How can you control the heat of boiling oil in a frying pan so that it doesn't get over 365 Fahrenheit?

I am gonna fry some in a frying pan, how can I control the heat of the oil so that it is between 330 and 365 Fahrenheit? Besides, what oil should I use?How can you control the heat of boiling oil in a frying pan so that it doesn't get over 365 Fahrenheit?
Peanut oil is the best oil for deep frying. Its thicker viscosity helps it absorb more heat without coming to the smoking point. Also...controlling the heat is done by adjusting the flame (if you have gas) or the dial for your burner ( if you have electric). Keeping the heat at about just above medium and using a deep fry thermometer will help you in maintaining the right temp. Also, if you are still having trouble...use a heavier bottomed pan. A good heavy 18/10 gauge pan with an alluminum disc bottom will help the heat distribute evenly. Hope this helps you!How can you control the heat of boiling oil in a frying pan so that it doesn't get over 365 Fahrenheit?
Safflower or peanut . Use a thermometer.
use canola oil (it can hold high temps without smoking) without a thermometer, it would be hard to tell the temp once it reaches temp you want, turn off heat because oil will stay hot enough (unless you're frying for a small army)
Temperature control of oil has alot to do with the type of pan and what your frying. A heavier pan - cast iron for example - has higher sides and even heating - is best for chicken parts - be careful of the oil height - a few pieces at a time keeps the temp from dropping too fast and the oil from getting to high - oil should never boil - only a thermometer - one that you leave in the oil - not an instant read - can give a true temp. You also have more control with a gas burner than with electric - if you use electric - don't use more than med - med/high heat - it may take longer - but it's safer- even if off it still has heat in the element - don't push pan off burner to cool - it could wave over the sides - and flare up on the burner pretty fast and hot. the best type of oil is vegetable - or a veg blend, canola, peanut as long as it has a high smoke point. Patience is key to safety when frying -
the only way you can do this is to get oil that boils at 365 F, and remove from heat once the oil boils away - or keep adding oil. The problem with that is, i think most oil boils at much higher temps, and only a few oils are safe to cook with.