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wrote:

> I realize this is an old topic, but I am new to the group so...
>
> We have been using extra LIGHT olive oil for routine cooking, but I have
> been told Canola is just as good (and is a lot less expensive).
>
> Opinions? Experiences? Web sites with real info??

First off.. Extra "light" olive oil is usually
nothing more than cheap low quality olive oil cut
with something like cannola oil. What's the point?
What you are "cooking" determines to me what oil
I'll use. If i'm sautéing or pan frying something,
a full bodied olive oil is welcome, but if I'm
using oil in a brownie mix, I'll use a flavorless
oil. I'm too poor to deep fry in olive oil so
that's never been an issue. I use Peanut oil to
deep fry in, because of the high smoking point.
Goomba