You can buy blended oils or you can make your own, but why would you want to blend?
I can give you lots of healthful reasons, like monounsaturated fatty acids, omega-3 fatty acids (and I will if you want me to) but the reason that chefs like to cook blended oil is because it is economical... and because canola oil has a higher smoking/burn point than olive oil - so things don't burn as easily as they would with just olive oil.
Both are healthful, and you still get the flavor of the olive oil, but the flavor is lighter - which is a plus, especially when cooking asian foods.
The ratio is 3/4 canola oil to 1/4 olive oil. I like to use Smart Balance, because it's canola oil with an omega-3 boost.
If you tend to burn your stir fry, this might be the trick for you!
Use a ratio of 3/4 canola oil to 1/4 olive oil.
Evans
I always use sesame oil when cooking Asian foods, but I'll have to try this for other stuff! Thanks!
A friend told me that Canola oil was a neutral oil, meaning its not good for you and its not bad for you. Is that true!?!? So, if I fry chicken in canola oil it's not bad for me!?!?!? Please oh please oh please don't tell me if that's wrong.
Ha ha ha, no really..I do want to know.
1Great tip! Thanks, Suzanne!
2I thought sesame oil was just used for flavoring and not actually cooking
3HAHA JENN...
4Suze, in Spain they use olive oil for everything, they have different densities of olive oil. The EVOO is for saldas aned cold foods because if you eat up extra virgin it destroys the good properties. So they have variations that are not so strong so you can use them to fry.
Second place is sunflower oil for frying, I have never used canola oil
5nice tip! you can use sesame oil for cooking, but it's definitely strong in flavor. I tend to blend it with something else when cooking.
6Twink, it works for me for cooking.
Yum, it does have a strong flavor, but I love the flavor.
When I stir fry, I just use sesame oil, garlic, ginger, soy sauce and some chili garlic paste for flavoring.
7I've only used sesame for flavoring too... It's my fave... I could just stand there and sniff the bottle. I love sesame anything.
Yum, what do you blend it with? ... and do you know what the final word on is re:Canola oil...
I was with the "Cooking Cardiologist" (His cookbook is "Cooking with Heart.") 2 weeks ago and he was for it. Are the Omega-3 properties really there, are they destroyed in
processing - or is it a neutral oil? It's so hard to tell by going online... the conclusions are so extreme for and against.
8Jen, Now I feel like I just have to stir fry tonight. That sounds so good!
9Thanks, Suzanne!! But, is it fattening? Or does the whole "neutral" thing not have anything to do with the fattening...uh -ness?
10Jen when you find proof that fried chicken is good for you let me know
A girl can dream can't
she? 
11LOL Lisa, chicken is good for you
12Well, Jen... fat is fat and a calorie is a calorie, but there are times when you just can't get away from using oils - like for baking, stir frying, sauteing.
So when you do need to use it for texture or taste, I think it's important to zero in on the ones that'll give you nutritional benefits. I'm always trying to boost the Omega-3, lower cholesterol, lower blood pressure, etc.
I believe that It's also crucial for you to eat mono fats, because without it there's nothing to tell your brain that you've eaten - you'll overeat and gain weight in spite of no fats in your diet. But try for only mono fats and in moderation! I try to always balance to the proportions of 7g protein to 9g "good carbs" to 3g mono fat. I cooked with a calculator at first
, but after all these years it's natural and easy for me now.
13best oil is Olive oil hands down ladies
14Yayi... you're so right!
When I don't need to worry about burning something, there's nothing better for you than pure olive oil. It's often just what I need to balance off my ratios with a mono fat! I too choose the type of olive oil depending on how much olive oil flavor the dish needs.
For those other times when olive oil is just not right, I'd love for someone to give us info on sunflower vs. canola. Anyone?
... and you gotta love just eating the olives themselves sometimes
15Ha ha ha, LisaK!! I'm trying!!
Thanks, Suzanne!!
16I cook with Soybean oil most of the time. If it's something that only hubby will eat I use olive oil, which I'm kind of allergic to. For asian foods definitely sesame oil like Jenn, it adds such a nice flavor.
Is soybean oil good for ppl with high cholesterol? I bought it especially for hubby.
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* partytime! *
17I referenced the American Heart Association and this is what they recommend as of today - March 21, 2007: To limit fat intake (duh!) and to try to use monounsaturated fats whenever possible.
The oils that we're discussong fall into these two cateories:
Polyunsaturated fats — These include safflower, sesame and sunflower seeds, corn and soybeans, many nuts and seeds, and their oils.
Monounsaturated fats — These include canola, olive and peanut oils, and avocados.
... but, personally, I'm not giving up the nuts - or the sesame oil. I love 'em and their antioxidents... A girl's gotta do what a girl's gotta do!
18I heard on Oprah that grapeseed oil was a healthier choice also. Know anything about that one?
19Rapeseed oil is the only cooking oil, other than olive, I've been able to find in Finland.
20I've heard good things about grapeseed oil, too, Lisa! Everyone here is into peanut oil for health, but I don't really like the flavor it adds.
21I have a problem with oils with flavors that overpower the food.
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* partytime! *
22Just looked it up and rapeseed is the same as conola. Good to know.
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