Almost always either Olive Oil or Grapeseed oil. Once in a while for high temp cooking we use Peanut Oil. These are all suggested by the American Heart Association as being best for individual with a history of heart problems.
04/13/2010 - 7:11pm
FYI, although it is true that the majority of Canola produced in North American is genetically modified, it was the plant that was GM not the oil (see Canola Council of Canada website: http://www.canolacouncil.org/canola_oil_the_truth.aspx.
This website also provides a lot of good information on canola and canola oil. Personally, I love cooking with canola oil, not only is it healthy but its great to cook with as well.
04/13/2010 - 6:57pm
The most consistent, reliable, high temperature (if needed) oil I use is peanut oil.
04/13/2010 - 6:56pm
04/13/2010 - 6:46pm
My son and daughter-in-law cook with ex lgt virgin olive oil. Is that good? I am also trying to find out what vinegar and oil to use for vinegar and oil salad dressing. I've never thought to ask, but I had a heart attack and vinegar and oil are suppose to be the lowest in sodium, can you help me?
04/13/2010 - 6:38pm
I always cook with Olive Oil good tasting of foods.
04/13/2010 - 6:25pm
I use canola oil, but my favorite oil to cook with is extra virgin olive oil. From salad dressings to frying it gives food a wonderful flavor and is considered a good oil
04/13/2010 - 6:16pm
olive oil for everything (popcorn, pancakes ,etc)
04/13/2010 - 5:57pm
Olive oil has a much lower flash point than canola oil, therefore extra virgin (light tasting) olive oil is great for sauteeing and for sauces and dressings. Use canola oil for frying due to much higher flash point.