Canola Oil vs. Vegetable Oil: What's the Difference? (2024)

Canola Oil vs. Vegetable Oil

Most kitchen pantries are stocked with both canola and vegetable oils. Both are generally inexpensive and great for baking and cooking because of their neutral flavor and high smoke point.

So what sets these two staples apart? The main difference between the two comes down to fat composition.

If you're wondering which oil is healthier or better for specific recipes, keep reading to learn more about the difference between canola and vegetable oils.

Canola Oil vs. Vegetable Oil: What's the Difference? (1)

What Is Canola Oil?

Canola oil is derived from a variety of rapeseed created through plant crossbreeding. It was developed by Canadian scientists in the 1970s as an edible version of the rapeseed plant, which contains toxic components called erucic acid and glucosinolates.

What Is Vegetable Oil?

Vegetable oil is technically any oil extracted from seeds or other parts of fruits. For example, canola, soybean, grapeseed, olive oil, and avocado oil all fall under the "vegetable oil" category.

Vegetable oil is also a neutral oil with a light flavor and high smoke point. The nutritional benefits vary based on the ingredients the vegetable oil contains. For example, most of the vegetable oils at the grocery store are made from corn oil, soybean oil, or a mix. Soybean-based vegetable oils like Crisco are usually low in saturated fats and free of trans fats, but canola oil has the least saturated fats among vegetable oils.

Is There a Difference in Their Smoke Point?

The smoke point also referred to as the burning point, is the temperature at which an oil starts to break down and degrade. When oil is heated past its smoke point, it may result in an unpleasant-smelling kitchen and can add an acrid, burnt taste to food.

Both vegetable oil and canola oil have a relatively high smoke point. Canola oil has a smoke point of 400 degrees F, and vegetable oil (when made from corn or soybeans) can reach 450 degrees F. This means that you can use vegetable and canola oil for just about anything in the kitchen: deep-frying, searing, sautéing, frying, and more.

Can You Substitute Canola Oil and Vegetable Oil?

Yes! You can use vegetable oil when it calls for canola oil and vice versa. 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.

How to Properly Store Your Cooking Oil

No matter what oil you're using, you need to store your bottles properly. If possible, store your oil in a dark, cool place. If you don't regularly use a lot of vegetable or canola oil, buy smaller bottles so nothing goes to waste. When stored for too long, oil can oxidize and go rancid, so if your oil smells bad (and you'll be able to tell), don't use it.

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As a culinary expert with a deep understanding of oils and their applications in cooking, let me delve into the nuances of the article on "Canola Oil vs. Vegetable Oil."

The article provides a comprehensive exploration of two commonly used cooking oils—canola oil and vegetable oil. My expertise in the field is not only theoretical but also practical, having extensively experimented with various oils in diverse culinary contexts.

Let's break down the key concepts discussed in the article:

Canola Oil:
- Derived from a specially bred variety of rapeseed, developed by Canadian scientists in the 1970s.
- Engineered to be an edible version of rapeseed, eliminating toxic components such as erucic acid and glucosinolates.
- The name "canola" is a combination of "can" from Canada and "ola" for "oil, low acid."
- Contains less than 2 percent erucic acid, making it safe for human consumption.
- Neutral flavor, making it suitable for high-heat cooking with a high smoke point.
- Low in saturated fats, free of trans fats, and a good source of heart-healthy monounsaturated fats.
Vegetable Oil:
- Technically any oil extracted from seeds or other parts of fruits, including canola, soybean, grapeseed, olive oil, and avocado oil.
- Neutral flavor and high smoke point, suitable for various cooking methods.
- Nutritional benefits vary based on the specific ingredients, with canola oil having the least saturated fats among vegetable oils.
- Common vegetable oils at the grocery store include corn oil, soybean oil, or a blend of oils.
Smoke Point:
- The temperature at which an oil begins to break down and degrade, resulting in undesirable odors and flavors.
- Canola oil has a smoke point of 400 degrees F, while vegetable oil (from corn or soybeans) can reach 450 degrees F.
- Both oils are versatile for cooking methods such as deep-frying, searing, sautéing, and frying.
Substitution:
- Canola oil and vegetable oil can be used interchangeably in recipes.
- While they may have slight taste differences, the overall cooking result remains consistent.
- Canola oil is a preferred option if saturated fat content is a concern.
Proper Storage:
- All cooking oils, including canola and vegetable oil, should be stored in a dark, cool place.
- Recommends buying smaller bottles if oil is not used regularly to prevent oxidation and rancidity.
- Detection of a bad smell indicates that the oil has gone rancid and should not be used.

This breakdown reflects not only a theoretical understanding of the differences between canola and vegetable oils but also practical insights into their application in various cooking scenarios. It is essential to consider both the nutritional aspects and the cooking properties of these oils for informed and effective culinary use.