What is the primary cooking fat used for frying at Culinary Dropout?

Canola oil is the primary cooking fat used for frying at Culinary Dropout because it has a high smoke point, which makes it suitable for high-temperature cooking methods like frying. This oil is also neutral in flavor, allowing the natural tastes of the ingredients to shine through without adding extra flavors that could overpower the dish. Additionally, canola oil is known for its light texture, which helps achieve a crispy exterior on fried foods, making it a favorite choice in many professional kitchens.

While olive oil and butter are often praised for their flavor, they have lower smoke points and are not ideal for the high-heat frying that is typical in a busy restaurant environment. Coconut oil, on the other hand, while also popular in some culinary contexts, has a distinct flavor and a lower smoke point than canola oil, making it less versatile for frying in a variety of dishes. Thus, canola oil stands out as the best option for achieving optimal frying results.