im just curious if anyone in here have in one point or another in your life heard about a brand of cooking oil called Mazola..... through some research i did, i found out that Mazola is one of the leading brand in Europe, America, middle east and north Africa..... but from the looks of it they aren't doing so hot here in Malaysia.... anyone knows why...? what comes to mind when you hear the name Mazola if there is anything that pops up... hahahaha.... and just curious again, how many of you out there knows that Mazola actually has other type of cooking oil other than corn oil.... for example they have canola, sunflower, soya bean and etc.........


please also share the cooking oil that you use and the reason for that....?
how and when do u decide on choosing the cooking oil that u are currently using...?

ur most honest feedback is most sincerely appreciated..... thanx..

fyi. Mazola can withstand high temperatures longer without burning.

I personally would care about the health values instead of the price.

Never try Mazola for baking though. Maybe will try one day. 

fyi. Mazola can withstand high temperatures longer without burning.

I personally would care about the health values instead of the price.

Never try Mazola for baking though. Maybe will try one day. 

Mazola widely used to mk 'biskut mazola' @ peanut cookies

Go consult a nutritionist or dietition if you want to know the answer

i am using sunflower oil. is it good? last time i use Mazola. But then, my dad says sunflower is better.. is it true?

Canola oil for normal cooking. olive oil for cooking my personal food

Good:
-for cooking: virgin olive oil (light, quick cooking), cold pressed organic red palm oil (Carotino brand is not that good: it contains canola oil), virgin coconut oil, butter (yes, butter). I mix the usual palm oil with organic red palm oil.
-to be eaten raw or as a dip: extra virgin olive oil (absolutely not suitable for cooking), flax seed oil, basically any cold pressed organic vegetable oil.

Bad:
canola oil, commercial soy oil, commercial corn oil, margarine, processed fats/oil, hydrogenated fats/oils.
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I'd rather just stick with the usual palm oil. It's not the best, but at least it's stable in heat, and not hydrogenated like crazy.

Learn to read the labels: look for 'cold pressed' and 'organic' (they cost more though).
Avoid 'hydrogenated', 'canola'.