If Canola is Bad, What Should I Use?

[SparklingGemini]

So, since Canola oil isn't great for you, what kind of oil should I use for high temp cooking(which I know olive oil isn't good for) or baking?

Coconut?
Sunflower?

Ideas? Info? Links?

[Sayward]

I use coconut to sauté and peanut for frying.

[dealic]

I've been wondering this lately too. I won't use peanut as my sister has a severe allergy and I avoid it as a rule and long habit.

How different are the flavours with Coconut or such?

[tanyalynn]

Coconut tastes like coconut if it's unrefined, I think it works well in baked goods that have some other flavors going on (not just flour, fat, and the usual leavener(s), salt). Coconut and chocolate are great together.

Refined coconut oil (Louana is what I see in stores) doesn't have any flavor at all, and that seems like a lot of processing to make it have no flavor or aroma.

Depending on the dish, tallow or lard work, but they have beef-y or pig-y flavors so more for savory dishes than sweet -- I've never made a pie crust from scratch, so I can't comment there.

[witchygrrl]

Unrefined coconut oil tastes great with some natural BBQ sauces. I've sauteed chicken or bison, onion, and mushrooms with both and it tastes unbelievably good!

[LauraLoo]

For high temp cooking or frying, I either use coconut or palm oil.

[cristeen]

These are the oils I keep in the house:
Unrefined CO - sauteeing dishes that have flavor, baking, roasting
Refined CO - pan/deep frying
Lard - baking, deep frying
Sunflower - mayo
Walnut - salad dressing
Local Olive - raw applications
Butter - baking, flavoring
Duck fat - makes a great mayo, is great for roasting veggies
Bacon fat - pan frying/sauteeing

[Magelet]

let's see, we use:

olive oil: cold, lower temp saute, roasted veggies, mayo, dipping, baking (savory goods)
butter: cold, roasted veggies, medium temp (eggs, etc), baking
duck/chicken/turkey/poultry fat: sauteing, roasting, caramelizing onions
unrefined coconut oil: flavorful dishes (pretty much anything but deep frying. lots of curries, but also paerve breads, etc)
beef fat: beef dishes. other than that not sure yet, I'm hoping to try a 50/50 combo with refined coconut oil for fried chicken and other deep frying. I think it will be luscious.

[Tarielena]

Would sauteeing a piece of chicken or a steak in a pan on the stove be considered too high of heat for olive oil? That's what I usually use, but should I look into alternatives?