+ 1 tablespoon canola oil

Oils & FatsYear-round. Canola is a commodity crop harvested primarily in late summer and fall; refined canola oil is available continuously as a shelf-stable product.

Rich in monounsaturated and polyunsaturated fats, providing beneficial omega-3 and omega-6 fatty acids; contains minimal saturated fat and no cholesterol, making it heart-healthy among cooking oils.

About

Canola oil is a refined vegetable oil derived from the seeds of the canola plant (Brassica napus), a cultivar of rapeseed developed in Canada in the 1970s. The name "canola" is a portmanteau of "Canada" and "oil." The oil is extracted through pressing and/or solvent extraction of canola seeds, followed by refining to remove impurities and reduce glucosinolate content for improved flavor and safety. Canola oil is pale yellow to colorless, with a neutral taste and high smoke point of approximately 400°F (204°C), making it suitable for a wide range of cooking applications.

The composition of canola oil is notable for its favorable fatty acid profile: it contains approximately 7% saturated fat, 63% monounsaturated fat (primarily oleic acid), and 20% polyunsaturated fat (linoleic and alpha-linolenic acids). This balance, combined with its neutral flavor and affordability, has made canola oil one of the most widely used oils in commercial and home cooking globally.

Culinary Uses

Canola oil serves as a versatile all-purpose cooking oil across numerous cuisines and applications. Its neutral flavor makes it ideal for sautéing, stir-frying, deep-frying, baking, and salad dressings, where it does not compete with other ingredients. The oil's high smoke point makes it particularly suitable for high-heat cooking methods such as pan-frying and wok cooking. Canola oil is widely used in commercial food production, food service, and home kitchens throughout North America, Europe, and increasingly worldwide. It works well in marinades, mayonnaise, and other emulsified preparations, and serves as a carrier oil for infused oils and flavored preparations.

Forms & Preparations

  • Refined oil — The most common form; extracted and refined to remove impurities, resulting in a neutral-flavored, clear oil suitable for all cooking methods.
  • Cold-pressed oil — Extracted without heat; retains a slightly more pronounced rapeseed flavor and contains more natural compounds, though less commonly available and more expensive.
  • Organic canola oil — Produced from canola seeds grown without synthetic pesticides or fertilizers; chemically identical to conventional refined canola oil in composition.
  • High-oleic canola oil — A specialty cultivar bred to contain higher levels of monounsaturated fat (up to 80%), providing improved oxidative stability and shelf life.

Substitutes

  • Unknown — A generic blend often containing soybean, corn, or sunflower oil; use in equal quantities for nearly identical results in most cooking applications.
  • Unknown — Similar neutral flavor and smoke point; use 1:1 ratio, though it has slightly lower monounsaturated fat content.
  • Unknown — Higher smoke point (420°F) suitable for high-heat cooking; use 1:1 ratio, though more expensive than canola.
  • Unknown — High smoke point (520°F) and neutral flavor; use 1:1 ratio, though significantly more costly.
  • Unknown — Use for baking or lower-heat cooking; imparts subtle coconut flavor and has lower smoke point (~350°F); use 1:1 by volume but account for flavor changes.