Shortenings & Oils

The best deep-frying oils have a high smoke point and a neutral flavour. Canola, peanut and high-oleic blends made for frying are the most common in Canadian kitchens; canola and peanut oil both have smoke points above 200 °C. Most foods fry at 175 to 190 °C. Peanut oil gives a clean taste and long fry life but is a priority allergen, so it must be declared to guests. Olive oil and butter are not suited to deep frying.

Change fryer oil when it darkens, smokes at normal frying temperature, foams, smells off or gives food a bitter taste, not on a fixed calendar. In a busy restaurant that is often every 3 to 7 days. Oil lasts longer if it is filtered daily, topped up with fresh oil, kept at 175 to 190 °C rather than hotter, and covered when not in use. Salt, breading crumbs and water shorten oil life. Total polar material (TPM) test strips give an objective reading.

Approximate smoke points are: refined avocado oil about 250 °C, refined peanut oil about 230 °C, canola oil about 200 to 230 °C, refined coconut oil about 200 °C, extra virgin olive oil about 190 to 210 °C, vegetable shortening about 180 to 200 °C and butter about 150 °C. Refined oils have higher smoke points than unrefined ones. Cooking above the smoke point creates bitter flavours and breaks the oil down faster.

Vegetable shortening is a solid fat made from vegetable oils; it makes tender, flaky pastry and is dairy-free and suitable for vegetarians. Lard is rendered pork fat, prized for flaky pie crusts and traditional baking, such as Tenderflake in Canada. Tallow is rendered beef fat, used for frying and baking for its rich flavour and high stability. Lard and tallow are animal products, so menus should note them for vegetarian and religious dietary needs.

Store oil in a cool, dark place, ideally below 25 °C, with the cap closed, away from the stove and sunlight, which speed up rancidity. Unopened canola and vegetable oils keep about 1 to 2 years; once opened, use them within about 6 months. Extra virgin olive oil is best within about 12 to 18 months of bottling. Avoid storing oil near strong-smelling products. Used fryer oil should be collected by a licensed grease recycler, never poured down drains.

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