On 9/18/2016 6:55 AM, Cindy Hamilton wrote:
> On Saturday, September 17, 2016 at 10:02:30 AM UTC-4, wrote:
>> 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.
>
> If you like canola, go ahead and use it.
>
> I don't like canola for cooking; it smells fishy to me when heated. Not
> everybody gets that from it, so perhaps you're one of the lucky ones.
>
> I don't do a lot of high-temperature frying, so I generally use extra-virgin
> olive oil for everything. If I want a neutral oil for sautéing, I use
> peanut oil, but it's considerably more expensive than canola (at grocery
> stores in Ann Arbor, Michigan, and in the small quantities that I purchase).
> I understand it's cheaper in areas where more people deep-fry, and when
> purchased in quantities of at least a gallon.
>
> Cindy Hamilton
>

I used canola oil for several years but I never really liked it. I
tried grapeseed oil about five years ago and I now use that as my
general all-purpose oil. It has a clean, neutral taste without the
slightly rancid smell/taste that I got from canola oil.

I use olive oil when I am cooking with more Mexican or Italian flavor
profiles.