Canola oil (rapeseed oil)
canola oil / rapeseed oil
- Flavor and role
- A light refined oil from rapeseed with almost no flavor and relatively high omega-3. Suits stir-frying, frying and baking alike.
- Smoke point
- 220℃
- Typical dishes and uses
- Stir-frying, deep-frying, muffin and cake batters, base for dressings
- Substitutes
- Replace 1:1 with vegetable, sunflower or grapeseed oil. In baking, melted butter can replace it 1:1.
- Storage
- Store in a cool, dark place at room temperature. Use within 6 months of opening.
- Main countries
- Canada · Australia · Germany
- Used in this book
- Tower-Roast Chicken Shawarma with Toum
Updated 2026-10-10