Running low on canola oil? Here are the best verified substitutes, including how to adjust your measurements.
About canola oil
Canola oil is a light, neutral-flavoured vegetable oil pressed from the seeds of the canola plant, a cultivar of rapeseed. It has a high smoke point (around 200–230°C), making it suitable for frying, roasting, and baking. Its mild flavour and liquid consistency at room temperature make it one of the most versatile cooking oils available.
Best substitute
Vegetable oil is the closest substitute to canola oil, sharing a similarly neutral flavour and comparable smoke point. It performs identically in virtually all applications including baking, frying, and sautéing.
Alternative
Sunflower oil has a similarly neutral flavour and a high smoke point, making it an excellent all-purpose swap for canola oil. It is widely available and behaves almost identically in baked goods and frying.
Alternative
Grapeseed oil is a light, neutral oil with a very high smoke point, making it well suited to high-heat cooking and baking. It is a slightly more expensive option but performs exceptionally well as a direct swap.
| Country | Name |
|---|---|
| Australia | canola oil |
| Canada | canola oil |
| New Zealand | canola oil |
| United Kingdom | rapeseed oil |
| United States | canola oil |
Alternative
Light (refined) olive oil has a mild flavour and a higher smoke point than extra virgin olive oil, making it a reasonable substitute in most cooking applications. Avoid extra virgin olive oil as its stronger flavour can alter delicate baked goods.
Alternative
Melted refined coconut oil can substitute for canola oil, particularly in baking. Use refined (not virgin) coconut oil to avoid imparting a coconut flavour. It solidifies at cooler temperatures, which may affect texture in chilled dishes.