Frequently Asked Questions
Mazola Cooking Oils


Q. How should Mazola® oils be stored?
A. Before or after opening, Mazola oils may be stored at room temperature. Storage conditions (temperature) will affect product quality. Excessive heat or prolonged exposure to light will speed up flavor deterioration.

To retain the optimum flavor of the oil for an extended time, oil may be refrigerated. It is normal for oil that is refrigerated to become cloudy. Cloudiness is not harmful and it will disappear when the oil warms to room temperature.


Q. Can Mazola oils be used interchangeably?
A. Mazola oils are extremely versatile and they can be used interchangeably. All the oils have a light, delicate flavor that complements other foods. They can be used for salad dressings and marinades, baking sautéing, stir frying and deep and shallow frying. Visit our Recipes section for great tasting, classic and contemporary recipes using Mazola oils.

Q. Can Mazola oils be used in baking?
A. Mazola oils are ideal for use in baking. Oil can be substituted in recipes that call for melted margarine, butter or shortening. However, since oil is a liquid, other adjustments may be needed in recipes calling for solid margarine, shortening or butter. We recommend using recipes developed specifically for oil or melted margarine, butter or shortening.

Q. Why does Mazola oil foam up when the food is added to the pan for deep frying?
A. All foods contain moisture. When even small amounts of moisture on the surface of a food come into contact with hot cooking oil, it foams or boils up somewhat. For safety, never fill a skillet or deep fryer more than 1/3 full with oil. Make sure food is as dry as possible before adding to hot oil by patting food pieces dry with paper towels or coating food pieces with flour or breadcrumbs. Always use tongs or a fry basket to carefully add foods to the oil.

Q. Why does Mazola spatter during frying?
A. When droplets of water or food juices are released during cooking, they mix with the oil and make it "pop" and spatter. For greater safety, reduce spattering by patting food pieces (such as strips of potatoes for French fries) as dry as possible before adding to the hot oil. Or, coat pieces of food with flour or breadcrumbs to make the surface as dry as possible. Never cover the pan when frying.

Frying Safety Tips
Never leave oil unattended while heating or frying.
Use a clean, dry, well-balanced, heavy utensil that is the proper depth and size.
Fill skillet or deep fryer no more than 1/3 full with oil.
Keep pan handles turned away from edge of range.
Do not cover pan while heating oil.
Heat oil over medium heat to gradually bring to temperature.
Maintain recommended temperatures for frying (about 375° F) at all times. (For shallow and deep-frying, use a deep - fry thermometer.) DO NOT OVERHEAT!  All cooking oils are safe when properly used, but fire may occur if oil is severely overheated beyond the point of smoking. IF OIL SMOKES, REMOVE FROM HEAT.
To prevent spattering, blot or wipe excess moisture from food with paper towels, then carefully place in the oil.
Do not pour hot oil into any plastic or glass container.

Q. Can Mazola oil be reused for frying?
A. Mazola oil can be reused for frying if handled properly. After the oil has cooled, pour into a clean, dry jar through a strainer lined with cheesecloth or a double-thickness paper towel. Cover and refrigerate. Foaming is a sign of excessive reuse; discard oil when this occurs.


Q. Does deep fat frying turn polyunsaturated oil into saturated fat?
A. No. Small changes in oil may occur during frying, possibly reducing the amount of polyunsaturates. However, heating alone cannot saturate polyunsaturated oil. Saturates either occur naturally in a fat or are formed by hydrogenation, the chemical process during which a fat or an oil reacts with hydrogen.


Q. What is corn oil?
A. Corn oil is the liquid fat obtained from the embryo (germ) of the corn kernel. It is a highly stable oil and retains its fresh flavor when properly stored at room temperature, and when used in cooking at high temperatures. For more information on Mazola Corn Oil, go to Mazola Corn Oil.

Q. What is canola oil?
A. Canola oil is a vegetable oil derived from a low euricic acid rapeseed. The name Canola was originally coined in Canada. It is a combination of "Canada" and "Oil." Canola oil contains a low level of saturated fat - less than 1 gram per 1 tablespoon (12 gram) serving. For more information on Mazola Canola Oil, go to Mazola Canola Oil.

Q. What is Mazola® Corn Plus!(r)?
A. Mazola Corn Plus! is a combination of corn and canola oils. It combines the great taste and performance of corn oil with the health benefits of canola oil, to lower the saturated fat to only 1 gram per 1 tablespoon serving. For more information on Mazola Corn Plus!Oil, go to Mazola Corn Plus!.


Q. Where can Mazola oils be purchased?
A. Although we would like all of our products to be available in all stores, space and consumer demand sometimes limits the number of items a retailer carries. Check. If you don't see the product on the shelf, you can ask your store manager to order it - orContact Us for the store nearest you that carries it.