Canola oil is a preferred favourite of home cooks and restaurant chefs alike, based on its nutritional profile and performance in the kitchen. With a light taste and colour, canola oil does not overwhelm the ingredients being prepared in a dish. Canola oil has a higher smoke point than other cooking oils, meaning that it can sustain higher cooking temperatures for longer before it starts to smoke.
Nutritionally, canola oil is a heart-smart alternative to other oils. Health professionals recommend that we limit sources of saturated fats and replace these with sources of unsaturated fat. Canola oil ranks lowest among common cooking oils or salad oils in terms of saturated fats. It has half the level of saturated fats as olive oil and soybean oil. Canola oil is also high in plant-based omega-3 fatty acids, is a source of beneficial omega-6 fatty acids and is rich in monounsaturated fats. It is also trans fat free.
Canola oil stands the heat
When you heat up cooking oil in a pan on high temperature, at some point, the oil starts to smoke. You don’t want that!
One reason canola oil is great for cooking is that it has a high smoke point. It can handle a lot of heat before it starts to smoke. Other oils will smoke much sooner, and that’s not good for your dinner or for safety in the kitchen.
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