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Canola Oil... Used It For Frying

Guhlia

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Guhlia Rising Star
Guhlia
Posted

Okay, we just made a delicious batch of gluten free donuts, but now we have a HUGE amount of canola oil left over after frying them. Can I use the oil again? Can I just let it cool and then put it back in the empty oil bottle to use for frying at a later date? Please help!!!

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2Boys4Me Enthusiast
2Boys4Me
Posted

That's what we do. Cool and re-use.

What's the doughnut recipe? Cakey or the good kind?

RiceGuy Collaborator
RiceGuy
Posted

I don't know if I'd trust it myself. From what I've read, canola isn't exactly all that great to begin with. As I understand it, oils tend to degrade, turning rancid when exposed to heat and light. I recall that the rancidity is due to the formation of free radicals. Just like olive oil, canola oil is not exempt from this, though the degradation will differ. There's a lot of promotion behind canola, but as I did some digging, it began to look like junk, with hype pushing it.

Here's just one of a myriad articles you can find on the subject:

Open Original Shared Link

The best oil I know of for cooking thus far is macadamia oil, but I don't think I'd use that again either after deep frying unless I used it immediately, and even then not for cooking. Possibly in something baked if the frying was light. I don't know - I'd have to decide at that time, noting the smell and clarity of the oil and so forth.

CarlaB Enthusiast
CarlaB
Posted

RiceGuy is right. Rancid oil is very bad for you. I'm not a canola fan either. I use either olive oil or expeller pressed safflower oil (not all safflower is good either). I also use coconut oil and some sesame oil for flavoring.

jerseyangel Proficient
jerseyangel
Posted

I've also stopped using canola oil. I use olive oil and the expeller pressed safflower oils, also. For baking, Spectrum Organic Shortening (unhydrogenated Palm oil). I am intolerant, so I can't use coconut oil.

Carla--do you refrigerate your safflower oil? I don't use it often, so I only buy small bottles and keep them in the fridge.

Guhlia--I wouldn't use it again. (I mean the oil you fried with--whether or not you use canola is up to you :lol: )

chgomom Enthusiast
chgomom
Posted

What about grape seed oil?

I saw that in the store today at Wild Oats Grocer

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