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What can go from China to Mexico to France as quick as you can say "sauté"? Spectrum Canola Oil is the ideal cross-cultural companion to your kitchen for its neutral flavor, heat tolerance and rich stores of monounsaturated fat. Spectrum has been making expeller-pressed Canola oil for over eighteen years, and today it's still the right oil to choose-whether you're making sizzling kung pao, saucy enchiladas or a rouille to finish your seafood stew.
Different oils have different uses, and each performs best within a certain range of temperatures. Some are made for high heat cooking, while others have intense flavors that are best by drizzling directly on to food.
This oil is best for sauteing or pan-frying over medium-high heat or, because of its neutral favor, for baking.