Frequently asked questions
Should I heat oil to the smoke point?
No. If oil smokes in the pan, discard it. The temperature is too high. Clean the pan and start over at a lower temperature. The point where oil smokes signals that the oil has been damaged and potentially cancer-causing properties have formed.
Which oils are genetically engineered?
Soy, corn, canola and cotton are the most common genetically engineered (GE) crops and all are cooking oil sources. PCC does not sell any of these oils, except canola oils that are Certified Organic or Non-GMO Project Verified.
Can I use olive oil for all of my cooking?
No. Extra virgin olive oil deserves its reputation as a healthy culinary oil. It contains heart-healthy monounsaturated fats and phenols — protective compounds that provide numerous benefits. But to maximize the health benefits, we recommend using it raw for salads and dips or for lower-heat cooking.
I’ve heard I should not use canola oil. Why?
It is true that more than 90 percent of the canola grown in the United States is GMO, but organic and non-GMO sources are available at PCC. Canola was bred from rapeseed, which 30 years ago contained elevated levels of erucic acid considered harmful to humans. Today’s canola contains less than two percent of this controversial fatty acid.