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

We don't feed fry much at all, maybe a few times a year. But we pan
sautee a lot, seems to be our preferred method of cooking lots of things
here, e.g., making carmelized onions, browning ground beef, etc.

-S-