On Tue, 20 Sep 2016 09:46:49 -0400, "Steve Freides" >
wrote:

>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-
>
I rarely deep fry and don't want to keep used oil around. I fill my
Fry Daddy and fry what I want and then get rid of the oil.
Janet US