Canola Oil

When cooking with canola oil, one of the most common mistakes people make is not using it for the right purposes. Given its neutral flavor, it doesn't add any distinct flavor to the dishes- a quality sought after in certain recipes. Furthermore, although it has a high smoke point making it ideal for frying, it shouldn't be reused multiple times as it may develop harmful compounds. Maximizing the use of canola oil involves understanding its properties: use it when you don't want the oil's flavor to overpower the dish, or when you need an oil that can stand up to high heat. It's great for coating pans, sautéing, and making homemade mayonnaise or dressings. A little-known fact about canola oil is that it can be used outside the kitchen too, it makes a good conditioner for wooden cutting boards and spoons: simply apply a small amount, let it soak, then wipe off any excess. This technique can extend the life of your wooden kitchen tools.