What cooking oil do you use at home?

Olive oil is definitely healthier, but it isn't suitable for high temperature cooking such as deep frying. Is canola oil a better choice for such cooking as deep frying?

Am currently using sunflower oil.

Guess we can still use olive oil for normal frying but save canola or sunflower oil for deep frying.

Any particular brand of olive oil to recommend?

Have added in sunflower oil for you to vote.

Yes, I am also wondering what brand or type of olive oil to use for cooking. Apparently should go for the refined type rather than cold pressed, as the latter is more for eating with salad or bread.

Just saw a health programme and the dietician recommended that we buy different types of oil to use. That is, start with sunflower oil, when that's finished, use canola, then when finished, buy olive and so on... this ensures we dun over consume a certain type of oil and allows us to get the benefits from different oils. Butter is also ok to use but not vegetable shortening (Trans fat).

Soya bean oil is polyunsaturated fat which will reduce bad fat (saturated fat) whereas monounsaturated can't.

Olive oil isn't suitable for all cooking, esp fried eggs. It gives fried eggs this disgusting aftertaste. I only use olive oil for frying vegetables (kailan, xiao bai cai etc).

That's an interesting view about rotating amongst different oil. So far I have only read about different oil having different smoke point and how some oils have lower smoke point and thus not suitable for high temperature cooking.

I thought butter is high in saturated fats which is unhealthy to over consume?

I thought olive oil is monounsaturated fat, it should be better than polyunsaturated fat, right?

See info contained in the following link

http://www.wholefoodsmarket.com/recipes/guides/oils.php

Probably true but I wonder which type of olive oil is most suitable for cooking.

Can read up about the different types of olive oil here

http://www.bewellbuzz.com/nutrition/best-cooking-oil/

I use soybean & sunflower oil, the 2 being the lightest colour on the shelf. I understand olive oil is for spaggetti and salad and canola for deep frying.