I have never once had olive oil go rancid in my kitchen, and it’s always on hand. Then again, I buy it by the case (12-1L bottles at a time, stored in the basement). Any liquid vegetable oil can work, but I wouldn’t...

If you prefer tuna in oil, make sure it’s packed in olive oil. It tastes better and is healthier than tuna packed soybean or cottseed oil, which are most often hydrogenated.

oil Hellman’s uses mostly soybean oil. They only use a small amount of olive oil for taste.

I use plain canola oil for this type of cake. It seems to have a much more neutral flavor than other types of oil. I have a friend, however, who swears by plain old Wesson vegetable oil. I think it’s soybean oil —...

When vegetable oil is specified in a recipe, which oil do you use? Corn oil, canola oil, soybean oil, peanut oil—does it really matter? Except for peanut oil, which has a distinctive flavor, I find the other three oils are pretty...

For some reason, I cannot stand the smell of Canola oil, or even some blended vegetable oils, for deep frying. I never react badly to the smell of peanut oil. Does anyone else have a similar reaction?

for vegetable oil, not canola. Canola is pressed from the rapeseed plant and while that can probably be classified as a vegetable, true vegetable oil is usually made from a more neutral flavored plant like soybean. I’m sure...

of seeds for soybean, peanut, corn or cottonseed oil? I guess that’s another search.

Cooking oil, not petroleum. We’re not talking about a barrel of petroleum, we are talking about a limited amount of something organic. If I can put soybeans on my compost pile, I can put soybean oil on my compost pile. If I...

My preferred neutral oils for high heat are safflower, grapeseed and soybean (which is what "vegetable oil" is unless it is mixed with corn oil). I would only use peanut oil for Asian frying, because it’s a traditional part...

, even more than the objectionable smell, is the fact that is is almost always so refined. I try to avoid overly refined oils of all types, so that usually precludes canola, corn, soybean, etc oils. Several natural-food proponents...

I occasionally pan-fry, and prefer my food well-seared. To do this, I heat the pan as hot as my old 1940s stove will get it. I’ve generally used olive oil to cook, but I know it’s not the best type for very high heat....

Soybean and canola oil - the most common in bottled dressings even when olive oil is there toward the end of the list – don’t solidy to the same degree in the fridge. Different oils react to low temps differently.

agri business urban legend designed to sell more soybeans? Can I make my own mustard oil by infusing peanut oil or is that [as it seems] a totally different thing? If I buy mustard oil produced in the EU am I safer? help.

I want to make this shanghai style dish but havent eaten it for a couple of years so my flavor memory is dim – any tips on cooking and seasoning? I know that in addition to the above I need ginger root, oil, rice wine and...