Canola oil
Brassica napus · Oil
Top 10 pairings
Canola oil is a light, pale-gold cooking oil pressed and extracted from the seeds of specially bred low-erucic-acid rapeseed (mainly Brassica napus). Nearly neutral in taste and smell, low in saturated fat and with a high smoke point, it is one of the great workhorse oils of the modern kitchen — a default frying, baking and salad oil across North America and far beyond.
Picking a good onedrag
Clean, neutral, faintly nuttyFishy-painty, tacky in the bottle
In useEveryday bestFrying, roasting, searing and baking. Cap it tight and keep it off the shelf above the hob, where heat and light work fastest.
Smell the oilNeutral, a shade flat, but nothing off
Hold it to the lightBright but hazy from the cold, or unfiltered
Feel the neck and capSlick, a faint film where drips have run
Read the bottleClear bottle but dated, and stored out of the light