Restaurant kitchens can ask very different things of an oil. One service might involve deep frying, sautéing and dressings, while another kitchen may have fryers operating under prolonged, high-temperature conditions. That means choosing oil starts with how your kitchen actually cooks. Heat stability, fry life, flavour neutrality and texture outcomes are key considerations. Fat profile can also help indicate how an oil will perform under heat

Saturated fats have a structure that provides strong heat stability and longer fry life, particularly during prolonged, continuous high-heat frying.

Unsaturated fats include monounsaturated and polyunsaturated fats. Monounsaturated fats are more heat-stable than polyunsaturated fats and work across a broad range of cooking applications. Polyunsaturated fats break down faster under prolonged heat and are therefore better suited to lower-heat cooking or raw applications compared with more heat-stable fat profiles.

For restaurant operators, the practical approach is to prioritise performance requirements first, particularly stability, fry life and consistency, and then consider fat profile and nutritional characteristics alongside those requirements.

• Canola oil: for versatility across the kitchen
  Canola oil can be used for frying, shallow frying, stir-frying, sautéing, dressings, marinades, baking and tempura. It has a neutral flavour and light mouthfeel, contains less than 10% saturated fat and has plant-based omega-3 content. Available in: 20L bag in box. 

• Cottonseed oil: for delicate, crisp frying
  Cottonseed oil has a light, clean finish and is suited to deep frying, batters and tempura where minimal oil flavour is a priority. It can also be used for dressings and mayonnaise. Available in: 20L bag in box. 

• Soya oil: for a busy, mixed-menu kitchen
  Soya oil is a neutral-flavoured, polyunsaturated oil designed to provide consistent frying performance across a wide range of everyday cooking tasks. Applications include deep and shallow frying, sautéing, dressings, sauces, marinades and tempura batters. Available in: 20L bag in box. 
  
• Rice bran oil: for demanding high-temperature cooking
  Rice bran oil contains natural antioxidants including gamma-oryzanol and vitamin E. It is suited to prolonged, high-temperature cooking including wok cooking, stir-frying and deep frying with extended heat exposure. Available in: 15L bag in box.