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What’s the difference between vegetable oil and canola oil?

It can be easy to get canola oil and vegetable oil mixed up. Both are extremely common pale yellow, neutrally flavored, inexpensive oils with high smoke points making them great for high-heat cooking or frying. But these two vegan-friendly options are just as great for baking and sautéing. So, what’s the difference between them, and can they be used interchangeably? The short answer: Canola oil is actually a type of vegetable oil, so yes! You can use canola or vegetable oil when a recipe calls for either. What’s the difference between vegetable and canola oil? Canola oil is a specific type of vegetable oil. It is always derived from the rapeseed plant, a bright yellow plant resembling the mustard seed. The seeds go through an extremely lengthy process before their oils can be extracted. Vegetable oil is a catch-all oil, which — fun fact — does not actually include any…

Confused about cooking oil options? Here’s how to handle the most common ones

From sautéing to drizzling, it seems recipes requiring oil are everywhere. But with so many options out there, knowing how to pick the right one can be confusing. Don’t get sidetracked with fancy glass bottle packaging and product labels. Flavor and smoking point are the most important factors matter when making the choice between popular oils like canola oil, coconut oil, olive oil and relative newcomer, avocado oil. Here’s what you should know: smoking POINT Smoking point is the temperature at which oils start to smoke and burn. Every oil and fat has one whether it’s butter, margarine or canola, when you cook an oil past it’s smoking point, it will taste terrible. If you’re cooking foods at high heat, be sure to pick an appropriate oil. Vegetable oil Smoking point: between 400 to 450ºF Best for: Frying, achieving crispy, crunchy textures in food Taste: Neutral Nutrition: Calories per tablespoon, 124; Fat per tablespoon, 14…