interesting comparison of cooking oils.
free link:
ny times discussion of cooking oils
3 Likes
Interesting, but aside from the initial ranking, seems like the article is really about why “soy and canola” is what you should be using. It doesn’t dive that much into the other oils and how they compare. If only canola tasted better.
2 Likes
Agreed! I thought the article should have mentioned that heating canola oil releases a fishy smell that not everyone notices. I use TJ’s safflower for a neutral oil.
