What oil is best, for use as SVO?
Canola oil (rapeseed oil, and the related mustard oil) is one of the best and can be located with varying degrees of effort in most areas of Canada and the US, as used cooking oil. Other oils may be less suitable. Basically, a low iodine value oil that resists oxidation/polymerization, and that also had lower free fatty acid (FFA) values, is best. Be aware that some oils have higher Iodine Values (IV is a test method, there is no Iodine in the oil itself) than others, as new oils, and also be aware that FFA values increase as oil is used in a fryer.
