Yes, canola oil can be used instead of vegetable oil in cooking. Both oils have a mild, neutral flavor and similar high smoke points (around 400°F or 204°C), making them suitable for a variety of cooking methods including frying, baking, sautéing, and grilling. The substitution generally does not notably affect the taste or texture of dishes. Nutritionally, canola oil is considered the healthier option due to its lower saturated fat content and higher amounts of heart-healthy monounsaturated fats and omega-3 fatty acids compared to typical vegetable oil, which often contains more polyunsaturated fats and omega-6 fatty acids. So using canola oil instead of vegetable oil may provide some added health benefits. In summary, canola oil is interchangeable with vegetable oil in most recipes and is often a preferable choice for health reasons without compromising cooking performance or flavor.
