Cooking oil advantages/disadvantages?
Switching from butter to some unsaturated vegetable type and wondering what works. I like Parkay margerine too, but gets hard at room temp so clogs up the arteries too.
Olive Oil is what I used this morning, but the taste is not to my liking, so I used the Louisiana Hot Sauce to cover it. It also seems to pop alot, splattering everywhere.
Just wondering what works best and what I need to consider, like the choices, corn, sunflower, safflower, and the advantages/disadvantages.