sandi wrote:
> Hello
>
> Are corn oil and canola oil interchangable in cooking?
>
> If not, with what or when should one use one over the other?
> Is one better for you than the other?
>
>
> Thank you!

NYTimes.com has a good write up on this:

If canola oil has even less saturated fat in it than corn oil, should
you toss out the corn oil and go for the canola?

Canola oil, a new variety of rapeseed oil, is another mono-unsaturate.
It is less expensive than olive oil but more expensive than other
unsaturates. The only reason to use it instead of olive oil is price.

As the accompanying chart shows, canola oil has less saturated fat than
an equal amount of safflower or sunflower oil. But if you keep your
overall fat consumption within the recommended guidelines, whether you
use canola oil with 6 percent saturated fat or corn oil with 13 percent
fat is of little consequence.

http://query.nytimes.com/gst/fullpag...h&pagewanted=2

as you can see olive oil can get a superb rating, got to find a good
one though, not the cheap kind that is tasteless, and is better at
sauteeing than the corn oil which is kind of so-so

Oil Saturated Sauteeing Dressing

fat content quality and taste
taste
Peanut 17 percent Acceptable; no taste No taste
Avocado 15 to 20% Acceptable; no taste No taste
Soy 14 percent Acceptable; no taste No taste
Roasted sesame
14 percent Smokes; use Use sparingly
with other oil for flavor
Olive 14 percent Depending on Superb
brand adds
excellent
flavor
Extra-light 14 percent Imparts no flavor Fair
Oil
Corn 13 percent Acceptable; no taste No taste
Sunflower 10 percent Acceptable; no taste No taste
Safflower 9 percent Acceptable; no taste No taste
Walnut 9 percent Smokes; inappropriate Excellent nutty
taste
Hazelnut 7 percent Smokes; inappropriate Lovely nutty
flavor
Canola 6 percent Acceptable; no taste No taste

i don't know if this will show up well, go to the url above for all

if the olive oil is high in a good monunsaturated fats.
the extra virgin is often good. very good.
the mafia or something drove up the price sky high for olive oil by
holding it hostage

i like italian blends of olive oil. even though they mix olive oils
from other countries.
colavita is a good brand.
the spanish is too strong for my buds.
go for the extra virgin organic perhaps olive oil
it's good enough to dunk bread in and eat with a few herbs thrown in