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 - 3:44pm
I cook with Smart Balance Omega cooking oil which is a combination of canola, soybean oil and olive oil.
04/15/2010 - 3:56pm
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 - 4:13pm
04/15/2010 - 4:32pm
Coconut Oil - organic expeller pressed.
04/15/2010 - 4:34pm
When it comes to heat, I only use coconut oil.
04/15/2010 - 4:52pm
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 - 5:32pm
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 - 5:38pm
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 - 5:42pm
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.