Essential Guide to Common Cooking Oils Used in Food Service and Restaurants

deelee
Jun 20
2 min read

When it comes to food service, the choice of cooking oil isn’t just a matter of taste—it directly affects your kitchen's efficiency, food quality, and bottom line. From frying to sautéing, the oil you use plays a critical role in performance, shelf life, and customer satisfaction.

Whether you run a restaurant chain, cloud kitchen, or commissary, here's a breakdown of the most commonly used cooking oils in the Philippine food service industry—and what every purchasing manager should consider.

🔥 1. Palm Oil

Use: Deep-frying, large-batch cooking

Why it's popular: Palm oil is the workhorse of commercial kitchens. It has a high smoke point (~230°C), long shelf life, and neutral taste, making it ideal for deep-frying in fast-paced kitchens. It’s also cost-effective, which makes it a staple for high-volume operations.

🥥 Coconut Oil

Use: Traditional Filipino cooking, curries, desserts

Why it’s special: Coconut oil adds a distinct Filipino flavor and is popular in heritage recipes or health-forward brands. While not commonly used for deep-frying due to cost, it’s valued in niche menus or fusion cuisines.

🌱 Soybean Oil

Use: Frying, marinades, dressings

Why it’s chosen: Many commercial “vegetable oils” are primarily soybean-based. It’s versatile and economical, often used in everything from deep-frying to salad dressings. It blends well with other oils and has a neutral flavor profile.

🌿 Canola Oil

Use: General-purpose cooking, stir-frying, light frying

Why it’s used: With a milder flavor and a better health profile (low saturated fat, high omega-3), canola oil is favored by restaurants aiming for lighter fare. Its smoke point is also fairly high (~200°C), and it's commonly used in Western-style or upscale kitchens.

🌻 Sunflower Oil

Use: Shallow frying, pan-searing, high-end recipes

Why restaurants use it: Known for its light taste and minimal aroma, sunflower oil is great when you want the food’s natural flavors to shine. While more expensive than palm or soybean, it’s favored by premium kitchens that emphasize ingredient quality.

🫒 Olive Oil (Extra Virgin & Refined)

Use: Dressings, dips, low-heat cooking

Best for: Mediterranean dishes, finishing oils

Note: Not ideal for high-heat frying. Use refined olive oil for sautéing and save EVOO for flavor-focused dishes.

🛒 What Food Service Buyers Should Consider When Choosing Oil

Smoke Point: Choose high smoke point oils for deep-frying (e.g. palm, canola).
Flavor Profile: Neutral oils are best for consistency; specialty oils can elevate signature dishes.
Shelf Life: Longer-lasting oils help reduce waste and cost over time.
Packaging: For commercial use, look for drums, jerrycans, or pails to meet volume needs.
Health & Trends: More customers now look for “cholesterol-free,” “non-GMO,” or “trans fat–free” oils—these may influence your menu or oil choice.

💡 Why Work with a Trusted Supplier Like Forage International Corp

At Forage International Corp, we supply food-grade cooking oils sourced from reliable producers locally and abroad. Whether you need palm oil for deep-frying or canola for lighter dishes, we offer consistent quality, timely delivery, and competitive prices for food service operators across the country.

📦 Available in bulk sizes

📍 Serving restaurants, hotels, commissaries, and manufacturers nationwide

📞 Get in touch for samples, pricing, or to discuss your operational needs.