Canola Oil For Deep Frying: Safe Or Not?

Canola oil is a popular choice for deep frying, especially in commercial kitchens. It has a neutral flavour, allowing the taste of ingredients to shine through, and a high smoke point of 468°F (242°C), which means it will not burn at the temperature required for deep frying. However, canola oil is highly processed and gets a fishy smell at higher temperatures, so the temperature must be regulated.

Canola oil's high smoke point

Canola oil is a popular choice for deep frying due to its high smoke point. The smoke point of an oil is the temperature at which it starts to burn and smoke. Canola oil has a smoke point between 400 and 475 °F (about 204-246 °C), which is higher than the optimal frying temperature range of 350-375 °F (176-190 °C). This means that canola oil is stable enough to be heated to the ideal temperature for deep frying without burning.

The smoke point of an oil is determined by its refinement process and its monosaturated fat levels. Refined oils generally have higher smoke points than unrefined oils because the refinement process removes compounds that do not interact well with heat. Canola oil is always refined, which contributes to its high smoke point.

Oils with high smoke points are ideal for deep frying because they can withstand the high temperatures required for this cooking method without breaking down and releasing chemicals that can be harmful if consumed. Using an oil with a low smoke point for deep frying can result in the food tasting burnt and the oil releasing free radicals, which are unstable atoms that can damage cells.

In addition to its high smoke point, canola oil is suitable for deep frying because it has a neutral flavour that does not overpower the taste of the ingredients being cooked. It is also affordable and readily available.

Cost-effectiveness of canola oil

Canola oil is a cost-effective choice for deep frying. It has a neutral flavour, allowing the taste of your ingredients to shine through, and it has a high smoke point, which means it will not burn at the temperature required for deep frying.

Canola oil is a type of vegetable oil made from rapeseed plants, specifically the seeds of the canola plant, a rapeseed cultivar low in erucic acid and glucosinolates. It is a popular choice for cooking because of its moderate flavour, high smoke point, and nutritional advantages. It is also a good source of vitamin E and vitamin K.

One of the benefits of canola oil is its long shelf life. Because of its low saturated fat content and high monounsaturated and polyunsaturated fat content, it can be stored for up to two years without spoilage. This reduces the need to frequently replace the oil, making it a cost-effective choice.

In addition, canola oil is versatile and can be used for various cooking methods such as stir-frying, roasting, grilling, and pan-frying. Its neutral flavour also makes it suitable for use in salad dressings and marinades. This versatility means you can use one oil for multiple purposes, reducing the number of different oils you need to purchase.

However, it is important to note that while canola oil is a healthy choice due to its high levels of monounsaturated and polyunsaturated fats, it should still be consumed in moderation as it is high in calories and excess consumption can lead to weight gain.

Canola oil's neutral flavour

Canola oil is a popular choice for deep frying due to its neutral flavour and high smoke point. The neutral flavour of canola oil allows the taste of the ingredients being fried to shine through without being overpowered by the oil itself. This makes canola oil a versatile choice for frying a variety of dishes.

Canola oil has a relatively high smoke point of about 400°F (204°C), compared to other oils like butter (350°F) and extra-virgin olive oil (325°F to 375°F). The smoke point of an oil is the temperature at which it starts to break down, give off smoke, and release chemicals that can cause a bitter or burnt flavour. Canola oil's high smoke point means it can withstand the high temperatures required for deep frying without burning or producing harmful compounds.

In addition to its neutral flavour and high smoke point, canola oil is also affordable and widely available, making it a popular choice for deep frying. It is commonly used in restaurants for deep-fried foods like French fries, chicken nuggets, and pickle wedges.

While canola oil is a popular choice for deep frying, it is important to note that it undergoes extensive refining processes that involve bleaching and deodorizing, which can strip the oil of beneficial nutrients. Additionally, canola oil is high in omega-6 fatty acids, which can lead to inflammation when consumed in excess. As such, it is recommended to choose minimally processed canola oils to retain more nutrients.

Health concerns with canola oil

Canola oil is a vegetable-based oil derived from the canola plant, which was created in Canada through crossbreeding of the rapeseed plant. It is a good source of vitamins E and K, and is often touted as one of the healthiest oils due to its low level of saturated fat. However, there are several health concerns associated with canola oil that are worth noting.

Firstly, canola oil is a major source of omega-6 fatty acids, which can lead to increased inflammation when consumed in high amounts. Modern diets tend to be extremely high in omega-6s and low in omega-3s, creating an imbalance that contributes to various chronic conditions. While the ideal ratio of omega-6 to omega-3 intake is 1:1, the typical Western diet is estimated to be around 20:1, with canola oil having a ratio of 2:1.

Secondly, canola oil manufacturing involves high heat and exposure to chemicals, which can affect the stability of the oil's molecules, turn it rancid, destroy omega-3s, and create trans fats. Trans fats have been widely linked to heart disease, and while canola oil contains very low levels of trans fats, heating and deodorization processes can increase their formation.

Thirdly, several animal studies have linked canola oil to increased inflammation and oxidative stress, as well as negative impacts on memory and heart health. A 2018 study found that heating canola oil resulted in compounds that increased inflammatory markers in rats, while another study showed that a canola-rich diet harmed memory and increased body weight in mice.

Lastly, canola oil is often genetically modified (GMO) to improve oil quality and increase plant tolerance to herbicides. While regulators deem GMO foods safe, concerns have been raised about their potential impact on the environment, public health, crop contamination, and food safety.

In conclusion, while canola oil has its benefits, there are valid health concerns that should be considered. Further research is needed to fully understand the impacts of canola oil on human health. In the meantime, alternative oils such as olive oil, avocado oil, and coconut oil can be used for cooking and provide various health benefits.

Reusing canola oil

Canola oil is a great choice for deep frying. It has a neutral flavour and a high smoke point, which means it will not burn at the temperature required for deep frying. But what about reusing canola oil?

Frying oil can be reused several times before needing to be discarded. Reusing oil helps to reduce waste and the cost of frying. However, it is important to follow certain steps to ensure the oil is safe to use and maintain its quality.

Firstly, allow the oil to cool completely in the frying vessel. Once cooled, the oil should be strained to remove any impurities, such as loose crumbs or sediment. This step is crucial if you are frying anything breaded or battered as these particles can burn the next time you heat the oil. Straining can be done using a cheesecloth set in a fine-mesh strainer or just a strainer by itself. The oil can then be stored in a clean, airtight container, such as a glass jar or the original container it came in. It is helpful to label the container with the date, what the oil was used for, and the number of times it has been used. The oil should be stored in a cool, dark place or in the refrigerator.

There is no exact rule for how many times oil can be reused, but it is generally recommended to reuse frying oil no more than three times. Pay attention to the oil and look out for any changes. If the oil 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. Additionally, frying oil will take on the flavour of the food cooked in it, so it is important to keep this in mind when reusing oil for different dishes.

When it is time to discard the oil, do not pour it down the sink drain as it can cause plumbing issues. Instead, solidify it using a product like FryAway and then throw it away, or pour it into a sealable disposable container and dispose of it in the trash. Alternatively, you can recycle your used oil at a local disposal centre or drop-off location.

Frequently asked questions