I cook with extra-virgin olive oil for the most part, but I'm getting ready to lay in a storage of cheap cooking oil for long-term trade, or emergency use if I should ever run out of olive oil.
It appears that there are 3 main types of cheap cooking oil available at stores, and all of them are comparably priced. These are:
Canola (Rapeseed) oil
Corn oil
Soybean oil
My question: which is preferable in terms of utility and healthiness? I've heard that Canola is bad for you, although I don't remember how or why... and I've also heard that some oils are better because they have a higher "flash point" where they won't decompose/ignite under higher temp cooking.
Can people here shed any light on these, and possibly other issues I might not have considered?
BTW, I have about 4 gallons of soybean oil already stashed, but I'd like to increase my stash of WHATEVER cheap oil ends up being the best to 20 or 30 gallons.