tbs. plus 1/4 cup canola oil

Oils & FatsYear-round. Canola seeds are harvested in late summer to fall in major growing regions (Canada, China, India, Australia), but the refined oil is processed and stored for year-round commercial availability.

Rich in monounsaturated fats and omega-3 polyunsaturated fatty acids; contains plant sterols and vitamin E. Canola oil is lower in saturated fat than most other vegetable oils, supporting cardiovascular health when used in moderation.

About

Canola oil is a vegetable oil derived from the seeds of the canola plant (Brassica napus), a cultivar of rapeseed originally developed in Canada in the 1970s. The name "canola" is a contraction of "Canadian oil, low acid." The oil is extracted through mechanical pressing and/or solvent extraction, followed by refining, bleaching, and deodorizing to produce a clear, pale yellow liquid with a neutral flavor profile. Canola oil contains approximately 7% saturated fat, 63% monounsaturated fat, and 20% polyunsaturated fat, making it one of the lowest-saturated-fat vegetable oils available.

The refined oil has a mild, clean taste and a high smoke point (approximately 400–450°F / 204–232°C depending on refinement level), making it versatile for both high-heat cooking and finishing applications.

Culinary Uses

Canola oil serves as a neutral-flavored cooking medium across diverse culinary applications, from baking and frying to dressing and emulsifying. Its high smoke point makes it ideal for sautéing, stir-frying, and deep-frying without flavor degradation. In baking, canola oil produces tender crumbs and moist cakes. It is commonly used to make mayonnaise, vinaigrettes, and other emulsified sauces where its mild character does not interfere with other flavors. Cold-pressed or expeller-pressed canola oil retains slightly more flavor and is sometimes used in dressings, though refined canola oil remains the standard choice for most cooking applications due to its consistency and neutral profile.

Forms & Preparations

Refined oil — The standard commercial form; clear, pale yellow, neutral-flavored, suitable for all cooking applications including high-heat cooking, baking, and frying.
Cold-pressed oil — Extracted without heat, retaining slightly more flavor and nutritional compounds; lower smoke point (~350°F); typically reserved for drizzling, dressings, and finishing.
Expeller-pressed oil — Mechanically extracted without solvents; may retain trace flavor; intermediate smoke point; used in health-conscious baking and dressing applications.
Spray or cooking spray — Canola oil combined with lecithin and propellant in aerosol form; convenient for light coating of baking pans and cookware; not suitable for measuring precise quantities.