For the last decade or so, we've bought exactly one oil to keep in our kitchen, a non-EV olive from Trader Joe's. We're now considering alternatives. I tried canola oil - seems fine. We mostly use it to sautée but also use it wherever and whenever we need, e.g., baking, on salads, frying. I'm considering keeping one oil for cooking and getting some EV olive oil for salads.

Your thoughts appreciated, and thanks in advance.

-S-