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

By Brierley Wright, April 6, 2010 - 11:33am

Brierley asks: What oil do you cook with?

COMMENTS	POSTED
I prefer safflower oil, since I find that canola has an odd fishy flavor. — Anonymous	04/16/2010 - 1:15am
I totally dislike canola oil. Olive oil is my everyday oil. I also use several nut oils, especially peanut, for selective things. They are stored in the frig and are available when I need an alternative taste. There the fragile oils will keep for many months, even years. butter is a rare thing, but invaluable for a few things. I can have it go rencid, just to show you how infrequently I use it. — Anonymous	04/15/2010 - 11:48pm
canola or smart balance oil or olive oi — Anonymous	04/15/2010 - 9:39pm
I cook with Canola Oil and I use Canola Oil Spray for baking pans. If you spray a loaf pan lightly and place a trimmed piece of parchment paper in the bottom, then spray lightly again, you will never have a sweet bread stick again. If I cook fish, I use 1 to 1 canola oil and real butter for flavor. Canola oil does not add any flavor to your cooking like olive oil does. — Anonymous	04/15/2010 - 8:33pm
I use canola for cooking and in salad dressing..........I love the light flavor. — Anonymous	04/15/2010 - 8:09pm
I always use Olive Oil. I stopped using Canola Oil when it was revealed that Canola oil is rape seed and rape seed is a GMO product. Since I desire to keep as many GMO's out of my house, I will not use Canola. — Anonymous	04/15/2010 - 8:05pm
What about the health benefits of grapeseed oil? It is very popular in France! Annick — Anonymous	04/15/2010 - 7:07pm
Olive oil for sauteeing, canola or peanut for frying — Anonymous	04/15/2010 - 7:04pm
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. — Anonymous	04/15/2010 - 6:50pm
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. ☼ — Anonymous	04/15/2010 - 6:42pm