Choosing the Right Cooking Oil for Health and High Heat

From a culinary perspective, Canola oil is highly versatile, thanks to its high smoke point, which is comparable to that of refined olive oil at approximately 220°C (428°F). This heat resilience makes it an excellent, safe option for a wide range of cooking tasks, including general frying, baking, and all-purpose cooking, without the risk of generating harmful compounds. Dispelling common misinformation circulated online, scientific research has consistently demonstrated that the moderate consumption of the Omega-6 fatty acids present in Canola oil does not pose an elevated risk of heart disease when consumed as part of a balanced diet.