Additional Info

Cooking with canola oil.

Fat plays several important roles in cooking. It acts as a heat transfer medium in frying, creates crisp textures and intense flavors when browning, moistens and tenderizes food, aids in leavening, creates emulsions and adds mouthfeel.

Replacing solid fats with liquid oils will reduce saturated fats and add healthier unsaturated fats.

Salads and vinaigrettes with canola oil.

Any great salad deserves a great vinaigrette! A basic vinaigrette blends an acid, usually vinegar, or lemon juice, with oil, salt, pepper and other seasonings. Mix in a jar, cover tightly and shake until blended or use a blender for a creamier texture.

Canola oil, which is light in color, texture and taste, is ideal for vinaigrettes. It allows for a smooth mouth feel without heaviness. The vinaigrette will remain clear and free running when refrigerated because of the lower saturated fat content of canola oil.

A glass jar of yellow dressing next to a fresh salad and a metal whisk on a table.
Glass jar filled with a vinaigrette made from mustard seeds and oil, with fresh parsley in the background. A white spoon rests in the jar.

Vinaigrette tips.

Preparing your own vinaigrette allows you to control the flavor as well as the fat content. Traditional proportions were 3 to 4 parts oil to 1 part vinegar. Try a 2 to 1 ratio or experiment until you find the proportions of oil and vinegar you like. Blend canola oil and vinegar, then add herbs and spices such as salt, pepper, garlic, mustard or ginger. Substitute lemon, lime or orange juice for vinegar, if you like. Vinaigrettes can also be used as a marinade for vegetables, poultry or meat.

Sauté & stir fry with canola oil.

Canola oil’s light texture is the perfect choice for sautéing or stir-frying. Stir-frying means to quickly sear small pieces of food in a large pan or wok over high heat. Searing meat, vegetables and sauces at high heat seals in flavors and nutrients, caramelizes sugars and evaporates excess juices. Using an oil with a high smoke point, like canola oil, means that the food won’t taste burnt and your kitchen won’t be filled with smoke!

A variety of vegetables, including bell peppers, green beans, onions, and mushrooms, being sautéed in a pan on a stove.

Deep frying with canola oil.

Canola oil’s high smoke point and neutral flavor are well-suited to deep-frying.

It is important to maintain a frying temperature of 190°C (375°F). The batter-coated surface will quickly form a protective shield, preventing the oil from penetrating the cooked food and making it greasy. The food will cook by conduction or indirect heat. If the oil is not hot enough, oil will reach the food before the coating cooks enough to form the protective layer. If the oil is too hot, the coating will burn from the direct heat of the oil before the food has had time to cook. It is best to preheat the oil to about 7 to 8°C (15°F) higher than its optimal deep-frying temperature.

Breaded items being deep-fried in oil in a frying pan, with a metal slotted spoon handling them.
A ladle with liquid, possibly oil, resting on a black surface, reflecting an inverted image of a kitchen.

Maintaining oil quality:

  • Skim frying oil to remove small food particles from the fryer. Those pieces blacken and affect the other foods fried in the oil.
  • Filter the oil to remove any residue in the fryer.
  • Check oil quality.

Replace oil when:

  • Oil becomes dark in color.
  • Smoke appears on the oil’s surface before the temperature reaches 175°C (350°F).
  • The oil has a rancid or “off” smell.
  • Loose absorbent particles accumulate as sediment at the bottom.
A black frying pan with a thin layer of oil on a stove burner.
A thermometer in a pot of oil showing a temperature of approximately 375°F, suitable for deep frying.

Tips for deep-frying:

  • Store oil when not in use. Filter, minimize air exposure and keep the oil cool.
  • Avoid adding salt to food before frying. The salt draws moisture to the food’s surface, which will splatter when the food is added to the hot oil. Salt also lowers the smoke point and breaks down the oil.
  • Avoid over filling the deep fryer as it will lower the oil’s temperature.
  • Avoid preheating the oil any longer than necessary. The longer oil is heated, the quicker it breaks down.
  • Use a quality deep frying thermometer, even if you’re using an electric deep fryer.
  • Shake off loose breadcrumbs before adding to the fryer. Loose breadcrumbs scorch quickly and reduce the smoke point of your oil.
  • Drain foods over fryer after frying to remove excess oil.