While plant-based fats are considered more heart-healthy than animal fats, canola oil is generally believed to be a healthier option because it is lower in saturated fat than vegetable oil.
Although they have slightly different tastes, the result will be the same when you cook with either, whether you're frying, sautéing, baking, etc. If saturated fat is a concern, you may prefer to go with canola oil. Otherwise, you can use them interchangeably.
Is it okay to use canola oil instead of vegetable oil? Most often, canola and vegetable oils can be used interchangeably when cooking. They both have a mild flavor and a similar smoke point of about 400°, which is when the oil will start to break down.
Canola oil is a type of vegetable oil, and both can be used interchangeably. They both have high smoke points and neutral flavors. You can almost always substitute canola oil for vegetable oil and vice versa, though some may opt for the potentially lower fat content of canola oil.
It's low in saturated fat: In fact, canola oil has the least amount of saturated fat of any plant oil. It's high in heart-healthy fats: Canola oil is not only high in unsaturated fat, but it's also higher in omega-3 fatty acids than any other oil, except for flaxseed oil.
Canola has a neutral flavor and a high smoke point, so it's handy for stir frying, roasting, grilling and pan-frying. It's a good substitute for vegetable oil when baking – just swap out equal parts.
With a mild, neutral flavor and a high smoke point, canola oil is ideal for various cooking methods such as frying, baking, and sautéing. Its versatility makes it a popular choice for both home cooks and professional chefs.
So what is the best oil for frying? The answer is simple: If you're frying at home, you'll probably want to use vegetable oil. While vegetable oil is a term that can be applied to any plant-based oil, what we're talking about are the bottles that spell out “vegetable oil” on the label.
Because it has a high smoke point that enables the fries to cook effectively with great crispy edges, Palm oil is perfect for deep frying chips and other carbs. The high smoking point of Palm oil also makes it safe to be used repeatedly without losing quality.
In this chart, she explains how Corn oil, Canola (also called rapeseed) oil, Cottonseed oil, Soy oil, Sunflower oil, Safflower oil, Grapeseed oil and Rice bran oil are 8 of the most unhealthy vegetable oils.
Canola Oil: Best All-Purpose Oil for Frying
It's great for all different kinds of frying methods, but it is also a good choice for roasting vegetables or making dressing. At around 400˚, the smoke point of canola oil is fine for deep-frying—a lot of deep-fried foods needs an oil temperature of around 325˚ to 375˚.
Canola oil and olive oil both have good nutritional profiles, with high amounts of healthy fats. However, the lengthy extraction process used to make canola oil introduces oxidation and makes canola oil a less healthy option than olive oil.
Best cooking oil for roasting
Extra virgin olive oil and coconut are both good for slow roasts due to their low smoke point and added flavour, whilst vegetable oil and rapeseed oil are neutral, medium smoke point oils that are versatile and can be used in most roasts.
Is Canola Oil Better than Olive Oil? No. Canola oil is high in monounsaturated and polyunsaturated fats, making it technically a heart-healthy option. Olive oil, on the other hand, is rich in antioxidants and anti-inflammatory compounds, making it a better choice for reducing the risk of chronic diseases.
Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them. Want to hear more about our fry ingredients? Get the down low on how we flavor our fries.
Oils that contain lower levels of linoleic acid, such as olive and canola oil, are better for frying. Polyunsaturated oils, such as corn, sunflower, and safflower, are best for using in dressings rather than cooking with.
Deep frying
However, if you do need to deep fry your food, our long-standing advice is that oils like corn and sunflower oils are not recommended for high temperatures.