Neutral-flavored oils that are safe for frying are canola and vegetable (smoke point 400 F), sunflower (440 F), corn, peanut, and soybean (450 F), light olive (465 F), rice bran (490 F), and safflower (510 F). These oils tend to be less "natural," but refining processes help them stand up to high heat; never fry food in oil with a smoke point lower than 400 F.