Oil, corn and canola

This corn and canola oil blend is a neutral, light-tasting liquid oil used for sauteing vegetables, pan-frying meat and fish, baking, and whisking into salad dressings and marinades. Because it doesn't carry a strong flavor of its own the way olive oil or sesame oil does, it's a common everyday cooking oil that lets other ingredients come through, and it's also widely used in commercial frying and packaged baked goods for the same reason. Its high smoke point makes it forgiving for searing at higher heat, and its light color and texture also make it a common choice for greasing pans and baking tins before batter goes in.

Store it in a cool, dark cupboard away from stove heat and window light, and keep the cap tightly closed between uses, since exposure to air, heat, and light is what causes oils to turn rancid over time and develop an off smell. At 884 calories per 100g and 100% fat, it's calorie-dense, so it's typically measured by the tablespoon (a 14g reference serving) rather than poured freely into a pan. It stands out for vitamin E, providing 99% DV per 100g, one of the more concentrated dietary sources of that nutrient among common cooking oils. It contains no sodium and no sugar, so it can season and cook food without adding either to the final dish, leaving that entirely up to whatever else goes into the recipe.