In the culinary art sunflower oil is used for frying, but also for preparation of salads, due to mild taste which goes along with all ingredients. It has a high smoke point which enables stability at high temperatures during preparation of food so that is the reason it is used for frying. However, the thing which is not recommended is reusing and long frying ion the same oil. Main reason for this is that on high temperatures unsaturated fatty acids easily oxidize and compounds are crated which are not very suitable because they affect the food value of the oil. Always fry your food so that it brings you rich and tasty meal, and you can achieve that by always using fresh sunflower oil.