on it, pat it dry with a few paper towels before slowly lowering it into the oil.[9]
    • If your food has a batter on it, don’t worry about drying it.
  2. 2
    Drain your food as you take it out of the oil. Grabbing your food and putting it directly onto a plate can lead to a soggy, mushy meal. Use a slotted spoon or tongs to drain the majority of the oil off the food as you take it out of the pot. Then, put the food onto a paper towel so it can continue to drain as it cools down.[10]
    • You’ll also end up wasting less oil this way.
  3. 3
    Take the pot off the heat if the oil starts to smoke. If your oil gets too hot, it will produce some smoke, which can make your food taste bad. As soon as you notice your pot smoking, take it off the burner and keep it off until the oil cools down a little bit. The smoke point of oil is a little bit different depending on what oil you’re using, but the common ones include:[11]
    • Smoke point of peanut, safflower, and soybean oil: 450 °F (232 °C)
    • Smoke point of grapeseed oil: 445 °F (229 °C)
    • Smoke point of canola oil: 435 °F (224 °C)
    • Smoke point of corn, olive, sesame seed, and sunflower oil: 410 °F (210 °C)[12]
  4. Image titled Check Oil Temperature for Deep Frying Step 10
    4
    Throw the oil away if it’s given off a lot of smoke. If your oil has been smoking for a few minutes, it’s probably done enough to flavor your food (and not in a good way). Unfortunately, the only thing you can do to save your meal is to throw out your pot of oil and start fresh with a new one.[13]
    • You can throw away your oil safely by waiting for it to cool down completely (use your thermometer to double check!) and then pouring it into an airtight container. Close the container, then throw the whole thing into the garbage.
  5. Image titled Check Oil Temperature for Deep Frying Step 11
    5
    Turn off the heat and grab some baking soda if you see flames. Grease fires can start easily if your oil gets too hot, and pouring water on them can make it worse. If you do see flames in your pot of oil, cover the pot with a lid. If that doesn’t work, pour a large amount of salt or baking soda on the flames to smother them.[14]
    • Pouring water on a grease fire will only make it worse, so avoid that at all costs.
    • If the fire continues to spread, call for emergency services.
    • You can also put out the fire with a fire extinguisher.
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Warnings

  • Oil can splash up and burn your skin when it’s hot. Use extreme caution, and keep small children and animals away from the deep fryer.
    Thanks!
  • Never put out a grease fire with water—use a lid, baking soda, or salt.
    Thanks!
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Things You’ll Need

With a Thermometer

  • Pot
  • Deep fry thermometer
  • Tongs

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References

  1. ↑ https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/deep-fat-frying-and-food-safety/ct_index
  2. ↑ https://www.foodnetwork.com/how-to/articles/deep-frying-101/how-to-deep-fry
  3. ↑ https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely
  4. ↑ https://www.foodnetwork.com/how-to/articles/deep-frying-101/how-to-deep-fry
  5. ↑ https://www.cooksillustrated.com/how_tos/6520-deep-frying-101-treating-your-oil-right
  6. ↑ https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/deep-fat-frying-and-food-safety/ct_index
  7. ↑ https://www.foodnetwork.com/how-to/articles/deep-frying-101/how-to-deep-fry
  8. ↑ https://whatscookingamerica.net/Information/CookingOilTypes.htm
  9. ↑ https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/deep-fat-frying-and-food-safety/ct_index
  1. ↑ https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely
  2. ↑ https://www.cooksillustrated.com/how_tos/6520-deep-frying-101-treating-your-oil-right
  3. ↑ https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/deep-fat-frying-and-food-safety/ct_index
  4. ↑ https://www.cooksillustrated.com/how_tos/6520-deep-frying-101-treating-your-oil-right
  5. ↑ https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely

About This Article

Hannah Madden
Co-authored by:
Hannah Madden
wikiHow Staff Writer
This article was co-authored by wikiHow staff writer, Hannah Madden. Hannah Madden is a writer, editor, and artist currently living in Portland, Oregon. In 2018, she graduated from Portland State University with a B.S. in Environmental Studies. Hannah enjoys writing articles about conservation, sustainability, and eco-friendly products. When she isn’t writing, you can find Hannah working on hand embroidery projects and listening to music. This article has been viewed 5,605 times.
18 votes - 94%
Co-authors: 6
Updated: April 14, 2021
Views: 5,605
Categories: Food Preparation
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