Canola and other vegetable oils

Now a kitchen staple, canola oil was developed in the 1970s by researchers
at the University of Manitoba — hence the prefix “can” for Canada.

While other vegetable oils come from a blend of vegetables (which, depending
on labeling, may remain a mystery), canola oil is always derived from
rapeseed plants.

The refining process of both canola and other vegetable oils leaves them with
a neutral taste and medium-high smoke point of 400ºF (204ºC). This makes
them useful for stir-frying, sautéing, grilling, frying, and baking.

Health information about canola and other vegetable oils can be conflicting, so
check out our guide to their benefits and drawbacks.

Store in a cool, dark place.

Reference: https://www.healthline.com/health/health-benefits-cooking-oil-guide#Cooking-oils:-Health-
benefits,-smoke-points,-and-best-uses