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Canola oil, olive oil, flax oil, walnut oil and Coconut oil.......

  1. june of ages profile image56
    june of agesposted 8 years ago

    Canola oil, olive oil, flax oil, walnut oil and Coconut oil.......

    All of these oils are supposed to be healthy oils.  Which should I use regularly and in what manner should the oils be used?

  2. Curious Jen profile image55
    Curious Jenposted 8 years ago

    I would say canola oil to cook with and olive oil for salads.  Flax oil has a very strong taste but a small amount can be added to salads.  I'm not sure what I would use the other oils for.  A word of advise is to buy the best quality first cold pressed olive oil you can find.  The taste of good quality oil is worth it.

  3. RunnerJane33 profile image49
    RunnerJane33posted 7 years ago

    Consider trying light olive oil for baking. It isn't "lite" as in lower in calories or fat, it just has a blander flavor, making it perfect for baking.

    Lately I have been staying away from veggie oils. Vegetable oil is made from soybeans, which is questionable. An canola is a highly genetically modified plant made of rape and mustard plants. The word Canola is completely made up, it just sounds better than "rape oil".

  4. Lady Rose profile image75
    Lady Roseposted 7 years ago
  5. profile image0
    Derdriuposted 7 years ago

    I like to use sunflower oil. It's really healthy, and it works with everything.

  6. Brupie profile image71
    Brupieposted 7 years ago

    Remember, oil and fat are the same thing.  "Healthy" fat or "healthy" oil should always be used sparingly.  I probably use more extra virgin olive oil than anything else, but I occasionally deep fry and then use less expensive canola oil.

    Two other considerations:  One to think about is that some oils like walnut, hazelnut and avocado have a strong flavor.  This might be a nice accent in a vinagrette, but not if you are frying a delicate fish.  Keep some neutral oil around if not for frugality, but for flavor considerations.  The second consideration is smoke point - that is where the oil breaks down, turns into a glue like substance and starts to actually smoke.  Extra virgin olive oil is relatively low (375), much higher if "extra light" (468), coconut and canola much higher (450 and 470 respectively).  If you have need to use high heat you don't want to use EVOO.

  7. profile image44
    thisissaraposted 7 years ago

    well,all oils are different. they have very differnt burning temperatures, which makes cooking difficult if you dont know what youre doing. olive oil i believe to be the most useful. it should be used according to recipes directions, not to excess.