Can you Deep Fry with Canola Oil?

Canola Oil for Deep Frying
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If you’re looking for a quick answer, then yes, you can deep fry with Canola Oil. It offers a high smoke point, a low amount of saturated fats, and a neutral taste, which is all great for deep frying. However, it’s still oil, and it has its drawbacks. Oil is generally considered bad for you when used in large doses. If you’re still curious, we’ll make sure to cover what canola oil is, the pros and cons, the health affects, and more.

What is Canola Oil?

Technically speaking, Canola Oil is a vegetable oil as its derived from a plant known as rapeseed. Canola Oil is one of the most popular and growing  oil types around the world. That’s in part because it has more uses than just cooking. It actually has a lot value in industry. Also, Over the past few decades, Canola Oil has been getting a rap sheet for being a healthier oil choice due to its low amounts of saturated food.

Smoke Point of Canola Oil?

The smoke point of Canola Oil is approximately 400°F. 

In case you’re unaware, the smoke point of an oil determines at what temperature an oil will start to break down and produce a bluish visible smoke. At this point, unhealthy chemicals can be released into the air, and the oil becomes unsafe to use. As dangerous as that may sound, most people are completely unaware of the smoke point of the oil that they use.

The reason 400°F is a great number to be at is because deep fryers won’t typically go above a max setting of 275°F, giving you a 25 degree variance. Even better is the fact that many foods are recommended to be fried below the 375° F max.

How to know when Canola Oil Goes Bad

Now that we’ve talked about Smoke Point, we should talk about knowing when to replace your oil, specifically Canola Oil. Just because you’re not reaching your smoke point, doesn’t mean that your Canola Oil is going to become unusable over time.

Canola Oil is similar to most oils in the sense that you’re looking for three main things:

  • Color (Notice the color difference between your original oil and your current oil). Oil darkens when it becomes bad.
  • Time (Oil simply goes bad over time. Even if you don’t cook a lot, leaving oil out over time can easily spoil it. Oil should be kept in air-lock container to preserve its use. This simply something to keep in mind as you store your oil).
  • Smoke (We’ve mentioned how at the smoke point, your oil starts to smoke. Well after repeated uses, you could slowly start to lower your smoking point as the oil is continuously breaking down. If you feel your oil is starting to smoke, you should try and replace it.)
  • Smell (Canola oil is neutral-based which means it shouldn’t give off any particular smell. If you think your oil is starting to smell bitter, it could be a sign it’s time to replace your oil).

Health Overview

Health has become a bigger deal over the years, and it's always important to understand what you're putting into your body. Here's a list of the pros and cons of deep frying with Canola Oil before we get into the specifics.


  • Low in saturated fats
  • High in unsaturated fats
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  • Not an ideal ratio of omega-6 to omega-3.

When we're talking about saturated and unsaturated fats, it's always important your consuming more unsaturated fats. So it's good to see the ratio of unsaturated fats to saturated fats is about 1:10 respectively. However, there is more to look at than simply the unsaturated vs saturated fats.

Another important factor in terms of healthiness is looking at the omega 6 to omega 3 ratio. When it comes to this ratio, we want to be as balanced as possible. Studies show that a balanced ratio will decrease inflammation in the body help reducing risk for major diseases including heart, diabetes, and cancer. Although, it's become increasingly more difficult to do this in our diets in the 21st century. Canola oil offers a 2:1 ratio of omega 6 to omega 3, which isn't horrible, but there are oil with a better balance in this retrospect.

Nutrient Info for Canola Oil

Deep Frying Canola Oil NutritionUSDA

Taste of Canola Oil

When it comes to deep frying, the taste of your oil can become a big factor. For example, if an oil gives off even a slight bitter taste, would you want to deep fry foods such as fries or chicken in it? Probably not. However, what if it gave off a nutty or sweet taste? Depending on what you’re making and your own personal preference, maybe you would like those tastes better. However, generally speaking it’s best to use an oil with as much neutral taste as possible. To put it simply, you should let your food bring out the taste.

Despite some confusions, cooking Canola Oil offers a neutral taste. It gets a bit confused because the process of making canola oil dressing is completely different, and the dressing definitely has its own set of flavors. 


Canola Oil has grown in popularity as the decades past by. This is in part because it’s generally considered as a healthier oil choice. It also offers a high smoke point of 400° F and a neutral taste. These are all important factors when deciding which oil to use when deep frying. Make sure to check out our best oil for deep frying guide if your still on the fence about which oils you should consider using.

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