I found some unreviewed oil! It's a Tree New Year miracle! :p
This is what I use for pasta. I used to not, because I had it ingrained in me that you can't cook with olive oil at high temps. But it turns out that's mostly EVOO and mostly at temps higher than what we're dealing with in the noodle realm. Anyway, it's certainly more appropriate for the noodle/veg/chicken life than canola oil is (which is more of a stir-fry oil imo). It lasts a long time and I usually ALMOST finish it when it expires, but not quite. Good ol' oil. I don't really like the taste or feel of it, but without it things are intolerably dry!
Overall
Cost: 5/10
Taste: 5/10
