Exposure to heat, light, and air can cause the oil to oxidize and become rancid. Because of its stability at elevated temperatures, the oil maintains its structure without imparting a burnt or bitter flavor to the dish.
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This allows the natural taste of the ingredients, such as fish or chicken, to remain the star of the meal. This oil is extracted from the rapeseed plant and is specifically bred to have low levels of erucic acid and glucosinolates.
Chefs and home cooks alike reach for this versatile ingredient when reaching for a frying pan. This characteristic makes it exceptionally well-suited for high-heat applications such as searing meats, stir-frying, and deep-frying.
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Discard the oil once it becomes dark, foamy, or develops an off-odor, as this indicates it has broken down and should no longer be used. It is also important to manage the amount of food added to the pan at one time.
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