Canola oil is ideal for almost any culinary application or cuisine. 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. With canola oil, recipes can be both delicious and more nutritious.
Smoke Point Comparison Chart
Smoke Point (°F)
Smoke Point (°C)
Extra Virgin Olive
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.