In article >,
DK > wrote:

> jmcquown wrote:
> > "Michel Boucher" > wrote in message
> > ...
> >> "jmcquown" > wrote in news:76lb5aF1dcct6U1
> >> @mid.individual.net:
> >>
> >>> lately I've been using canola oil
> >>
> >> I have moved away from canola oil to plain olive oil. For crèpes, I use
> >> safflower oil instead.
> >>
> >
> > Whatever works for you I find good olive oil adds a taste to eggs I
> > don't want. I love butter, but don't want to encounter cholesterol
> > problems like my mother had. So I lightly brush the pan with canola
> > oil... very lightly. Eggs are sticky, they need something even in a
> > non-stick pan. Safflower oil is more expensive and I am, by nature, very
> > frugal
> >
> > Jill
>
> A quadruple bypass costs a bit more than a 1/2 gallon of Safflower oil.
>
> -dk

Olive oil is heart-friendly; polyunsaturated oils are _not_ now as well
regarded as they once were (they're fine, but not better than the mono-
saturated oils, and maybe not as good.) Personally, I like peanut and
grape-seed oils for neutral taste and high smoke points, and keep e.v.
olive oil for dressings, dipping bread, etc.