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Mostly grapeseed and sunflower seed oil. I never really loved canola oil. I never loved canola oil, it has an odd taste. I am not an oil snob. I see nothing wrong with Wesson oil for baking.
WELL, olive oil is what I use, always, but when it comes down to emergency measures such as stuff in the pantry that no one else will use or being out of it or trying to save money, then.......
.......... I use the oils in my sardines, anchovies, or....God forbid, tuna......to season the pot, grease the pizza pan.
Mostly grapeseed and sunflower seed oil. I never really loved canola oil. I never loved canola oil, it has an odd taste. I am not an oil snob. I see nothing wrong with Wesson oil for baking.
LOL I use Wesson canola oil for baking. And their vegetable oil is actually a hodgepodge of various oils such as canola, soybean, corn, etc.
Whatever Vegetable Oil is in the cupboard. I never heard Canola was bad for you in measured quantities. Wait a few months, and it will be good again.
Possibly....
my MD specifically told me recently to avoid it, so thought I'd see what others use. Definitely will use peanut for Asian dishes, butter, ghee, and maybe sunflower or grapeseed oil.
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