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In baking I use canola. If i'm frying I use vegetable oil (which is soybean oil) or peanut oil because I feel they are less likely to become oxidized.

I also use extra virgin olive oil, but that does not get cooked.

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Q: Which cholesterol-friendly oil can be substituted for vegetable oil?
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Applesauce


Can margerine be substituted in place of vegetable oil in baking a cake mix?

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