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
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 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 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.
04/15/2010 - 3:39pm
Olive oil for most things - Canola for baking.
04/15/2010 - 3:15pm
My Mom & I cook with Canola oil because we believe it is the most healthy to cook with. We also love the taste as well.
04/14/2010 - 10:05pm
I am 55 years old. My blood work is perfect! I have been using canola oil for over 25 years now. On occasion, I even mix it with extra virgin oil. I am slightly over weight but my cholesterol, blood pressure, sugar, all of my labs. are perfect. Canola oil is a tasty yet light oil; great for all kinds of cooking. I would never use any other kind of oil.
04/14/2010 - 9:33pm
I use olive or vegetable oil. I am allergic to canola oilbecause it is made from reape seed which is a member of the mustard family. I can't tolerate nut oils also. I wish food companys would llist canola oil as an ingredient instead listing what the finished product that was used.
04/14/2010 - 5:56pm
Expeller pressed Grapeseed, Olive oil and butter.
04/14/2010 - 5:42pm
I read the Canola oil interfered with absorption of Vit. E. and have stopped using it. I use olive oil, peanut oil and walnut oil.