RICE BRAN OIL | All Natural, Made from 100% Non-GMO Rice | Rich in Vitamin E and Gamma-Oryzanol | Unfiltered, Non Winterized, No Trans Fat and Heart Healthy | 1/2 Gallon By Tophe

I recently purchased a bottle of rice bran oil for my cooking needs, and I have been pleasantly surprised by its numerous benefits and versatility. In this review, I will share my experiences and thoughts on this cooking oil, highlighting its health benefits, culinary applications, and overall performance in the kitchen.Health Benefits:One of the significant advantages of rice bran oil is its impressive health profile. It contains a balanced composition of monounsaturated fats, polyunsaturated fats, and a moderate amount of saturated fats. Additionally, it is rich in vitamin E, antioxidants, and beneficial plant compounds. The high smoke point of rice bran oil makes it suitable for various cooking methods, including frying, sautéing, and stir-frying, without compromising its nutritional properties.Neutral Taste and Versatility:Rice bran oil has a mild and neutral flavor, allowing it to complement a wide range of dishes without overpowering their natural flavors. Whether I'm preparing stir-fries, curries, baked goods, or salad dressings, the oil seamlessly blends with other ingredients, enhancing the overall taste and texture of the dish. Its versatility makes it a go-to option in my kitchen, as I can use it for both savory and sweet recipes.Cooking Performance:In terms of cooking performance, rice bran oil shines. Its high smoke point, often higher than other commonly used oils, ensures that it can withstand high-temperature cooking methods without breaking down or producing unpleasant odors or flavors. The oil distributes heat evenly, contributing to well-cooked and flavorful meals. Its light texture and viscosity make it easy to work with, allowing for smooth and efficient cooking.Nutritional Benefits:Rice bran oil offers several nutritional benefits. It contains natural antioxidants, such as oryzanol, which may have positive effects on heart health and cholesterol levels. The presence of vitamin E contributes to its antioxidant properties and potential anti-inflammatory effects. Incorporating rice bran oil into a balanced diet can be a healthy choice for those looking to enhance their overall well-being.Storage and Shelf Life:The bottle of rice bran oil I purchased came in a well-sealed and durable container, protecting the oil from oxidation and maintaining its freshness. It is recommended to store the oil in a cool and dark place, away from direct sunlight or heat sources. When stored correctly, rice bran oil has a decent shelf life, allowing me to use it over an extended period without worrying about its quality.Conclusion:Rice bran oil has proven to be a healthy and versatile addition to my culinary repertoire. Its health benefits, neutral taste, and high smoke point make it a reliable choice for various cooking methods. Whether I'm frying, sautéing, or baking, it consistently delivers excellent results and enhances the flavors of my dishes. The nutritional value and potential health benefits further contribute to its appeal. If you're looking for a nutritious and versatile cooking oil, I highly recommend considering rice bran oil as a worthy addition to your kitchen pantry.

Healthy, does not smoke, lightly flavored for cook a variety of food, thin oil the spread even more once heated so you can use less, the only oil that is good for you and does not stress the planet unlike Avacado oil does and which is killing earth, just not at badly as Palm Oil which is used in most cereals that contain ANY vitamin A or vitamin E, they use Palm Oil in Cheerios since it is cheap but I digress, but I refuse to buy it. This oil is planet friendly, health friendly and cooking friendly. I have dropped all other cooking oils except clarified butter (for steaks and other specific uses) and sometimes Ghee which is a form of clarified butter, EVOO is NOT a cooking oil. Any real chef knows EVOO is for sauces.

My husband used this to make deep fried calamari. We’ve never had such a light, crisp, non-greasy batter. Formerly, we always used canola oil. This is significantly better. Worth the price.

Higher smoke point makes for a deeper, crispier crust.

I've been cooking with this oil almost every day for the last year and it's perfect for everything: grilling, stir-frying, sautéing, baking, roasting, and however else you might want to make food with heat. It even works as a salad oil, but the flavor is so light it disappears. There are all manner of miracle health claims associated with rice bran oil, sadly none of which I can corroborate. All I can say is that it's my favorite oil and I feel good after eating food cooked with it.The main argument for rice bran oil over say, olive, is its resistance to smoking at high heats (490º+). This benefit is, as it turns out, slightly overstated unless you only cook things at extreme heat. Olive oil's smoke point (405º) is still fairly high, so my reason for preferring rice bran is simply that I don't want everything I make to taste like olive oil—the strong flavor interferes with the flavors of non-European cuisines. As for smoke points in general, there's a lot of controversy and relatively little credible information on whether overheated oils simply taste bad or can actively damage your health. At the very least, oil smoke, like any smoke, contains carcinogens, so it's better to be safe than sorry. Rice bran oil might not be the miracle cure-all it's sold as (though it could be), but it's one of the safest oils you can use, and for me that's reason enough to recommend it.

I had been wanting to try rice bran oil for several months, but couldn't find it anywhere locally. I even went to an Asian grocery store and they had never heard of it! After searching I discovered that Amazon had the Tophe 1/2 gallon rice bran oil for a better price than any other that I could find, so I ordered two of them. I poured both into my deep fryer, and WOW! I couldn't believe how easily and perfectly everything browned, and everything came out perfectly crispy on the outside. On the inside, very moist and delicious. Plus, this oil doesn't soak into the food like a lot of other oils, so you don't really get an oily or greasy taste. I just received my next three bottles so I can change out the fryer next time. I'm totally sold on this oil, and I really don't understand why it's not available everywhere. It browns and crisps better than peanut oil, is better for you than canola oil, has a higher smoke point than most oils, has a light taste that doesn't stick to foods, and makes a fantastic coating for charcoal grills to keep food from sticking to them. After just a few weeks those are my observations, and I'm still finding things I like. This is really THE PERFECT FRYING OIL.