All About Canola oil

Very similar in neutral flavor and smoke point, making it an excellent direct substitute for most applications.

Extremely neutral flavor and a slightly higher smoke point than canola, making it very versatile for general cooking and baking.

Neutral flavor, good for high-heat cooking, and a healthy fatty acid profile. Avoid regular sunflower oil which has a lower smoke point.

Lighter in flavor than extra virgin olive oil, but still may impart a slight fruity note. Has a lower smoke point than canola, so best for medium-heat cooking or baking.

Very neutral flavor and a very high smoke point, making it suitable for all cooking methods, including high-heat frying. It is generally more expensive.

Provides similar moisture and texture to baked goods as canola oil due to its neutral flavor and liquid consistency.

A very neutral oil that won't interfere with the flavor of your baked goods, contributing to a light texture.

A good neutral option for baking, contributing moisture without added flavor. Ensure it's high oleic for better stability.

Adds richness and a distinct buttery flavor. Can be used in most recipes, but may result in a slightly denser texture in some cases. Note: Butter is a dairy product.

Can be used in baking, especially for savory items or recipes where a slight fruity note is acceptable. Not ideal for delicate flavors.

Functions identically to canola oil for sautéing, frying, and roasting due to its similar smoke point and neutral flavor.

Has a higher smoke point than canola oil and a very neutral flavor, making it excellent for high-heat cooking.

Offers a high smoke point and neutral flavor, ideal for all types of cooking, including deep frying.

Boasts one of the highest smoke points, making it superb for searing, frying, and roasting without imparting flavor. More expensive than canola.

Suitable for moderate-heat cooking like sautéing or pan-frying. Avoid for very high-heat applications due to its lower smoke point compared to canola.

Highly recommended for keto due to its high monounsaturated fat content, neutral flavor, and very high smoke point, suitable for all cooking.

1:1 (for dressings/low heat) ratio

Primarily used for its cognitive benefits and quick energy source. Best for dressings, smoothies, or very low-heat cooking, not suitable for high-heat frying.

A good source of MCTs. Refined coconut oil has a neutral flavor and a moderate smoke point, suitable for most cooking methods. Unrefined has a distinct coconut flavor.

Rich in monounsaturated fats. Best for dressings, drizzling, or low to medium-heat cooking due to its lower smoke point and distinct flavor profile.

A keto-friendly fat with a high smoke point and a rich, nutty flavor. It's clarified butter, so it's lactose-free, but still dairy-derived.

A cornerstone of paleo cooking, offering a neutral taste, high smoke point, and healthy monounsaturated fats.

Paleo-approved, neutral flavor when refined, and suitable for medium-heat cooking. Unrefined coconut oil is also paleo but has a strong coconut taste.

Excellent for dressings, marinades, and low to medium-heat cooking. Its distinct flavor is embraced in paleo cuisine. Avoid high-heat cooking due to its lower smoke point.

Considered paleo-friendly by many due to the removal of milk solids, offering a high smoke point and rich flavor. Some strict paleo followers may still avoid.

Traditional, nutrient-dense fats that are highly stable for cooking at high temperatures. Imparts a distinct savory flavor. Ensure it's from pasture-raised animals for best quality.