Research indicates that the oil drains more thoroughly than melted shortening, leaving foods 5 to 10 percent lower in calories than the same foods fried in melted shortening. Baking with canola oil can help reduce your saturated fatty acid-intake. Substituting canola oil for butter, lard or brick margarine replaces fats high in saturated fatty acids with an oil which has the lowest level of saturated fatty acids. Substituting canola oil does modify the texture, usually making the baked product softer and more moist. Use the following chart to convert recipes which use solid fat.
All oils eventually change flavor when exposed to light, heat and air.
Only flavored and unrefined oil need be refrigerated.