Cooking crispy, golden, and delicious frying foods is challenging. It is because, with the wrong oil and process, food can be off-tasting and burnt.
So, what is the ideal oil for deep frying? Canola, vegetable, soybean, olive, or other refined oils?
The truth is, canola is a widely used oil for deep frying. But many people still feel confused about using canola oil to fry food deeply.
This write-up will remove all confusion to the question – can you deep fry with canola oil?
Technically, canola oil is a type of vegetable oil. The Rapeseed plant is the main source of this oil. It is versatile, and it has many health benefits.
Due to its high smoke point and low level of saturated fat, it has become a widely popular cooking oil in the food industry.
Additionally, its flavor is neutral and won’t add any extra flavor to the cooked food.
What is the Smoke Point of Canola Oil?
Smoke point refers to a specific temperature at which the oil breaks down and starts producing bluish smoke. When the oil reaches this smoke point, the oil emits harmful chemicals. And using that oil is unsafe.
Canola oil smoke point is 400°F.
Unfortunately, most people are unaware of the oil’s smoke point.
In fact, 400°F is a great temperature, and the maximum temperature of deep frying is 300°F. The good news is that, recommended deep-frying temperature for any food is less than 375°F.
When to Replace Canola Oil?
Now we understand about the smoke point, let’s learn when canola oil needs to be replaced before it becomes harmful.
Canola oil will show the below 4 characteristics when it reaches its smoke point.
The color difference between the current and original oil will be highly visible. When an oil type becomes bad, it gets dark..
If you don’t store canola oil into an airtight container, it will go bad over time. Even if you barely use oil for cooking food but store it in an open container, it will get spoiled.
Due to the repeated use of oil, the smoke point starts lowering. It is because oil constantly breaks down. If you experience smoke in the oil, you should consider replacing it.
As stated earlier, canola oil is neutral-flavored, which means it doesn’t have any particular smell. When you find the bitter smell is coming from the canola oil, it is high time for the oil replacement.
What are the Health Benefits of Canola Oil?
Health is always an essential factor, and it is significantly vital to know what you are giving to your health.
Below are a few pros and cons of canola oil
- Less level of saturated fat
- High level of unsaturated fat
- Light flavor
- High smoke point
- Smooth texture
- The ratio of Omega-3 & 6 is inappropriate
Let’s have a look at the detailed benefits.
12ml (1 tablespoon) of canola oil contains
- 124 Calories
- 12% Vitamin E
- 12% Vitamin K
Except for vitamins E and K, canola oil is free from vitamins and minerals.
Composition of Fatty Acid
Since canola oil has a low level of saturated fat, it is considered as one of the healthiest oils in the industry.
Find the canola oils fatty acid breakdown from below
- 7% saturated fat
- 64% Monounsaturated fat
- 28% Polyunsaturated fat
When the discussion comes about saturated and unsaturated fats, consuming unsaturated fat is always beneficial. And the good news is canola oil contains a high level of unsaturated fat.
In order to stay fit and healthy, the ratio of Omega 3 & 6 also plays a vital role. Here also, the ratio has to be well-balanced. The ratio of well-balanced fatty acid reduces inflammation in the body and decreases the risk of major diseases such as diabetes, heart disease, cancer, and many more.
How Does the Canola Oil Taste?
The taste of your cooking oil can be a significant factor when it comes to deep-frying.
Can you eat a piece of fried chicken if you get a slightly bitter taste? You will show a big NO sign to the food for sure.
On the other hand, what if you get a sweet taste?
A person’s food taste depends on personal preference. However, it is generally best to use as much neutral-flavored oil as possible. In simple words, the food should let the taste bring out.
Deep Frying Tips – Can You Deep Fry with Canola Oil?
- Ensure that the frying temperature should not exceed 375°F. A protective form will be created soon on the batter-coated or breaded surface. Allowing the coil from penetrating the cooled food, and this, the food becomes greasy.
- Before deep frying, don’t apply any salt in the food. If you do so, moisture will be drawn on the food surface, and it will spread when you add food to the hot oil. Moreover, the oil may break down too quickly because of the salt.
- Additionally, don’t put too much food in a fryer when deep frying. This way, the oil temperature will decrease, and the food will take longer to get cooked.
- It would be best if you allow the oil to reach at least 15°F higher than its maximum temperature. This way, the oil can come into its ideal smoke point when cool food is added.
- Too hot or less hot oil also creates different issues. The direct heat of the too-hot oil will burn the food before it gets cooked. With less heated oil, the oil will reach the food before the coat gets formed.
Frequently Asked Question
Canola oil’s popularity is increasing day by day. It is because it is considered one of the healthier oil types than others.
Hopefully, you will never show curiosity with the question “can you deep fry with canola oil” anymore. All in all, canola oil is one of the best oils for deep frying.