Culinary Applications

Canola oil is ideal for almost any cooking application. With its high smoke point (heat tolerance), neutral taste and light texture, canola oil is perfect for sautéing, frying and baking. Foods fry up light and crispy in canola oil. When used in baking, the oil gives foods a moist, soft texture. Because it's free-flowing at cold temperatures, canola oil is also great for marinades and salad dressings.

Culinary Oil
 Smoke Point (F)
 Smoke Point (C)
 Canola High-Oleic 
 Olive Refined
 Extra Virgin Olive

With canola oil, dishes can be both nutritious and delicious. Using canola oil in place of solid fat reduces both total and saturated fat as well as cholesterol or trans fat when replacing butter or margarine. Use the following chart to make healthier baked goods:

  Canola Oil Baking Substitution Chart
 Solid Fat
Canola Oil
 1 cup (250 mL)
 3/4 cup (175 mL)
 3/4 cup (175 mL)
 2/3 cup (150 mL)
 1/2 cup (125 mL) 1/3 cup (75 mL)
 1/4 cup (50 mL)
 3 Tbsp (45 mL)
 1 Tbsp (15 mL)
 2 tsp (10 mL)
 1 tsp (5 mL)
 3/4 tsp (4 mL)
This conversion works well for cakes, loaves and muffins.

Both charts courtesy of CanolaInfo.

What Is Canola?
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