Frequently asked questions ordered by popularity:
Olive Oil
Seed oil is a type of vegetable oil extracted from the seeds of plants, rather than their fruit. Most vegetable oils fall into this category, with common examples including soybean oil, canola oil, corn oil, grapeseed oil, and sunflower oil.
Yes—depending on the type, seed oils can be a source of unsaturated fats, vitamin E, and health-promoting antioxidants. They may also support cardiovascular health, help reduce LDL (bad) cholesterol, and provide essential fatty acids like omega-3 and omega-6.Yes—depending on the type, seed oils can be a source of unsaturated fats, vitamin E, and health-promoting antioxidants. They may also support cardiovascular health, help reduce LDL (bad) cholesterol, and provide essential fatty acids like omega-3 and omega-6.
Seed oil is ideal for frying, roasting, baking, and for use as a dressing in salads or sauces.
Yes, this can happen with certain oils due to their fatty acid composition. The oil will return to a liquid state at room temperature.
If the oil smells rancid, tastes unpleasant, or has changed colour, it’s likely spoiled and should be discarded.
Maya Plus has a smoke point of approximately 230°C, making it well-suited for frying. For best results, we recommend maintaining a temperature between 160°C and 180°C. This helps produce crispy, delicious food while preventing the oil from breaking down or losing its properties.
Use a generous amount of oil suitable for frying—enough to completely submerge the food. Using plenty of oil helps it heat more evenly and slows down the rate at which it burns, which can result in a lighter, more delicate taste. Avoid reusing oil multiple times. Scientific studies show that reheating oil repeatedly can lead to the formation of aldehydes, chemical compounds that may be harmful to health. Reused oil can also make fried food darker and heavier in taste, compromising quality.
An oil’s smoke point is the temperature at which it begins to break down due to excessive heat, producing visible smoke and affecting both taste and quality. Maya Plus is specially designed to withstand high temperatures and deliver excellent performance in the kitchen.
Foaming during frying depends on what you’re cooking. Fresh ingredients with moisture, or foods that are floured or battered, can naturally cause some foam. However, if the same food is cooked under the same conditions, the amount of foam should not vary significantly between oils.
To preserve its quality, oil should be kept away from heat, humidity, air, light, and strong odours. The optimal storage temperature is around 20°C.
If transferring oil from its original container, opt for dark glass, lined tin, or stainless steel. Avoid containers made of rusted tin or those with lead or tin soldering, as they can compromise the quality of the oil.
– Do not heat Maya Plus above 175°C to maintain the nutritional properties of the food.
– Avoid mixing different types of oil, as they degrade at different rates.
– Don’t use the same oil for cooking different types of food (e.g., fish oil for meat).
– Filter the oil before storing it for reuse.
– Avoid using oil in dirty pans or cookware with damaged enamel.
– Do not reuse Maya Plus more than 4 or 5 times. This depends on the type of food cooked, but if the oil produces a lot of smoke, has a strong odour, or changes noticeably in texture or colour, it should be discarded.
