In baking, vegetable oils act as flavor carriers, reduce stickiness and help retain flavors. Vegetable oils do not have the ability to create or hold air, like creamed butter and sugar do. These days, supermarket shelves are loaded with all types of oils. I prefer to use canola oil, but you can use any vegetable oil you prefer, except for olive oil, which is more viscous and can impart its strong flavor to the baked goods. It's a favorite of pan-frying .
Most canola is grown in Canada.
I was invited by the Canadian Canola Organization to view canola farms first hand, to become educated and to bake with it, as well. I have included some recipes . Most grocery store types are mild and light. Be aware that those with peanut allergies cannot have peanut oil. It is a great oil for frying with.