Does anyone use canola oil?

[babylonsister]

I've been addicted to the food channel recently; noticed this oil is used often, especially by Bobby Flay. I use only olive oil. What am I missing? :shrug:

[spinbaby]

1. I don't think you're missing anything

Canola is a bland general-purpose oil. It's supposed to be better for you than corn oil but I don't know why.

[TreasonousBastard]

2. Canola has a higher smoke temp than olive oil, and doesn't...

flavor the food, so it's got its uses in general cooking. If that means nothing to you, keep on using the olive oil. I use it for frying.

Other than that, it was designed to be a relatively inexpensive oil with a better balance of healthier fats (monounsaturated, polyunsaturated, saturated, omega3, etc, etc...) As its fat content goes, it is right behind olive oil in beneficial effects.

There is no "canola bean" but the name comes from "Canada oil" and it's comes from a variety of rapeseed bred for low euricic acid levels that was developed in Canada.

There's a widely sent email and a few websites that claim Canola is the devil's brew and causes everything from cancer to glaucoma and even makes HIV worse. This is hysterical bullshit according to any reputable scientist or foodie who has looked into it.

[Irishonly]

3. Used it for years

We also use olive oil. I don't have a scientific reason. I guess old habits die hard.

[Phoebe Loosinhouse]

4. I read a long time ago that if you had to pick 2 oils - go with canola and olive oil

I think they are both monosaturates or something like that.

Anyway, about 20+ years ago I followed that advice and never deviated.

I use the olive most of the time and use the canola usually only for times when the olive oil would seem too heavy or when a deeper fry is necessary, so I buy about 4 times as much olive as canola.

[Lugnut]

6. I use either depending on the application.

I use canola oil for breading pork chops or frying chicken. I wouldn't use anything other than olive oil in a mixed greens salad.

[Stinky The Clown]

5. I've found that canola oil upsets my tummy, where olive oil never has.

We never use canola oil from a bottle. We have olive oil and use it for everything except a few times a year when we deep fry. Then we buy an appropriate oil for whatever we're doing.

We also use sesame oil as a condiment/flavoring and peanut oil for stir frying.

Over the years we've had various prepared products with canola oil in them and invariably it upsets my stomach. Pesto, dipping oils, certain prepared items like bruschetta, tepanade, etc. Cheap oil or olive oil in such products never bother e. They may taste like crap, but they don't upset my tummy. Canola always does. I've spoken to others who have also reported that.

[Warpy]

7. Canola oil is cheap, unsaturated, and nearly tasteless

Unfortunately, it also sets off gastric reflux in some people, so it's not always a great choice for restaurants.

Good subs would be safflower or peanut oil, both of which I use when I want a good, neutral oil. I've also been known to use corn oil, soy oil, and (when I've been broke) the blended generic stuff in the supermarket.

I always find it just a little pretentious when a cook/chef will specify one type of flavorless oil over another.

[hippywife]

8. I do but I'm going to start researching safflower.

Unless you buy organic, all canola oil is GMO.

[Tab]

9. As someone mentioned

Canola is cheap and tasteless. Tasteless isn't necessarily bad - often you don't want something to impart flavor to your foods.

My take on it is:

- Partially used (if mixed in is okay) oil is better than "pure" oil. This is a chemistry issue going back to soaps (chemical soaps, not hand soaps) and how they break down barriers.

- Extra Virgin Olive Oil has a notoriously low smoke point (the point, when heated, when it starts to smoke, shortly before it starts to burn). Save it for finishing.
- Olive oil is better, You don't waste the money, get a more neutral flavor, and a similar effect.
- Peanut oil, believe it or not, is great for most frying, particularly french fries, but most anything else. Even better, it has a high smoke point.
- Canola oil is generic, flavorless, great for frying with imparting no flavor, and has a decent smoke point. Bobby Flay probably uses it as it imparts no extraneous flavors, is safe for most of his recipes, and holds no surprises.

- Tab

[housewolf]

10. Olive oil doesn't do real well in most baked goods

Its too heavy and its flavor is usually over-powering. For those baked good recipes that need oil, a lighter, more neutral oil gives better results. ('Course butter is best... :) )

I don't care for the flavor of canola oil. I use one called safflower oil for baking and olive oil for some cooking.