This question seems to keep surfacing on the web, in print and when we visit with consumers. I thought it would be great topic for discussion.
Q: When and where can I use canola oil?
A: Basically you can use canola oil to replace any type of oil in any recipe and here’s why…
For the Health of it!
With the lowest amount of saturated fat of any leading oil in your supermarket it also contains a good amount of heart healthy monounsaturated fat and omega-3 fatty acid it is an excellent choice for a healthy kitchen. Check out the fat comparison chart to see how it shapes up when compared to other leading oils. Visit For the Health of It to learn more.
For the Heat of it!
Boasting a high smoke point of 242C (468F) it is an excellent choice when doing and high heat frying or deep frying. You can check out asmoke point comparision chart that compares canola oil to other leading oils in Choose Canola Oil for the Heat of It!.
For the Taste of it!
Generally speaking canola oil has a very mild or neutral flavour making it an excellent carrier for other ingredients in your dish. It allows for seasonings to shine and for key ingredients to be showcased. However, if you are looking for an oil to pack a punch you should try out a cold pressed canola oil. Cold pressed canola oil packs flavour and is excellent for bread dips, salad dressings or a quick drizzle to finish a dish for great presentation.
Yes, even to replace a solid fat!
Did you know you can make some of your favourite recipes even healthier by replacing solid fats with canola oil? Not only do you make the type of fat in the recipe healthier you also decrease the caloric content of the recipe because you will decrease the amount of fat needed. Basically anytime a recipe calls for a solid fat to be melted you can replace with canola oil. Follow the chart below for exact measurements.
|Canola Oil Change Chart|
|Solid Fat (melted)||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)|
Experiment, have fun. Many of your favourite recipes that don’t ask for the solid fat to be melted can be partially replaced by canola oil. Next time you are making those muffins, cookies or squares grab that bottle of canola oil and give it a try. Your heart will thank you for it!