So many different oils, the good news is you can stick with what you know – canola is great!
For different dishes sometimes it is useful to use a slightly different oil. For example, we find more and more people we talk to are using more olive oil for their cooking because it’s low in saturated fat. The problem with olive oil for a stir fry is that olive oil has a low smoke point – this means it starts giving off smoke quite quickly after it’s gone into the pan. This works really well for casseroles or if you are browning meat or onions, but for a stir fry you want to be able to get the pan really hot and not have to worry about the oil
The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.
