Canola Oil In A Deep Fryer: Is It Safe?

Deep frying is a cooking method in which ingredients are submerged in heated fat, resulting in a golden and crispy texture. While it is a popular cooking method, deep frying can be unhealthy depending on the type of oil used. Canola oil is one of the most popular choices for deep frying due to its high smoke point and neutral flavour. However, some sources suggest that canola oil is unsuitable for deep frying as it is high in polyunsaturated fatty acids, which can result in large amounts of oxidized fatty acids and harmful compounds.

Canola oil's high smoke point

Canola oil is a popular choice for deep frying, but it is important to consider the smoke point of the oil to ensure safety and the best flavour. The smoke point of an oil is the temperature at which it starts to burn and smoke, which can impart an acrid, burnt flavour to food. It is also a fire hazard, and can release free radicals that are harmful to health.

Canola oil has a high smoke point, ranging from 400 to 475 degrees Fahrenheit, which makes it a good choice for deep frying. Its smoke point is above the temperature range of 350 to 375 degrees Fahrenheit, which is the ideal temperature for deep frying most foods. This means that canola oil is suitable for deep frying without imparting a burnt flavour to the food.

The smoke point of an oil depends on its refinement and source. Refined oils have a higher smoke point because they have been processed to remove the compounds that do not interact well with heat. Canola oil is a refined oil, which is why it has a high smoke point. In addition, vegetable oils such as canola oil tend to stand up to high heat, making them suitable for deep frying.

However, it is important to note that the smoke point of an oil is not constant and will decrease over time. The more an oil is used, the lower its smoke point becomes. Therefore, it is important to use fresh oil when deep frying to ensure the highest smoke point.

While canola oil is a popular choice for deep frying due to its high smoke point, neutral flavour, and low cost, there are other oils that can also be used. Other suitable oils for deep frying include refined avocado oil, grapeseed oil, refined peanut oil, refined sesame oil, refined sunflower oil, corn oil, soybean oil, and safflower oil. These oils all have smoke points above 400 degrees Fahrenheit, making them suitable for high-heat cooking methods like deep frying.

The ideal temperature for deep frying

Deep frying is done at high temperatures, usually between 350 and 375 °F. At these temperatures, your breaded or battered foods will turn crispy and golden brown. This is due to caramelization, which causes carbohydrates like starches and sugars to turn brown when heated to temperatures of around 320 °F.

However, you have to have the right temperature: if it's too low, the oil will seep into the food, making it greasy, and if it's too high, it can dry out the food and oxidize the oil.

When deep frying with canola oil, it is recommended to preheat the oil to about 15 degrees F (7 to 8 degrees C) higher than its optimal deep frying temperature, allowing the oil to return to its 'ideal' temperature once cold food is added to be cooked.

Canola oil has a high smoke point of 425 to 475 °F (242 °C according to another source), making it an excellent choice for deep frying. It is also affordable, easy to store, and can be reused.

The importance of oil temperature

Maintaining the correct oil temperature is crucial when deep frying. The ideal temperature range for deep frying is between 350 and 375 °F. Frying at too low a temperature can result in food that is greasy and soggy, as it absorbs excess oil and cooks unevenly. On the other hand, frying at too high a temperature can cause the outside of the food to burn while leaving the inside undercooked.

To avoid these issues, it is important to monitor the oil temperature closely and make adjustments as needed. Using a deep fry thermometer is a good way to ensure the oil is at the desired temperature. It is also important to let the oil return to the desired temperature before adding a new batch of food.

Additionally, overcrowding the fryer basket can lower the oil temperature, leading to greasy and unevenly cooked food. Therefore, frying in smaller batches is recommended.

Maintaining the correct oil temperature not only ensures food is cooked evenly but also helps to prevent it from becoming greasy, undercooked, or overcooked. It also helps to achieve the desired golden brown colour and crispiness that is characteristic of deep-fried food.

Neutral flavour of canola oil

When deep frying, oils with a neutral flavour are usually preferable. Canola oil is widely available and is an excellent choice for deep frying because it has a neutral flavour. This means that the taste of your ingredients can shine through without any additional flavours from the oil.

Canola oil is also a good choice for deep frying because it has one of the highest smoke points of all commonly used vegetable oils at 468°F (242°C). This is much higher than the temperature required for deep frying, which is around 350–375°F (176–190°C). The smoke point of an oil is the temperature at which the oil begins to visibly smoke. A high smoke point means an oil can be heated to a relatively high temperature before it starts to smoke.

In addition to its neutral flavour and high smoke point, canola oil is also a healthy choice for deep frying. It has the lowest level of saturated fat compared to other oils. It is also affordable, typically costing $2 to $3 per quart.

When deep frying with canola oil, it is important to maintain the ideal frying temperature of 375 °F (190 °C). This will ensure that food is cooked through without absorbing excess oil. It is also important to preheat the oil to a higher temperature of 390 °F (200 °C) to ensure that the oil returns to its 'ideal' temperature once cold food is added.

Canola oil can be used more than once, but it is important to store it properly when it is not in use. Frying oil should be strained through paper towels, coffee filters, or cheesecloth into its original empty container or a clean glass jar. It should then be stored tightly sealed in a cool, dark place or in the refrigerator.

In conclusion, canola oil is an ideal choice for deep frying because of its neutral flavour, high smoke point, health benefits, and affordability.

Storing and reusing canola oil

Canola oil is a good choice for deep frying due to its high smoke point and low level of saturated fat. It also has a neutral flavour and is widely available at a low cost. However, it is important to note that canola oil, like any other oil, can degrade over time and develop harmful free radicals when exposed to excess oxygen, which occurs naturally when food is fried. Therefore, it is important to store and reuse canola oil properly to maintain its quality and avoid any negative health effects.

• Allow the oil to cool completely before handling. Oil burns can be dangerous and painful.
• Strain the oil through a fine-mesh sieve or cheesecloth to remove any fine particles or debris left behind after frying. These particles can burn and make the oil taste nasty when reheated.
• Transfer the strained oil to a clean, sealable container such as a glass jar or the original oil bottle.
• Store the container in a cool, dry, and dark place, away from heat sources like ovens, refrigerators, or microwaves.
• Label the container with the date, the type of food fried, and the number of times the oil has been used.
• Reuse the oil for frying similar items. Canola oil takes on the flavour of whatever is fried in it, so it is not advisable to use the same oil for frying foods with drastically different flavours.
• Pay attention to the condition of the oil. If it becomes dark or dirty, smokes before reaching frying temperature, foams at the top, or develops a rancid or musty smell, it is time to discard it.
• Do not pour the oil down the drain when disposing of it, as it can clog pipes and harm the environment. Instead, solidify it using a product like FryAway, transfer it to a closed container, or recycle it at a designated drop-off point.

By following these steps, you can safely store and reuse canola oil for deep frying multiple times, reducing waste and costs without compromising the quality of your fried foods.

Frequently asked questions