On Apr 14, 6:52*pm, Dave Smith > wrote:
> wrote:
> > What do you use?
>
> > I have grapeseed, canola, olive, sesame on hand, but always hesitate
> > - do you have some kind of guideline as to what you'll use? What about
> > in baked goods?
>
> > This is almost as bad as 'shortening' - I hate that. *Spell it out,
> > cookbook writers. *(I don't own Crisco or lard and never will -- am I
> > doomed in the kitchen?)
>
> Given the choices you have on hand you should use canola oil.


I pretty much stopped using anything except real butter or evoo. I
don't deep fry. If I HAD to deep fry something (or pan fry chicken in
1 inch of oil etc) I would buy peanut or canola. I do use sesame oil
as seasoning and I have used walnut oil. I'd like to try pistascio
(sp!) and avocado oil. I might buy truffle oil or another flavored
oil (garlic or chili flavored oil).
Lynn in Fargo
Lynn in Fargo