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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 very little oil - I have a recipe for waffles that calls for oil - 1/3 of a C for 3 C of milk and 3 C flour and occasionally use a 1 or 2 T of oil when I make hash browns (5 times a year) so I have found both canola oil and just cooking oil to be fine for the amount of cooking I do. I love olive oil when I need to drizzle oil over vegetables before baking.


04/15/2010 - 4:44pm

I cook with Smart Balance Omega cooking oil which is a combination of canola, soybean oil and olive oil.


04/15/2010 - 4:56pm

I use olive oil for low heat. For high heat, I like Sunflower or Safflower. I used Canola up until 5 years ago and I read some negative things about it, and quit using.


04/15/2010 - 5:13pm

Coconut oil


04/15/2010 - 5:32pm

Coconut Oil - organic expeller pressed.


04/15/2010 - 5:34pm

When it comes to heat, I only use coconut oil.


04/15/2010 - 5:52pm

Well I have used Olive Oil for years. I thought that Canola Oil was made from corn. Don't use a lot of any of it.


04/15/2010 - 6:32pm

When I'm baking, I use pure canola oil and when I'm cooking, I use extra-virgin olive oil - both are wise,healthy choices. ☼


04/15/2010 - 6:38pm

When I'm baking, I use pure canola oil because it's light in flavor; when I'm cooking or making salad dressings, etc., I use extra-virgin olive oil which is more robust and flavorful; both are wise,healthy choices. If sauteed mushrooms are on the menu, I always use butter. ☼


04/15/2010 - 6:42pm

I use Canola for most things, particularly saute'. I use a little in the pan when I cook meat (chicken particularly) to brown on each side and then I add a little white wine & lots of spices, turn the heat down and it cooks to perfection with no burning! I had heard of Canola's health benefits quite some time ago and started using it. I still use olive oil for my caesar salad primarily because it has a lower smoke point.


04/15/2010 - 6:50pm

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