I use my oils based on flavor and appropriateness for the heat level involved in the cooking method. They include olive (evo and "regular"), grapeseed, hazelnut, butter, and lard from organic pastured pigs more or less regularly. I have tried various other oils that don't make the lineup because either I don't like the flavor (coconut, walnut) or the flavor isn't enough to justify the cost. I prefer organic just because. I don't worry about the healthiness of the oilsI use too much because I figure if I use them in moderation none of them are that bad. We don't bake- way too many calories in most baked goods, we do eat salads, we sautee with the minimum fat to cook properly, use small amounts in marinades and on vegetables (unless the meal is vegetarian so we add more fat sometimes). The doctor is pleased with my husband's "good" cholesterol levels, so it must be right enough! But my Dad and I were talking just yesterday about the way people are getting bombarded with so much conflicting information about "science says". We both have degrees in biology and ended up agreeing that part of the problem is that "science" is presented as if it were one big entity when really it is a bunch of very different people doing lots of very different work looking at things in extreme detail. Lots of times those details don't line up with each other, which doesn't make one study "wrong" and another one "right", but does indicate a need for further study to figure out why they seem to say such different things. I could go on, but I'll stop there.

DH & I spent 6 years together only on weekends. We had an apartment in NY where he stayed during the week & I stayed in Mystic. Only sometimes would I spend a couple weeks in NY. I cooked in Mystic & froze individual servings of entrees, sides, desserts, & snacks. DH would transport via our huge boat ice chest every week. I cooked for us both on the weekends. I, OTOH, had the same opportunity to eat great POOF'd meals but rather just grabbed a carton of yogurt, a spoonful of peanut butter, or a slice of cheese & piece of fruit calling it "dinner". I didn't follow a schedule...usually ate when I realized I'd had nothing for the day. I didn't care enough about eating to even bother getting something from the freezer & walking it to the nuker. Just didn't have an appetite. But I loved cooking to fill the freezer for DH. He ate very well. I love cooking more than I love eating. Now, he's retired & we're both in Mystic. Suddenly, I'm ravenous! Now granted, the steroids I have to take now have something to do with it but it's a lot more...it's having DH here to share a meal. There's no doubt in my mind that if I were permanently alone I wouldn't bother with much cooking. I enjoy good food but (pre-spinal injury/stroke) I'd likely be involved with my piano, gardening, or painting/drawing & just never think much about eating. When I'm deeply involved in something food doesn't occur to me. DH, OTOH, wants 3 meals/day & gets grouchy if he misses one. :) Bottom line, I enjoy cooking for others but would rarely (if ever) do much for just myself. Another thing, after I've prepared a huge family holiday meal I then don't want to eat. I either don't eat at all or just pick at a small plate. Then, hours later I'll fix myself leftovers (love leftovers!). When the kids were all home it was frequently the same thing. After fixing a big family dinner I didn't want to eat. So, I'd fix something light, or leftovers again, after the kids were down. After cooking a big meal I'm just not hungry anymore. I could definitely work as a chef & not gain a single pound. Being around all that food...I'd never be hungry. /tricia

i use canola oil for deep frying or high heat stir frying, evoo(extra virgin olive oil) for salads, over pasta for flavoring, light olive oil for sauteing, i don't use coconut or palm oil in cooking too much saturated fat bad for my health, don't get me wrong i eat it because its in many types of cookies or snacks but i try. canola oil, light olive oil from costco, evoo from farmers market. we are so spoiled in san francisco with farmers market all year, whole food 2 in the city ,3 trader joes within 5 miles of my house, Happy New Year

Cherryfizz - I have heard the same things about canola oil BUT that organic canola is healthier - who the heck knows. Anyway, I bought President's Choice organic canola the other day just in case. I use it lightly in frying pans etc. - and keep my extra virgin olive oil for use with bread etc. (besides the smoke point is too much). Re the coconut oil, yesterday while at Loblaws, I saw refrigerated coconut oil in a tub - I believe made by Smart Balance (organic) - noticed it because it was right next to the margarine I buy my husband - but since our 1.5 year old fridge is acting very iffy and being subject to many service calls - not buying it for him at this time. Remarkable the number of things that read "refrigerate after opening". I have seen jars of coconut oil that are filled with a white, solid "substance" - but have not read the after opening instructions. Personally, when in doubt, I don't do it. My husband might give something off to the dog - it is all about the dog!