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Substitutes for Canola Oil

Common substitutes for canola oil are Olive Oil, Coconut Oil, and Sesame Oil, with ratios below.

FatFlavor CarrierTexture

Substitutes (3)

  • Olive Oil

    Good fit

    1:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Coconut Oil

    Good fit

    1:1

    BakingSauteingFryingSlow CookGrillingRaw Cold

  • Sesame Oil

    Okay with tweaks

    1/2:1

    SauteingFryingRaw ColdDrinks

FAQ

What else is Canola Oil known as?

Canola Oil is known as vegetable oil, canola, rapeseed oil, cooking oil, neutral oil, and salad oil.

What does Canola Oil taste like?

Canola Oil is strong on fat richness.

What is the texture like as liquid?
  • Thin, clear, pourable liquid.
  • Feels light and slick between the fingers, with almost no scent.
What is the texture like with heat?
  • Stays liquid and light at cooking temperatures.
  • Coats food thinly without leaving a heavy or waxy film.
How is Canola Oil used in recipes?

Canola Oil is a neutral everyday cooking oil, good for sauteing, frying, and baking where you don't want the fat to compete with other flavors. Blends easily into dressings and batters. Store in a cool, dark cabinet away from heat, and keep the cap sealed to slow rancidity.

Does water content matter?

Canola Oil has low water content. Doesn't add much moisture; batters may need liquid elsewhere.

Does Canola Oil help emulsify sauces?

Yes. Canola Oil helps oil and water stay mixed in dressings and dips.

What is the smoke point of Canola Oil?

Canola Oil starts smoking around 204°C, which is useful for frying.

Cooking methods

Works well

  • Baking

    Keeps cakes and muffins moist with a neutral taste. Measure like any liquid oil in batters.

  • Sauteing

    Heats cleanly with almost no taste of its own. Good everyday choice for vegetables and eggs.

  • Frying

    Handles high heat well and fries crisp without adding flavor. A solid all-purpose frying oil.

  • Slow Cook

    Stays stable over long low heat. Use to soften onions or brown meat before simmering.

  • Grilling

    Brush on food or grates to stop sticking. Won't add smoke flavor like some fats do.

  • Raw Cold

    Works as a neutral base for dressings and marinades where you don't want it to compete with other flavors.

Methods to avoid (2)
  • Steaming

    No real role here since steaming uses no fat. Skip it for this method.

  • Drinks

    Not used in drinks. Oil separates and feels greasy in liquid preparations.