What would you use for cooking oil? Corn oil, or ?

  I think olive oil is the best.

For sauteeing meat and veggies, I use a light olive oil.  For baking and fying, I use Canola oil.  I have never been able to taste a difference between vegetable oil, corn oil and canola oil.  I think it is really your choice.

I use Canola oil and olive oil. Unless the recipe calls for something in particular, I just choose whichever one I feel goes best with what I'm making or whichever one's closest to hand.

There's really not much difference, especially if you're cooking with seasonings.

One must be cautious & educated in the role that good, fresh, non-rancid oils play in you & your family's health. To make a very long story short, use the freshest olive oil for the savory world and the freshest organic corn, safflower, canola etc. for the sweet world. There is also a non-hydrogenated shortening sold in better food stores by Spectrum Naturals that is great for the upcoming dessert season! Always smell your oils and if it doesnt smell right, toss it! Rancidity in oils and foods that have natural oil content such a nuts and seeds should also always be bought from the best & freshest sources. These foods can go bad too.

I prefer corn oil, because it's more versatile.  It is excellent for salad dressings and it can hold up in high temperature cooking, like deep frying, too.  It's usually cheaper than sunflower or safflower.

Good-Canola oil, Better-Olive oil, Best- Coconut oil. Enjoy and good luck.

I always used Crisco shortening before all the "healthy" info came out.  I switched to Crisco canola oil (1/g/fat/T) and have been very pleased with the results.  If I am making old country fry bread (langos)...I use sunflower oil, (1 g/fat/T) as that is what they use in Europe and I want the authentic taste.  (I'm married to a Hungarian).  I also use a light olive oil, (2 g/fat/T) occasionally.

Grapeseed oil is great for cooking foods at high temperatures. It has a very high smoke point and a mild flavor. If doing quick sautés at medium heats, olive oil blends are fine to use, but you usually want to avoid cooking with extra virgin olive oil as the flavor will be lost once the oil hits high temperatures and it will be a bit of a waste.