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 flavorless, so in my mind they are equivalent, though I lean toward using corn oil. I prefer to avoid using soybean oil because I’ve read that it is made from genetically modified soybeans; and in a recent thread posters attributed a fishy flavor to canola oil, so that leaves corn oil?
How do you decide which oil to use when the generic term “vegetable oil” is the ingredient? And if a recipe specifies canola oil, say, is there any reason to not to use whatever vegetable oil is on hand? TIA.