Can You Use Toasted Sesame Oil for Frying?

There are two distinct types of sesame oil on the market, and confusing them is a common mistake. The dark brown, intensely aromatic kind is made from toasted sesame seeds; it is the oil whose sharp aroma fills the kitchen as soon as the bottle is opened. The pale yellow, nearly odorless kind is pressed from raw sesame seeds. Although the two come from the same plant, they serve entirely different purposes in the kitchen: one is for flavor, the other for cooking. The “toasted” label and the oil’s color show at a glance which kind you have.

The flavor of toasted sesame oil does not withstand heat. The aroma compounds formed during roasting are volatile; when the oil is heated in a pan for a long time, the aroma disperses into the air and leaves a slightly bitter, burnt flavor. Filling a whole pot of frying oil with this oil is both wasteful and damaging to the result. So add toasted sesame oil in a few drops after removing the dish from the heat; once the heat subsides, its aroma spreads through the food without being damaged.

Its uses are also determined by this property. Drizzle the oil at the end of cooking in wok dishes, noodle dishes, and rice mixes. Drizzling a few drops over soup has the same effect. Use it as a flavor layer in salad dressings, cold vegetable appetizers, and tahini sauces. A small amount can be added to marinades, but most of its aroma is lost when the meat goes on the grill. Keep the amount small: one 4 ml measure is often enough for a dish serving four; more can make the entire dish taste like just one flavor.

Light-colored sesame oil is suitable for frying and sautéing. Its flavor is nearly neutral, and it can be used for sautéing over medium-high heat; still, many kitchens prefer sunflower or corn oil for deep-frying because both are more economical and withstand higher heat. Using the two sesame oils together is another option: cook the food in the light-colored oil, then add a few drops of toasted oil at the end so its aroma remains intact. Tahini and sesame oil should not be confused either; tahini is a paste, not an oil.

Storage conditions determine how long the aroma lasts. Keep toasted sesame oil in a closed bottle away from light and heat; a bottle kept beside the stove loses its aroma within a few months. Refrigerating it after opening extends its life, and cloudiness in the cold does not mean it has spoiled. You can tell the oil has spoiled when its fresh, sweet, toasted aroma is replaced by a sharp, paint-like smell. Do not add oil with this smell to food; buying a small bottle reduces this risk. It also helps to write the opening date on the bottle.