All Blogs: Food Blog | Healthy Cooking Blog | Diet Blog | Health Blog | Food News Blog

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
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. ☼ — Anonymous	04/15/2010 - 6:38pm
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. — Anonymous	04/15/2010 - 6:32pm
When it comes to heat, I only use coconut oil. greggracey@msn.com — Anonymous	04/15/2010 - 5:52pm
Coconut Oil - organic expeller pressed. — Anonymous	04/15/2010 - 5:34pm
Coconut oil — Anonymous	04/15/2010 - 5:32pm
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. — Anonymous	04/15/2010 - 5:13pm
I cook with Smart Balance Omega cooking oil which is a combination of canola, soybean oil and olive oil. — Anonymous	04/15/2010 - 4:56pm
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. — Anonymous	04/15/2010 - 4:44pm
I use exra virgin olive oil for salads, and as a condiment. For frying I use Italian olive and light olive oil, or canola oil, Enova Oil, or Smart Balance Oil. — Anonymous	04/15/2010 - 4:39pm
Olive oil for most things - Canola for baking. — Anonymous	04/15/2010 - 4:15pm