Canola oil is nearly tasteless, making it very versatile, and it has a much higher smoke point than butter, making it more suitable for high temperature frying. Butter has milk fats and water, which make it both good for making sauces and flaky pastries. read more
Because canola is an oil, it is a liquid both when cold and warm. Canola oil is rich in vitamin E and considered a fat. It contains around 100 calories per tablespoon and is commonly used while baking, frying and sauteing. Effects of Eating Canola Oil. Canola oil is cholesterol-free and contains the lowest level of saturated fatty acids of any vegetable oil. read more
Both olive oil and butter have their place in the kitchen and in cooking different recipes, but there are times when butter just makes that much of a difference in the dish. When cooking vegetables such as the lemon asparagus recipe below, it adds a rich sweetness to the dish that’s nicely balanced out by the acidity of the citrus juice. read more