Canola Oil
Canola oil is a light, neutral-tasting vegetable oil pressed from rapeseed bred to be low in erucic acid, valued in everyday cooking for its mild flavor, high smoke point, and low cost.
How to buy
Look for "pure" or "100% canola oil" on the label rather than a blend, unless a blend is what you want. Refined canola oil is pale and neutral; expeller-pressed or cold-pressed versions cost more and some cooks prefer them for a less processed feel. Check that bottles in the store haven't been sitting in direct sunlight, which can start degrading the oil before you even buy it.
How to store
Keep in a cool, dark cupboard away from heat and light, both of which speed up rancidity, and make sure the cap is sealed tightly. It typically keeps about a year unopened and several months once opened. If it smells sharp, waxy, or "off" rather than neutral, it has turned and should be discarded.
Culinary profile
- Flavor
- Very mild and neutral, with little flavor of its own, which is exactly why it's favored when a dish shouldn't taste oily or compete with other ingredients.
- Texture
- Light and thin at room temperature, and it stays liquid even when refrigerated, unlike some saturated fats.
- Aroma
- Essentially neutral when fresh; any noticeable smell usually signals the oil is starting to turn.
How to prepare
- Sautéing — Used as an everyday cooking fat for stovetop sautés and pan-frying.
- Deep frying — Its high smoke point makes it a practical choice for frying without burning.
- Baking — Used in cakes, muffins, and quick breads where a neutral liquid fat is wanted over butter.
- Whisked into dressings — Blended into vinaigrettes and marinades when olive oil's flavor would overpower the dish.
Classic dishes
American
- Classic fried chicken — Chicken pieces fried in neutral oil, often canola, for a crisp crust without competing flavor.
- French fries — Potatoes deep-fried in neutral oil for a clean-tasting, crisp result.
- Buttermilk pancakes — A quick breakfast batter that often uses canola oil instead of melted butter for ease and a tender crumb.
- Homemade mayonnaise — An emulsified sauce built on a neutral oil like canola so the egg and acid flavors come through clearly.
- Yellow layer cake — A classic scratch or boxed cake that relies on a neutral oil for moisture without added flavor.
- Cornbread — A quick bread whose light, moist crumb often comes from canola or another neutral oil.
- Zucchini bread — A moist quick bread that traditionally uses a neutral oil rather than butter.
- Cake doughnuts — Dense, cake-like doughnuts deep-fried in neutral oil.
- Oil-based pie crust — A simple, tender pie crust made with vegetable oil instead of butter or shortening.
Mexican
- Flour tortillas — A simple wheat dough enriched with a neutral vegetable oil for pliability.
Chinese
- American-Chinese stir-fry — Quick high-heat stir-frying that relies on a neutral, high-smoke-point oil like canola.
Japanese
- Tempura — Lightly battered seafood and vegetables deep-fried in a neutral oil chosen to avoid muddying the delicate batter.
Indian
- Pakoras — Chickpea-battered vegetables deep-fried in a neutral oil, often canola in home kitchens outside India.
Korean
- Korean fried chicken — Double-fried chicken pieces cooked in neutral oil for a clean crunch under the glaze.
Caribbean
- Tostones — Green plantains sliced, fried in neutral oil, flattened, and fried again until crisp.