Bobby Flay is more than just an Iron Chef although he is an Iron Chef. He’s more than a cookbook author although he’s a cookbook author. He’s more than a restaurateur although he does own more than one eatery. Yes Bobby Flay wears many hats. The Food Network stalwart has been mentoring home cooks and pushing the boundaries of the culinary world for decades. He knows the perfect slightly unconventional topping for your BBQ burger (pimento cheese) and he’s got some pretty solid cooking opinions including his choice of cooking oil.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Bobby Parrish | 2023-02-26 13:49:19 |  259,489 Views |
Cooking Oils Explained – When to Use Olive Oil Avocado Oil and More
It seems that when it comes to his choice of cooking oil Flay likes to keep it simple opting to use canola oil a pantry staple in many of his cooking recipes. In an interview with Bon Appétit Flay revealed his preference for oil. “98% of the time” Flay said “I cook with canola oil.” So what’s Flay’s reason for using canola oil so liberally in his cooking? First canola oil has a high smoke point higher than olive oil making it ideal for cooking methods like pan-frying. Additionally Flay notes that “…because it’s so neutral it’s not going to change the flavor of what I’m making.” So you don’t have to worry about your oil burning or your food becoming too flavorful which is good news for many recipes.
So what exactly is canola oil? Essentially canola oil is a type of oil that is derived from rapeseed. Before it was used as an ingredient in food rapeseed oil was used to lubricate machine parts because the oil was not considered safe for human consumption. This is because the oil contained erucic acid which is considered a toxic substance. So why do we use rapeseed oil now? Well in 1973 a group of scientists were able to produce a rapeseed oil that was safe for human consumption. The resulting oil was called canola oil.
Since its invention in the 1970s it’s become one of the most popular oils in the United States. And it’s not hard to see why. Canola oil is a neutral oil so you won’t have to contend with a strong flavor when cooking. Instead your other ingredients will be able to shine through. For this reason canola oil is fantastic for sautéing making casseroles or hearty beef chili—which has a spicy flavor—and for baking. In addition to its (lack of) flavor canola oil has a smoke point of between 400 degrees and 450 degrees Fahrenheit making it perfect for cooking at higher temperatures. The oil is also relatively low in saturated fat making it a good oil for anyone watching their saturated fat intake.
