What type of oil is typically used for cooking?

Canola oil is widely used for cooking due to its relatively high smoke point and neutral flavor, making it versatile for a variety of cooking methods, including frying, sautéing, and baking. It is derived from the seeds of the canola plant and contains a favorable balance of omega-3 and omega-6 fatty acids, which can contribute to heart health when used in moderation. Its light flavor allows it to not overpower dishes, making it a popular choice among cooks.

While olive oil is also a common cooking oil and offers health benefits like antioxidants, it has a lower smoke point compared to canola oil, which can cause it to burn at higher cooking temperatures. Vegetable oil, which can be a blend of various oils, often has a similar smoke point to canola oil, but it's less specific in terms of its health benefits and composition. Coconut oil, while gaining popularity for its unique flavor and potential health benefits, has a distinct taste that may not be suitable for all dishes, and its higher saturated fat content is a consideration for some health-conscious individuals.