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3 reasons you should reach for canola oil when you’re cooking

By Brierley Wright, M.S., R.D., April 6, 2010 - 11:33am

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Brierley asks: What oil do you cook with?


I use canola oil, but my favorite oil to cook with is extra virgin olive oil. From salad dressings to frying it gives food a wonderful flavor and is considered a good oil


04/13/2010 - 6:16pm

I always cook with Olive Oil good tasting of foods.


04/13/2010 - 6:25pm

My son and daughter-in-law cook with ex lgt virgin olive oil. Is that good? I am also trying to find out what vinegar and oil to use for vinegar and oil salad dressing. I've never thought to ask, but I had a heart attack and vinegar and oil are suppose to be the lowest in sodium, can you help me?


04/13/2010 - 6:38pm

olive oil


04/13/2010 - 6:46pm

The most consistent, reliable, high temperature (if needed) oil I use is peanut oil.


04/13/2010 - 6:56pm

FYI, although it is true that the majority of Canola produced in North American is genetically modified, it was the plant that was GM not the oil (see Canola Council of Canada website:

This website also provides a lot of good information on canola and canola oil. Personally, I love cooking with canola oil, not only is it healthy but its great to cook with as well.


04/13/2010 - 6:57pm

Almost always either Olive Oil or Grapeseed oil. Once in a while for high temp cooking we use Peanut Oil. These are all suggested by the American Heart Association as being best for individual with a history of heart problems.


04/13/2010 - 7:11pm

Extra virgin olive oil and butter


04/13/2010 - 7:34pm

I use canola for oiling pans and dishes for baking bread. I also use it for seasoning my iron skillets. With them, I need little oil.
For everything else, I use regular or extra virgin olive oil, depending on what flavor I want. Butter once in awhile.


04/13/2010 - 8:11pm

I primarily use canola oil, but also use a lot of extra virgin olive oil.


04/13/2010 - 8:18pm

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