Soybean oil – Vegetable oil
Most vegetable “labeled” oils are made from Soybeans and are designed to have a mild flavor and high smoke point (450°). Soybean oil represents approximately 80% of all cooking oils used in commercial food production in the U.S. and almost 95% in the Asian influenced restaurants and markets. Due to it’s relatively “high smoke point”, Soybean/Vegetable oil is recommended for deep-frying, pan-frying, sautéing, and baking (as an ingredient).
Canola oil is an extracted oil from the seeds of a plant in the mustard family. It has a mild flavor and aroma and is most commonly available in its refined form. Its mild flavor and relatively high smoke point (450°) makes refined Canola oil a good all-purpose oil. Recommended for deep-frying, pan-frying, sautéing, preparing salad dressings, and especially baking as an ingredient. Of all the current oils used in private and commercial usage, canola oil has the least saturated fats. Also, next to Soybean, very affordable.
Made from the seed (kernel) of commercially grown corn, is almost tasteless, and also has a high smoke point (450°). It’s especially excellent for pan-frying and deep-frying. Currently, costing more that Soybean and/or Canola, but still very affordable. Very strong in the supermarkets with a focus on “home: use.
Probably the oldest (1898) of the current conventional oils used in everyday food production, worldwide! Cottonseed oil is used for mayonnaise, salad dressings, and deep-frying, and is excellent for French fries.