Fat facts and smoke points

Smoke house for smoking rapeseed oilIt’s November already and here at Wharfe Valley Farms we’ve all been enjoying baked potatoes, cooked with a coating of smoked rapeseed oil then oven roasted, providing a delicious and authentic fired flavour.

We are lucky enough to have our own smokehouse on site and from it we produce our smoked infused variety for sale in both 250ml or 500ml.

We’ve included some useful fat and oil facts below to help customers understand the advantages of using our rapeseed oil and the relevance of the high smoke point rapeseed oil has of up to 230oC.

Fat and Oil facts

All cooking fats and oils are made up of saturated, polyunsaturated and monounsaturated fatty acids in different proportions.  Using cooking oils and fat with low saturated fat and a good mix of mono and polyunsaturated fats is better for you because:

– Polyunsaturated fats can help lower cholesterol
– Omega-3 polyunsaturates may help protect against heart disease
– Omega-6 fatty acids may help with growth and brain function
– Monounsaturated fats can also help lower cholesterol if they replace saturated fats
– Monounsaturated fats may also help decrease the risk of breast cancer and rheumatoid arthritis pain

Generally, oils and fats with a high proportion of poly and mono unsaturated fats are healthier than those with a higher saturated fat content.

Rapeseed oil is incredibly versatile as it has a delicious nutty flavour and golden colour when grown and cold-pressed in our lovely county, Yorkshire. It can be consumed as a dip, salad dressing or mayonnaise and an extra virgin variety is better for you as it is only pressed once and then bottled, which maintains the maximum amount of goodness from the oil seed rape.
It is also an ideal oil for cooking due to the high smoke point of up to 230oC.

What is the smoke point?

At Wharfe Valley we often talk about the high smoke point of rapeseed oil to customers as a benefit and take for granted that our customers know what we mean. Just in case we thought bonfire night was a good time to talk about what it is and how it helps.

The smoke point of an oil or fat is the temperature at which it starts to burn, break down and smoke.
When you cook with oil that’s been heated past its smoke point, not only does it affect the flavour, also nutrients and phytochemicals found in many unrefined oils are destroyed when the oil is overheated. Overheating also creates harmful free radicals which have been linked to cancers.

Rapeseed oil has a high smoke point of up to 230oC and is better suited to frying, roasting, smearing over baked or sauté potatoes than other culinary oils with a lower smoke point like olive oil. Its overall advantage when compared is that it is extremely versatile and can be enjoyed hot or cold.

To find out more about our smoked rapeseed oil get in touch on 01937 572084 or go to our online shop on  https://wharfevalleyfarms.co.uk/online-shop/

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