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Oil recommendation for cooking/baking?

post #1 of 4
5/25/09 at 12:19pm
Thread Starter 
I generally use Canola oil for baking and some cooking and use olive oil or extra virgin olive oil for cooking. I would like to get away from using Canola oil but I’m not sure what I should switch too.



Soybean oil and corn oil are not options for me due to food sensitivities. I’ve heard about safflower oil but I’m not familiar with this oil and if it would work for baking and cooking. Any suggestions on a good replacement for my Canola oil?



Thanks, Emily
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post #2 of 4
5/25/09 at 12:34pm
safflower oil is a good oil for anything. its basically nuetral flavor allows it to be used in dishes that olive oil would, for lack of a better word, taint. It has one of the highest flashpoints, so its good for both deep and pan frying.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 4
5/25/09 at 2:14pm
I won't use canola oil at all, because I won't use GMO products.

I use peanut oil for frying. For cooking I use a diversity of oils, depending on the needs of the dish. This includes olive oil, of course. Various nut oils. Grapeseed oil. Sesame oil. Etc.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 4
5/26/09 at 9:57am
Thread Starter 
I am also trying to avoid GMO products. It sounds like I should use a light olive oil or safflower oil more in baking and try a varity of nut oils for cooking. Anyone heard of rice bran oil?

Thanks!
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