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Which vegetable oil to use?

janniecooks | May 29, 2008 05:46 AM

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.

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