12 Comments

  1. Bam's Kitchen
    September 5, 2013 @ 12:08 am

    I love cooking with canola oil as it does not any flavour in the food it is very mild. Great little post.

    Reply

  2. Chit
    September 5, 2013 @ 11:25 pm

    Hello Purabi,

    Thanks for this info…but you know recently I read an article of Dr. Baylock and he was saying something that omega 6 after all is a culprit so canola is not one that is recommended. Well….sometimes I don’t know any ore who t believe….at the end of the day I stick to my principle which is MODERATION INEVERYTHING!

    Chit

    Reply

  3. kitchenriffs
    September 6, 2013 @ 1:13 am

    I use canola oil quite a bit, although it’s not the only oil I use (I use olive oil more). Always so much to learn about nutrition and health – sounds like this was a great event! Thanks for sharing with us.

    Reply

  4. ChgoJohn
    September 6, 2013 @ 4:09 am

    This is very interesting, Purabi. I will definitely take it into account when I need to pan fry something. Thanks for gathering and sharing the info.

    Reply

  5. Curry and Comfort
    September 6, 2013 @ 12:46 pm

    I make all my meals with canola oil… so I totally agree with your post. 🙂

    Reply

  6. Why canola oil is preferred for cooking healthy? | Organic Rapeseed Oil
    September 8, 2013 @ 12:34 am

    […] Read the original: Why canola oil is preferred for cooking healthy? […]

    Reply

  7. Blackswan
    September 10, 2013 @ 3:49 pm

    I thought this is rather an informative post on canola oil. Have a wonderful week, Purabi!

    Reply

  8. Nami | Just One Cookbook
    September 10, 2013 @ 4:23 pm

    Purabi, you look beautiful in the picture! 🙂 I use canola oil or grapeseed oil for Asian cooking!

    Reply

  9. Balvinder
    September 13, 2013 @ 5:17 am

    I mostly use canola oil for frying and cooking but for salads and quick stir fry I use olive oil, we can not also deny the healthy phytonutrients in olive oil.

    Reply

  10. Kim | a little lunch
    September 16, 2013 @ 6:04 pm

    Purabi, you look radiant next to Chef Chopra and I love the blouse you’re wearing! That aside, thank you for this information. Up until now, olive oil has been my ‘go to’ but I can see the obvious merits of canola oil, especially for frying, sauteeing, etc. — oil absorption kept to a minimum is good. So tickled that you got to attend this event!

    Reply

  11. Veronika (Spring Plate)
    September 30, 2013 @ 8:07 pm

    In Poland canola oil is very popular but unappreciated 🙂

    Reply

  12. anusha05
    April 29, 2014 @ 8:01 am

    Thanks for this post! Canola oil is definitely good, but I use a mix of safflower and rice bran oil. A blend of two oils is better than just using one kind of oil. You can try Saffola Total oil, this has a lot of good qualities and moreover my it does not get absorbed in the food. This is the best thing ever! It helps in weight management which is my main concern before buying oil. BTW the food in those picture looks soo yumm :p

    Reply

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