What happens when you put these two popular oils head to head?
It’s hard to keep score on which oils deserve a spot in your pantry. There are so many to choose from: olive oil, coconut oil, and avocado oil to name a few. Two players that you probably see regularly, though, are canola oil and vegetable oil.
Sure, both of these varieties are plant-based, and therefore totally vegan-friendly options for baking, sautéing, and more. But what happens when you put these two popular oils head to head?Canola oil is actually aWhereas, when you see “vegetable oil” on a label at the supermarket, what’s in the bottle can vary. You may find a blend of different types of vegetable oils, like sunflower oil, corn oil, and olive oil—in fact, there could even be some canola oil.
Vegetable oil’s neutral taste also makes it a great candidate “when you don’t want to add flavor from the oil” to a dish, according to McGrane. Think: roasted veggies and pan-fried potatoes. Depending on the blend of vegetable oil, it may not fair as well in high heat, though, so it’s best at room temperature, drizzled onto salads.
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