What type of oil do canes use?: Nutritional Profile of Frying Oils

October 4, 2025 •

3 min read

According to Raising Cane's official website, the restaurant uses a trans-fat-free blend of soybean and canola oil for frying their chicken and fries. Understanding which oils are used can help diners make informed nutritional choices, especially when considering the health implications of deep-fried food and different cooking fats.

Quick Summary

Raising Cane's utilizes a canola and soybean oil blend for its fried items. This commercial-grade oil is chosen for its neutral flavor, affordability, and high smoke point, which is critical for deep-frying consistency. The article examines the characteristics of these specific oils, their health impact, and compares them with other common frying fats, providing context for making nutritional decisions.

Key Points

Cane's Oil Blend: Raising Cane's uses a trans-fat-free blend of canola and soybean oil for frying its chicken and fries.
High Smoke Point: The combination of canola and soybean oils is ideal for deep frying due to their high smoke points and neutral flavor.
Nutritional Aspects: Both oils contain healthy unsaturated fats, though deep-frying still results in a high-calorie, high-fat meal.
Healthier Alternatives: For healthier cooking at home, consider methods like pan-frying or air frying, which use less oil, or choose oils like high-oleic canola or avocado oil.
Moderation is Key: Regardless of the oil used, deep-fried foods should be consumed in moderation as part of a balanced diet.
Flavor Control: The neutral flavor of canola and soybean oils allows the spices and breading to define the taste profile, a common practice in commercial food preparation.

Deciphering the Nutritional Choice Behind the Fryer

When it comes to fast-food favorites like Raising Cane's, the oil used for frying is a crucial component impacting both flavor and nutrition. For this popular chicken finger chain, the answer to 'what type of oil do canes use?' is a specific, commercially viable blend of canola and soybean oil. This section will delve into why this combination is favored and what it means from a nutritional standpoint.

The Characteristics of Canola and Soybean Oils

These two oils are staples in commercial food service for several key reasons. Both are considered vegetable oils and are known for their high smoke points and neutral flavor profiles.

High Smoke Point: The smoke point is the temperature at which an oil begins to break down and smoke. For deep-frying, a high smoke point is essential for maintaining the oil's stability and preventing the production of off-flavors or harmful compounds. Canola and soybean oils are both suitable for the high temperatures required for frying chicken and fries.
Neutral Flavor: A neutral-tasting oil allows the flavor of the food itself, along with its seasonings and breading, to be the star. The subtle taste of canola and soybean oils ensures they don't overpower the signature taste of Cane's chicken fingers.
Affordability: Both oils are widely available and cost-effective, making them a practical choice for restaurants that go through large quantities of frying oil.

Canola and Soybean Oil on the Nutritional Spectrum

From a health perspective, both canola and soybean oil are generally considered healthier than saturated fats like lard or palm oil. They are primarily composed of unsaturated fats, including monounsaturated and polyunsaturated fats.

Canola Oil: This oil is high in monounsaturated fats and is a source of heart-healthy omega-3 fatty acids. Concerns have been raised about some canola oil being highly processed, but its low saturated fat content is a positive attribute.
Soybean Oil: As one of the most widely used cooking oils, soybean oil is cost-effective and versatile. It is a good source of omega-6 fatty acids, but a high intake of omega-6s relative to omega-3s is a nutritional concern for some.

How does Cane's usage compare to other oils?

To put the choice of canola and soybean oils into perspective, here is a comparison with other oils commonly used for frying.


Oil Type	Smoke Point	Primary Fat Type	Flavor	Health Consideration
Canola Oil	High (approx. 400°F)	Monounsaturated	Neutral	Good source of Omega-3s, low in saturated fat.
Soybean Oil	High (approx. 400-450°F)	Polyunsaturated	Neutral	Rich in Omega-6 fatty acids, affordable.
Peanut Oil	High (approx. 450°F)	Monounsaturated	Mild, nutty	Excellent for high-heat frying, but an allergen concern.
Avocado Oil	Very High (approx. 520°F)	Monounsaturated	Mild, buttery	Considered a premium, healthier option but more expensive.
Extra Virgin Olive Oil	Low (approx. 320°F)	Monounsaturated	Distinctive, strong	Unsuitable for deep frying due to low smoke point.

The Broader Picture of Nutrition and Fried Foods

While the specific oil used can offer a more positive nutritional profile compared to others, it's important to remember that deep-frying adds significant calories and fat regardless of the oil chosen. A balanced diet is key, and fried foods should be enjoyed in moderation. A standard combo meal from Raising Cane's is high in calories, with fats making up a large percentage of its macronutrient breakdown.

For those looking for healthier alternatives to deep-frying at home, options like pan-frying with a smaller amount of oil or using an air fryer can achieve a crispy texture with less oil. Furthermore, if choosing to deep-fry at home, using high-quality oils with good oxidative stability, like high-oleic canola or avocado oil, can be a better choice.

Conclusion

In summary, the specific blend of canola and soybean oil used by Raising Cane's is a strategic choice for consistent, neutrally flavored results that also meets cost and health considerations relative to other fast-food alternatives. While these oils are technically on the healthier side of the frying oil spectrum, moderation remains essential, as is true for any deep-fried food. For home cooks, understanding the properties of these oils helps in selecting appropriate alternatives for creating healthier versions of fried foods, allowing for both great taste and nutritional awareness.

Frequently Asked Questions

Raising Cane's uses a blend of canola and soybean oil for frying its chicken fingers and crinkle-cut fries.

Canola oil is often considered a healthier option than many other frying oils because it is lower in saturated fats and contains omega-3 fatty acids. However, its healthiness can be affected by the refinement process.

Restaurants use these oil blends for their high smoke points, which are necessary for deep frying. They also offer a neutral flavor that doesn't interfere with the food's taste and are cost-effective for large-volume use.

It is generally not recommended to reuse cooking oil for health reasons, as re-heating can cause it to become unstable and oxidized, potentially releasing harmful compounds. Food service companies typically have strict protocols for oil management.

For home frying, high-smoke-point oils with good heat stability are best. Options include high-oleic canola oil, peanut oil (if no allergy concerns), and avocado oil. Extra virgin olive oil is not suitable for high-heat frying due to its low smoke point.

The type of oil influences the fatty acid composition of the final product. For instance, using an oil rich in monounsaturated fats (like canola) can result in a healthier fat profile than using a saturated fat (like lard), although the total fat and calorie content from frying remain high.

Yes, Raising Cane's confirms that both their chicken fingers and crinkle-cut fries are fried in the same premium quality canola and soybean oil blend.