I don't use it, but in case you do...

the notion got me into checking on it, and in some countries where regulations are not as strict as they are here there are issues, but here it is not too bad.  you just have to look at the label and make sure you have chosen wisely.  but what is portrayed on the label must be what is in the bottle.

I very rarely fry anything, but when I do, I usually use coconut oil or butter.  I have some EVOO, but don't use it much.

I might still have the tail end of a bottle of corn or vegetable oil from pre-op days buried way in the back of the cabinet, though, LOL.

Lora

I'd check the date on that before using it.

I use extra virgin and virgin olive oils. Extra virgin when taste matters and virgin when cooking in a skillet. 

I have coconut oil--it's a solid white mass. Is that the one that everyone raves about? I find it tastes really gross, like it has a weird smoky flavour. I don't know if it's the brand I bought, the jar is off, etc. There is one show on Food Network (Southern at Heart) where the host uses coconut oil all the time and hers is a clear liquid. It makes me wonder if A) she just melted it so it's a liquid or B) I'm way off base and buying something weird.

It's kind of pricey (everything in Canada is pricey), so I don't want to muck around with buying a lot of different brands only to find they all taste the same.

PS, thanks for those links on the oils!! 

I do have some other oils (walnut, grapeseed, avocado, sunflower) that I use sparingly. I'm pre-op still, though. So, that's probably going to change after the big day.

Being from Ca., olive oil is pretty big in this area.  I sue it to cook with and have found this one kind I really like.  They have flavored/infused olive oils and basalmic vinegars that are amazing.  The Lime olive oil and Rasberry basalmic is my favorite on a salad.  A little of the vinegar on some chicken in the crockpot is moist and tasty.  http://r.search.yahoo.com/_ylt=AwrSbhixp8FVAa8ANjVXNyoA;_ylu=X3oDMTByb2lvbXVuBGNvbG8DZ3ExBHBvcwMxBHZ0aWQDBHNlYwNzcg--/RV=2/RE=1438783538/RO=10/RU=http%3a%2f%2fmarisolio.com%2f/RK=0/RS=QNJrtdLOAhvd9C2Zm.3mcfaoey8- 

I hope that link works.  It is Marisolio.com

I, personally, use olive oil on everything it seems.  Not a ton, but its what I grease my skillets with when I cook, I make my own vinaigrette and I use it in that, I brush my roasted veggies with it.  It sometimes gives a better flavor and less of a overly rich flavor than butter in lots of cases.  However, I still use butter as well, and sometimes I use both.  Especially when I am searing meats.

I would bathe in olive oil if I could.  I even use it on my lips.

I don't care for the flavor that coconut oil adds, except if it lends to the recipe heavily.  I do keep a jar of coconut oil in my bathroom and do oil pulling every morning.

My favorite is to lightly coat salmon filets with an olive oil/sugar free raspberry jam puree.   salt and pepper.  then bake at 350 for 15 minutes.  OMG its so good.  And my kids love it too!!

Avocado oil. Expensive but best of all the oils for salad. Many diets call for use of avocado oil.

I have heard of it, and seen it, but never tried it.  Maybe I will pick up a bottle this week when i go to the store.