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

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

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Brierley asks: What oil do you cook with?

COMMENTS POSTEDsort icon

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

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

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