Why Bobby Flay Rarely Cooks With Olive Oil

Celebrity chef Bobby Flay is an expert many turn to when looking to revamp a classic recipe or try their hand at a new one. His tips are second to none and with so much experience under his belt, who would doubt them?

The chef's culinary journey started when he was just a teenager working as a cook in a restaurant, according to Food Network. The owner was impressed with how Flay worked in the kitchen, so much so that he paid the tuition for Flay to attend The French Culinary Institute.

The Iron Chef worked at a variety of restaurants after completing his degree and opened a few of his own over the years. He has also written cookbooks and hosted a variety of television shows. Currently, he competes against competitors on "Beat Bobby Flay," a show where other chefs compete to cook up a better dish than Flay, judged by a blind taste test.

Whether he's frying up his popular clamcakes or grilling some shrimp for a summer barbecue, Flay often uses oil to get a perfectly crisp outer layer on his foods. But when it comes to deciding which oil to use, the chef has one go-to that he prefers over any other kind.

When it comes to cooking, Bobby Flay prefers a more neutral oil. In an interview with Bon Appétit, Flay says he doesn't like the low smoke point of olive oil. Instead, he opts to use canola oil, which has a higher smoke point. He even says he uses canola oil "ninety-eight percent of the time" when he's cooking. He admits that this opinion is a bit controversial among his fellow chefs, but he knows what he likes and what works best for his dishes.

Additionally, the canola oil allows the flavors to do the work themselves in each dish. Allrecipes reports that the mild flavor is ideal for cooking because it will not alter the food that it is being cooked with. While Flay may not use olive oil to cook his food, he does note that when he wants a little bit of that olive oil flavor, he'll drizzle it over the completed dish as a finish.

There are some health benefits to cooking with canola oil, according to Well + Good. The oil has a high concentration of omega-6 fatty acids, which the Mayo Clinic notes promotes heart health when consumed in moderation. The oil has also been found to lower cholesterol. However, thanks to its mild flavor and high smoke point, it works well for frying a variety of foods.

Olive oil might work as an anti-inflammatory, Well + Good reports. The oil is high in antioxidants and fights free radicals, which could damage cells (via Medical News Today). Olive oil also promotes heart health, thanks to its monosaturated fats, and lowers the risk of type 2 diabetes. Its antioxidants might improve memory, too. Unfortunately, its low smoke point makes it less than ideal for deep frying foods.

Though there are pros and cons to each oil, it's up to personal preference to choose which one is better.