Cooking & Recipes

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
Culinary Oil	Smoke Point (°F)	Smoke Point (°C)
Canola High-Oleic	475	246
Peanut	471	244
Canola	468	242
Sunflower	464	240
Corn	453	234
Soybean	453	234
Safflower	446	230
Grapeseed	435	224
Olive Refined	428	220
Extra Virgin Olive	331	166

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.

Both charts and the photo are courtesy of CanolaInfo, which offers an extensive database of recipes made with canola oil along with more cooking tips and culinary photos.

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.