Cooking & Baking

in people who need to be concerned with them in their diets, especially as a replacement for butter. That being said, I still use a lot of butter.

As someone else mentioned, temp is really important with regard to which oil to use for different applications as they all have different smoke points.

However, I use oil for a lot of things. Used to exclusively use canola for years, but it started tasting funny to me about 5 years ago. I switched back to vegetable oil. But still use olive oil depending on what I'm making, and always in salads. I find I can't necessarily taste it in cooked dishes or in a salad once I add vinegar. We never had olive oil when I was growing up, neither did my Italian relatives, and veg oil was the only kind my mom ever bought, so I know there's no issue with swapping out the two.