Which type of oil is used for grilling?

Canola oil is frequently used for grilling due to its high smoke point, which makes it suitable for high-temperature cooking methods like grilling. When oil reaches its smoke point, it can begin to break down and produce unpleasant flavors and toxic compounds. Canola oil has a smoke point around 400°F (204°C), which is ideal for grilling meats, vegetables, and other foods without the risk of burning or imparting off-flavors.

Additionally, canola oil has a relatively neutral flavor, allowing the natural tastes of the grilled food to shine through without overpowering them. This characteristic makes it a versatile choice in commercial kitchens and restaurants, including Chick-fil-A, where consistency and quality are essential for food preparation.

While other oils such as olive, coconut, and vegetable oils have their own advantages, they may have lower smoke points or stronger flavors that may not be desired when grilling. For example, olive oil can enhance flavor but may smoke at lower temperatures, and coconut oil, while flavorful, has a distinct taste that may not complement all grilled items. Vegetable oil can vary in smoke point depending on the blend, but it is often a combination of different types of oils, making it less predictable for high-heat cooking.