Canola oil replacement?
I don't want to use canola oil in cakes or for deep frying anymore, and those that suggest replacements tend to fall into 1 of 2 camps: 1) replace with sunflower, safflower or grapeseed for flavorless oil in cakes or deep frying or 2) replace with coconut oil. But I've heard that sunflower, safflower, grapeseed, any oil cold-pressed from a hard seed, contains a high level of omega-6s that quickly become free radicals when heated, possibly carcinogenic. Coconut oil is fine for some things, but I have a very sensitive palate - almost any time I use it, I can taste coconut, and I'm not a big fan. I've browsed a few other threads on related topics, but haven't really found anything definitive...which is probably because there's so much disagreement.
So any other suggestions? I'm not interested in debating the merits of canola, thanks - I want to avoid it for it's connection with Monsanto as much as I want to avoid the possible health issues, so soy, corn, generic vegetable oil are all out as well. (Which brings up the side point - suggestions that hopefully are non-GMO are even better.) I don't heat at high temps or deep fry that often, so for now I've been using olive oil, but the free radical issue is present there as well, in addition to it being a big waste of money.
i totally apologize in advance if this is not at all what you are looking for, but spectrum carries an organic (non-gmo) canola oil that i like, that is not affiliated w monsanto. it is more expensive.
I would say there's no definitive answer because people have different reasons for not using canola oil and are open to different compromises. I myself have grown to dislike the taste of it. I've switched to peanut oil for my neutral oil and have not looked back. I'm not sure that would solve all of your concerns, however.
pork lard or beef tallow. i think the fact that they are the healthier and more wholesome choice is starting to become more mainstream these days.
grass-fed ghee is nice too but pricey.
What about olive oil? Not fancy EVOO. Just regular olive oil: it tends to have most of the distinctive flavors removed, and can be used for deep frying. I mean, does everyone imagine that, once the first pressing is done, the oil remaining in the olives is worthless for human consumption?
And, as noted earlier, there's peanut oil.
I like peanut oil and lightly flavored evoo. I do use grapeseed too, but I hear your concerns.