Frequently Asked Questions
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The best PrimeChef oil depends on what you're cooking. For deep frying, Deep Frying Level 01 and Deep Frying Level 02 are your best bet — they have a high smoke point and great performance, giving you crispier results and making the oil last longer. For everyday cooking like stews or sautéing, our Select Blend is a more versatile choice with a clean, neutral flavor. And for lighter preparations where you want to keep things lean, the Non-Stick Cooking Spray is the most practical option.
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An edible vegetable oil is a liquid extracted from the seeds of certain oilseed plants. These fats are essential in our diet, as they provide energy and essential fatty acids. Fats are composed of saturated, monounsaturated, and polyunsaturated fatty acids. Canola oil stands out for its low saturated fat content.
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Canola oil can be used for deep-frying savory foods (potatoes, chicken, nuggets, tortilla chips, etc.) and baked goods (churros, donuts, fritters, etc.).
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Deep frying is the process of cooking food by immersion in hot oil or fat at high temperatures (356°F to 392°F), where the oil acts as a heat transmitter, producing rapid and uniform heating.
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An antifoam agent is an additive that protects oils during frying, reducing and hindering foam production. It prevents the incorporation of oxygen from bubbles, thus reducing oil oxidation and, consequently, its degradation.
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Specially formulated oils can be used for multiple frying batches; proper oil filtration is required to remove charred food pieces after each batch of food, and oil quality must be monitored for timely disposal.
The limits should be set by the user based on the sensory parameters of the final product. The food composition and the frying temperature are key factors in oil degradation. -
As mentioned above, the first thing evaluated during deep-frying is its sensory quality, such as aroma, flavor, and texture. These attributes vary depending on the characteristics of the food being fried, the frying time, and the frying temperature. Therefore, an oil can initially be qualitatively ruled out if its sensory quality is not desirable, such as a very dark food, an unpleasant flavor or aroma, an undesirable texture, etc.
However, during frying, many reactions can occur that may alter the chemistry of the oils, such as the generation of free fatty acids and polar compounds, among others. There are various specialized methods and equipment that help monitor the generation of these degradation compounds to evaluate oil quality and serve as a quantitative indicator of discard. Quantitative indicators are always associated with the food's sensory qualities.
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The process and frequency of cleaning frying equipment will depend on the amount of food, the type of equipment, etc. Cleaning with soap and water is recommended; do not use iron or copper utensils, as these can accelerate the breakdown of the oil. Dry the fryer completely to remove excess moisture and soap residue.