Cooking Oil
There are many types of oils available and if you are confused as to which type, you are not alone. We have put together some helpful information, from oil as a substitute to a chart of common oils and their best uses as well as a link to our Food Storage guide to help you make the best selection for your recipe.
Oil Substitution Chart
Conversions work well for most baked goods like muffins and quick bread.
| Solid Fat | Oil |
|
1 cup |
3/4 cup |
|
3/4 cup |
2/3 cup |
|
1/2 cup |
1/3 cup |
|
1/4 cup |
3 tbsp |
Types of Oil
| Oil | Flavour | Best Use |
|
Canola |
Neutral |
Baking Sauté Frying Deep Frying Marinades Roasting Salad Dressings |
|
Vegetable |
Neutral |
Baking Sauté Frying Marinades Roasting Salad Dressings |
|
Extra Virgin Olive Oil |
Buttery, Fruity or Grassy |
Sauté Marinades Salad Dressings Finishing |
|
Olive (Light or Pure) |
Lighter flavour than extra virgin olive oil |
Sauté Marinades Salad Dressings |
|
Coconut (solid at room temperature) |
Light coconut |
Baking Sauté |
|
Sesame |
Nutty |
Stir-fry Sauté Marinades Salad Dressings Finishing |
|
Flavoured |
Nutty, Sweet, Spicy, Fruity, Other |
Salad Dressing Finishing |
Storage Times
Most cooking oils can be safely kept in the pantry for up to 1 year. For specialty and flavoured oils, follow the best before date.
See our Food Storage Guide for specific storage times.