Oregonians For Health

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Canola is a go-to oil both in my kitchen and in our test kitchens at Cooking Light.We use it for (nearly) everything—to sauté, oven-fry, and even bake.i prefer other oils, like a high-quality olive, walnut, or sesame oil as a finishing oil—aka in a cold application like drizzling on salads or over cooked vegetables.

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contains hexane. did you catch that part in the video where they talk about solvents being used to extract the other 40ish percent of canola oil from the canola cake that is left over after the high-pressure screw press.

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