Canola oil is one of the most neutral flavor options among all oils, making it extremely versatile. Has a medium-high smoke point, which means it's best for baking, oven-cooking or stir-frying, says Popeck. The omega-3s and omega-6s may help with cardiovascular health. Canola oil is also often highly-refined, which removes undesirable tastes, smells, or colours. Refined and unrefined oils have the same fatty acid profile, says Popeck. However, cold-pressed or unrefined oils contain more plant chemicals that contribute to their healthfulness. So, might not pack quite as many benefits as your other oil selections, but it's versatility should still make it a staple.
Pro tip: Go crazy, kids and by that we mean, use in all kinds of dishes, not drizzle to your heart's content, as canola is still high-fat and caloric. You can use this oil to saut, bake, roast, stir-fry and more. Also, you can cut 1:1 with olive oil when making salad dressings, if you think the olive flavour is nice, but a bit too strong.
Other uses: Europe is putting a lot of stock into canola as a biofuel. You will also find it in candles, lipsticks, even newspaper ink. Again, versatility is the word.