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Is rapeseed oil suitable for frying?

Rapseed virgin

Cold pressed from unshelled rapeseeds. Mild in flavour, can be heated to high temperatures and is particularly versatile.
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Table of contents:

  1. Is rapeseed oil suitable for frying?
  2. How to fry with rapeseed oil
  3. Ideas for the use of rapeseed oil
  4. Alternatives
  5. Conventional rapseed oils

Is rapeseed oil suitable for frying?

Rapeseed oil is a versatile edible oil that is used in both cold and hot kitchen. Because of its pronounced nutty taste, rapeseed oil is ideal for the refinement of salads. This is why we use our cold-pressed rapeseed oil in large proportions in our three salad oil variants - spicy, hearty and fruity. In addition, the rapeseed oil can also be used for steaming or baking. For frying, the cold-pressed rapeseed oil should not be heated above 170 degrees, ideally only for short frying.

How to fry with rapeseed oil

If you want to use rapeseed oil for short frying you should first make sure that the pan is not too hot, in which case a temperature of 170 degrees should not be exceeded in any case. In practice, it has been proven to heat the pan shortly before you add the rapeseed oil and then roast the food for a maximum of three to five minutes in it. This type of frying is therefore particularly suitable for vegetables such as peppers, onions or mushrooms.

Ideas for the use of rapeseed oil

In salad dressings for mixed salads

In combination with herbs, sugar and salt, a unique dressing is easily created.

As a marinade for meat and fish

With fresh herbs, salt & pepper and some vinegar, a tasty marinade for fish and meat dishes is quickly created.

For stewing vegetables

Cook the fresh and peeled vegetables in the steam cooker for about 5 minutes, then sprinkle with salt and drizzle 4 to 5 tablespoons of rapeseed oil over them.

Alternatives to rapeseed oil

If you are looking for a cooking oil especially for frying, we can alternatively offer you our high oleic frying oil or our wok oil, a combination of peanut oil, coconut oil or and our high oleic frying oil. Both oils are high temperature oils and therefore ideal for frying.

What is the difference between a cold-pressed organic rapeseed oil and a conventional, refined rapeseed oil?

Native organic rapeseed oils are cold-pressed with small oil presses only mechanically at low temperatures, around 40 degrees, and subjected to no further treatment (refining). The quality of the oil depends on the quality of the oilseed. Native rapeseed oils contain a variety of phytochemicals and fat-soluble vitamins A and E. They have a mild, typically seedy-nutty flavor and a natural, golden yellow color.

Commercially available rapeseed oils are mainly refined. That means they are chemically modified which strongly influences the natural properties of the oils as well as the durability. For more information about the refining process read:

Handelsübliche Rapsöle sind meist raffiniert, d.h. sie unterliegen einem physikalisch-chemischen Eingriff, der die natürliche Beschaffenheit und die Eigenschaften der Öle sowie auch die Haltbarkeit stark beeinflussen. Die Raffination wird ausführlich bei wikipedia beschrieben:

We advise you to use a native, cold-pressed organic food rapeseed oil!

You can find out more about rapeseed oil here.

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