How long does Canola oil?

Question

last in a fry pan before it becomes ransid (bad).Thanks.

Answer 1

If you've cooked anything in the canola oil, you should strain it and refrigerate it as soon as it cools. The oil won't go bad, but the bits of food left from cooking will.

If it's just plain canola oil that you haven't fried anything in yet, it'll stay good quite a while.

Answer 2

The best way I found for straining is two steps, an initial strain through a screen into a second pot, and then heat it slightly and pour through a funnel fitted with a coffee filter. It is slow, but you get clean oil that will last longer.



Also try using some straws between the filter and the inside of the funnel will allow extra open space for the oil to run through faster. the straws have to reach just into the point where the funnel narrows.
And note that the oil should be warm, but not so hot that you soften the straws. Oil flows faster when warm.

Excepting when deep frying, after which straining and refrigeration is mandatory, you might find it better to clean the pan, and keep nothing that was in it

You can also try a slightly different method of cooking, which will give the same effect, and same taste, but uses much less oil.

This can be easily done by simply using a brush, such as a silicone basting brush, to spread a thin film of oil across the cold pan before cooking instead of pouring oil into the pan. For a 12 inch pan you need no more than half a teaspoon of oil.

Adding a few drops of oil during cooking may be needed, (and not more than that) especially if you are using an initial high heat, or where you are trying to brown meats, but generally it is not necessary to use any more oil.

You will save money on oil, you will not lose any taste, and you will get improved texture because the cooked foods will not have absorbed as much oil plus a very nice benefit is that using less oil is much healthier for you.

Use a high initial heat, and then reduce it, or just cook on a medium heat. All you need is a good brush, and a bit longer cook time. Most frying, regardless of style...including Indian/Asian style... can be done this way,

If you want the south Asian taste and oil "feel", as needed to keep your rice grains from sticking, wait until the rice is ready (still just a bit firm) and use just a light, brief, spray of cooking oil, such as PAM, as you mix it with a heavy spoon.

Answer 3

I'm not sure how long it will last because some oils used in cooking go fast. but i would make sure you don't leave it alone for long. hope it helped.

Answer 4

It's comparable to olive oil, both in composition as in properties

Answer 5

it all depends on how many times you have used it.....
if you have not used it, it lasts quite a while....