"Canola oil is generally considered a healthy oil, as it's not animal-based, is low in saturated fat while being relatively high in omega-6 fatty acid."
"Extra-virgin olive oil should be used in its original state, as heating it diminishes its bright, nutty, and fruity flavors."
Chef Bobby Flay shares essential cooking tips with his followers, recommending canola oil for high-heat cooking and extra-virgin olive oil for finishing dishes. Canola oil is deemed a healthy option due to its low saturated fat and high omega-6 content, but should be consumed in moderation. It has a higher smoke point suitable for cooking, while extra-virgin olive oil, prized for its flavor, is best used uncooked or at low heat. Understanding oil properties enhances culinary skills and outcomes.
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