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Old 09-23-2018, 03:00 PM
 
Location: Southwest Washington State
18,836 posts, read 12,465,112 times
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I use non GMO canola. I have not heard that it is a problem.

A lot of people have the impression that canola=gmo, but that is not the case. I like this canola because it can withstand high cooking temps, and it is neutral in taste.
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Old 09-23-2018, 03:05 PM
 
Location: Central IL
13,336 posts, read 7,115,490 times
Reputation: 31010
Quote:
Originally Posted by silibran View Post
I use non GMO canola. I have not heard that it is a problem.

A lot of people have the impression that canola=gmo, but that is not the case. I like this canola because it can withstand high cooking temps, and it is neutral in taste.
It also has a quite high ratio of omega 3's to omega 6's among vegetable oils.
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Old 09-23-2018, 03:22 PM
 
Location: S. FL (hell for me-wife loves it)
2,982 posts, read 1,708,068 times
Reputation: 8886
Quote:
Originally Posted by Dogboa View Post
We used to use canola oil, but it left a strange after taste. We use vegetable, olive, grape seed, lard and one recipe for meatballs used in a banh mi calls for browning the meatballs in sesame oil. We have a good finishing olive oil that isn't used for cooking.
Yes, in all fairness we have many oils, depending on what we are making. Avocado oil does have a flavor,
but makes great mayonnaise. We use olive oil for making our own salad dressings, unless they are Asian based. In that case, we use peanut with a dash of sesame. (Sesame oil has a very strong flavor, easy to over do it) We use coconut oil in Indian cooking. Peanut oil for Asian.
Bacon drippings are saved, and used when we make pork and beans, and a few other miscellaneous recipes.

But for everyday cooking, we use the grapeseed oil.
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Old 09-23-2018, 03:22 PM
 
Location: Pittsburgh, not Paris. #MAGA.
9,693 posts, read 5,272,723 times
Reputation: 9671
I use corn oil, generic vegetable oil, and/or peanut oil generally. I tried cooking with coconut oil, but didn't like it as the flavor was too strong for my taste.
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Old 09-23-2018, 03:30 PM
 
Location: Northern panhandle WV
2,247 posts, read 1,744,626 times
Reputation: 4547
for high temp I use Peanut oil, for flavor Lard. Never did like Canola oil
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Old 09-23-2018, 03:52 PM
 
Location: Islip,NY
16,926 posts, read 19,666,757 times
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always Olive oil. Rare occasions Canola. I don't do very much High temp. cooking.
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Old 09-23-2018, 05:28 PM
Status: "Even better than okay" (set 7 days ago)
 
Location: Coastal New Jersey
51,182 posts, read 50,480,930 times
Reputation: 60062
Quote:
Originally Posted by lubby View Post
always Olive oil. Rare occasions Canola. I don't do very much High temp. cooking.
Same here. I reread the OP, and she did ask about high-temp cooking. I rarely have any reason to need an oil that requires a high temperature. I'm not going to be frying stuff.
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Old 09-23-2018, 05:35 PM
 
Location: San Antonio/Houston
33,542 posts, read 51,750,301 times
Reputation: 82960
Quote:
Originally Posted by greatblueheron View Post
Recently it got a bad report....can't remember now the issues. Probably can google...

Canola oil is genetically modified low in nutrients, high in oxidized omega-6 fats, high in trans fats and the omega-3s happen to be in an inefficient form. But even worse is soy oil.
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Old 09-23-2018, 05:38 PM
 
50 posts, read 22,109 times
Reputation: 67
Sunflower or corn oil. Sunflower is a little harder to find, but it is so nice to cook with. It doesn't have any kind of aftertaste and it's versatile.
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Old 09-23-2018, 05:46 PM
 
2,682 posts, read 960,581 times
Reputation: 5117
You're a fat behind. Haven't you heard coconut oil will kill you now?
https://www.usatoday.com/story/news/...thy/402719001/

Not that I care, because good today, bad tomorrow, oh, wait, good again.... I use peanut for high heat, olive for many things, and butter for some.
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