Frequently Asked Questions
This is a bogus email which first surfaced in the USA in 2000. It is an obvious attempt of sabotage. Because of this email Canola Oil has probably been studied more than any other Oil which gives us the advantage of making our claims scientifically irrefutable!
Visit our “Why Love Canola?” Page to see evidence that bust this myth/hoax email.
Canola-oil is a healthy oil to use for any cooking methods. Hard fat in recipes could be replaced with canola oil as indicated in the table on our “Why Love Canola?” Page. B-Well Canola oil will change the texture (lighter) of your baked goodies, and we can guarantee you that it will stay fresher for longer.
Yes. The cosmetic industry has always used refined oil as the cold pressed oil has a strong smell and stains the towels and clothing.
Canola Oil has a smoke point of 240°Celsius. Grapeseed has a smoke Point of 270°Celsius. As the average frying temperature is 190°C, so it is unlikely that the smoke point after which the oil becomes toxic- will be reached.
N.B. Do not pre-heat your pan before adding oil. Always heat the oil WITH the pan.
One can reuse filtered & tightly closed oil until the colour changes to become quite dark, somewhat like the colour of golden syrup.
Depending on the type of food that was prepared in the oil, this colour change could be reached within 2-3 uses e.g. for a product covered in a spicy batter, or 4-5 uses for a clean product like (excess water/ice removed & dried) potato chips.
Canola is the result of selective breeding. The Canola that is grown in South Africa is non-GMO (We also state this on our B-well Labels). SOILL procures all of the Canola in South Africa, which we get from about 460 approved producers.
This is caused by the high content of Omega 3 (ALA). The odor should not affect the taste of the finished product.
The refining process is designed to remove impurities. The oil is heated in a vacuum with no oxygen present and therefore no oxidation can take place
No. All cooking oils MUST be refined for higher temperature cooking.