Culinary Oil Smoke Point Chart
Canola is a stable oil that does not break down at high temperatures, ideal for sautéing, stir frying, deep frying and other high heat culinary needs. Its smoke point, the temperature at which it begins to smoke and degrade, is one of the highest of all cooking oils at 242°C/468°F. High-oleic canola oil is even more stable, with a smoke point of 246°C/475°F – higher than almost all other food oils.
Solid Fat to Oil Conversion Chart
Canola oil is light, clear and has a mild flavor ideal for baked goods. It blends easily with other ingredients to produce a moist product with soft texture. Reduce trans and saturated fats in your baking by replacing the solid fat or melted solid fat with liquid canola oil. Not only will you reduce the total fat by up to 25%, but you will also replace the solid fat with liquid canola oil, which is lower in saturated fats and contains no trans fat.
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