Cooking with Canola Oil
Canola oil is ideal for any type of cooking.
Advantages of canola oil for cooking.
With its low saturated fat level, excellent balance of polyunsaturated and monounsaturated fats, versatility and light taste, canola oil has found an important place in the world’s kitchens, food products and restaurants.
Can canola oil be used for baking?
Canola oil is a great choice to use in place of solid fats in recipes for cakes, muffins and brownies. Here’s why:
- Liquid oil blends easily with other ingredients. No softening or melting required.
- Substituting canola oil reduces the amount of saturated fat compared to using solid fats such as butter, shortening and lard.
- Canola oil gives baked goods a moist, soft texture and doesn’t interfere with other flavors.
Use our baking substitution chart to know how much canola oil to substitute for solid fat in your own recipes. Please note substitution with liquid oil might not work well for recipes that rely on creaming solid fat to provide aeration or leavening.
Learn more about cooking with canola oil.
FAQs.
What is the benefit of using canola oil for salad dressings and marinades?
Canola oil’s neutral taste lets the flavors of spices and herbs shine through. Also, canola oil doesn’t solidify when stored in the fridge.
How long can canola oil be stored at room temperature?
All oils eventually change flavor when exposed to light, heat and air. Fully refined canola oil can be stored for up to one year if kept in a tightly covered container in a cool, dark place.
What is the smoke point of canola oil?
Canola oil has a high smoke point of 468°F (243°C), making it ideal for high temperature cooking such as stir-frying, grilling and deep-frying.
