Frying

This paired with their heat absorption properties, neutral or desired taste, and non-toxicity, makes them uniquely valuable in cooking, especially frying.

Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, its own flavour, and calories.

Pan-frying, sautéing, and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sautee.

Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed of.

[6] The study concluded that fried food consumption may increase the risk of cardiovascular disease and presents a linear dose-response relation.

[6] The researchers theorized the main reasons behind these associations are the high trans fat and calorie content of fried foods and their pro-inflammatory nature.