Both vegetable oil and canola oil have a relatively high smoke point: canola oil has a smoke point of degrees Fahrenheit, and vegetable oil when made from corn or soybeans has a smoke point of degrees Fahrenheit. You can use vegetable oil when it calls for canola oil, and vice versa. Although they do have slightly different tastes, when you cook with either the result will be the same. 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. By Ariel Knutson. Pin FB Share. Young man in supermarket comparing bottles of oil, rear view, close-up.
Although canola oil and vegetable oil are both plant-based oils—canola oil comes from the rapeseed plant and vegetable oil is typically soybean-based or made from a blend of vegetable oils—they differ in their fat composition.
While plant-based fats are considered more heart healthy than animal fats, canola oil is generally believed to be a healthier option because it is lower in saturated fat than vegetable oil.
According to Cooking Light , "canola, like walnut oil, is one of the few oils that's rich in omega-3 fat ALA—and research shows it may help lower total and "bad" LDL cholesterol. If saturated fat is a concern, reach for the canola oil.
Otherwise, you can cook with either oil with great results. By Lisa Cericola. Save FB Tweet More. Some widely available vegetable cooking oils include olive oil, corn oil, sesame oil, peanut oil and palm oil. Due to its high oil content, the rapeseed plant has a long history of use in the development of both edible and inedible oils.
However rapeseed is high in eruric acid, an omega-9 fatty acid that could have dangerous health effects over time, especially in children up to the age of 10, according to the European Food Safety Authority. The canola plant was selectively bred and developed from rapeseed to contain all the beneficial oils and nutrients and dramatically reduce the erucic acid content.
Containing no trans fats, low in saturated fat and high in both omega-3 fatty acids and unsaturated fats, canola oil can be safely used in both cooking and baking without adverse effects on health, notes the Mayo Clinic.
Read more: Canola Oil vs. Vegetable Oil. The U. Department of Agriculture's specifications for vegetable oil margarine state that a product must be made from canola, safflower, sunflower, corn, soybean or peanut oil to use the "vegetable oil" label. Despite this range of possible sources and the availability of vegetable oil blends, products labeled as "vegetable oil" in the U.
Wesson and Crisco , for example, label their soybean oil products as "vegetable oil," while Mazola uses the "vegetable plus oil" label for its soybean-canola blend. Canola oil can be used in place of vegetable oil — both are suitable for use in cooking and baking.
As the "vegetable oil" label can be used for products containing canola oil, there is often little difference between vegetable and canola oils.
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