I really must say that this is one of the better cooking videos I've seen. Your expertise and your personality are perfect for this sort of thing. Thanks for a great tutorial and I love my Instant Pot too.
Thank you, Rosemary!! My Instant Pot should arrive after a couple of days, and I can't wait to try your recipe. (I love chicken thighs, too.) I just read some of the comments, below, and I agree: it's a great tutorial, and you're great to watch! Brava!!!
Hi Theresa. I made this recipe today and it turned out great so thank you so much. I added mushrooms to the potato onion marinade and used red wine. I did use the sauté setting to reduce the juices and finished it off with a very small pat of butter. It was easy, yummy and the timing was correct. Perfect!
Hi Theresa! Thanks for sharing this recipe. I cannot believe that this post is over 1 year old! And thanks for giving people the opportunity to comment about it. Your recipe was great as is but can be kicked up a notch or two by adding fresh thyme and a dash of Tabasco to that marinade! Lately, I have been so bold as to add sweet Italian sausage to the saute, and I have discovered Poultry Seasoning too! And I owe it all to you, Theresa! Happy Hew Year!
Yes, this was the first video we made, more than two years ago! I can't believe it either. And I LOVE it when someone makes creative changes to improve on a recipe! Your suggestions sound awesome. Thanks for watching.
To make sure the color stayed, I added paprika and a little cornstarch to your seasoning, dusted the chicken and then browned it. I was making a chicken piccata, so I added lemon slices and capers underneath the rack. For the liquid, I used white wine, lemon juice and chicken broth added to make1 cup liquid. It wasn't perfect, but it was tasty. I need to work on the sauce more, but the saucy coating was colorful. Thanks for your starter formula!
thank-you for the information,,i just got my instant pot for Christmas,,and you showed me how to make tonights dinner thanks again,,i will keep tuning in
Finally, a video from someone who knows how to edit! Thank you! The recipe looks amazing. Can't wait to try it. The problems I'm running in to are: 1. I'm using my IP so much my family can't eat everything fast enough and 2. my grocery bill has doubled (because I'm getting new seasonings, oils, fruits & veggies I don't usually buy). I'm learning to pace myself by watching great videos for "what's next" until I can use the IP again.
I just got an electric pressure cooker for Christmas and although it is not an instant pot it is similar so I watch IP videos to learn about pressure cooker recipes. Of all the IP videos I have watched your video clearly shows the display panel much more clearly and close up than any others that I have seen. Nice job.
What a cool way to share this recipe with your sister! She can just watch you prepare it rather than try to figure out a written recipe! I'm going to try rosemary chicken in my IP too! Thanks for the video!
Thank you for the good instructions. I just received my Instant Pot yesterday so am learning about it and am eager to start using it. This recipe looks delicious and will be the first one I try.
I have watched both of your instant pot videos! What a great sister in law you are to help her use her pressure cooker! I have the book in your beans and rice video, but haven't tried the recipe yet. Now I will! I got it with my instant pot for Christmas last year. Thanks again! Make more videos for your sister in law and us!!!
I just bought an Instant Pot ,,, it's still in the box, I have to wait until I have the time to get going with it. Fascinating that a whole 3.1/2 - 4 lb. whole chicken only takes 35 minutes. I wonder about the flavour and texture of a whole chicken because to be realistic you are steaming the chicken but I'm sure it will taste fine.
love the recipe. maybe a suggestion for you when you put your potatoes to keep the marinade to strain the potatoes and let the marinade go into a bowl/measuring cup :)
Hi Theresa, great video! I'm in the process of trying this out. You mention in you written....to add vegetables. What vegetables should I use? You didn't use any in the video. Thank you
S D I meant the potatoes and onions that I marinated and used in the video. You could add any other veggies you like- green beans, diced bell pepper, asparagus, anything.
@@Tessknadler Thanks for the quick response. I'm actually browning my chicken right now. I've sliced some carrots very thin and also gonna add some frozen green beans that have been sitting out at room temp for a couple of hours....and I'm gonna try wine but no broth. Fingers crossed, lol. thanks again!
I thought of that, too. I make a lemon/pepper/thyme chicken recipe where I thicken my sauce. The texture is nice but you have to serve the chicken immediately or else the sauce gets too thick. A thinner sauce (hers would be a kind of "au jus" ) does allow for some standing time. It's personal preference, I guess.
You could have turned the potato marinade over in a bowl to drip out the marinade first then put the rest of the contents into the instant pot others great video!
Yes. Right under my name, under the video, you see where it says "Instructions: ..." Hit "Show More" and you will get the whole recipe. Let me know if you have trouble.
Dcosta F It’s one of those little magazines I picked up at the checkout counter at the grocery store. I don’t see them available often. My favorite cookbook is by Lauren Randolph: www.amazon.com/Instant-Electric-Pressure-Cooker-Cookbook/dp/1623156122/ref=nodl_
Here is a book that has the same cover, though it includes many more recipes. I’d be surprised if this book didn’t include all the recipes in the little magazine I bought: Instant Pot Recipes www.amazon.com/dp/1640304843/ref=cm_sw_r_cp_tai_00DgEbF3WFZWN
Probably a stupid question, but do we need to know what state this was made in (for altitude cooking reasons) or do we not need to worry about adding time if we're at a different (higher) altitude? I just got my IP today and I want this to be my first dinner.
Lori Jones i don’t know if altitude makes a big difference, but what chicken pieces you choose do. (I’m at sea level, in Florida.) If you are cooking boneless chicken breasts, in general those take 5 to 8 minutes. Bone-in chicken thighs might take a little longer. You can always check for doneness by cutting into a piece, and if you see pink, hit sauté for a few minutes until chicken is cooked. Enjoy!!
Jean Vignes The way to avoid that is to scrape all the chicken bits from the bottom of the pan with a big spoon after you brown the meat. This is easy to do when you add the broth. I have never gotten a burn notice with this recipe.
It's in the instructions under the video. Here's a cut-and-paste for you. Instructions: Place 4-6 pieces of chicken in a sealable plastic bag. Cut up 4-6 red potatoes into 1-1/2 inch pieces and cut one large onion into 2-inch pieces, and combine those in another sealable plastic bag. For your marinade, combine ½ cup lemon juice, 2 teaspoons grated lemon peel, 6 tablespoons olive oil, 6 cloves garlic and 1-1/2 to two tablespoons fresh chopped rosemary (or 2-1/4 teaspoon dried rosemary) and some salt and pepper in a small bowl. Stir that up well. Pour about 6 tablespoons of marinade into the bag with the chicken. Pour the rest into the bag with the potatoes and onions. Refrigerate two hours or overnight. Remove the chicken from the marinade and discard the liquid. Press “Sauté” and heat 1 tablespoon vegetable oil in your Instant Pot. Add chicken in batches, cook about 8 minutes until browned on all sides. Remove to a plate. Remove potatoes and onion from marinade; reserve that marinade. Add vegetables to the pot and cook for three minutes, scraping bottom of pan often. Arrange cooked chicken on top of vegetables. Pour reserved marinade and ½ cup chicken broth (and some white wine if you like) over the chicken. Secure the lid, move pressure release value to “Sealing” position. Select “Manual” (or "Pressure Cook, High") and cook at high pressure for 9 minutes. When cooking is complete, hit “Cancel” and use a quick release. Remove chicken and vegetables to a platter, testing to make sure chicken is thoroughly cooked (not pink at the bone). (If the chicken needs more cooking, return pieces to the pot to saute with the sauce for about five more minutes.) Continue sautéing the sauce to thicken it up a bit, and pour the sauce over chicken and vegetables. Top with a couple sprigs of fresh rosemary.
Just wondering- when you browned the chicken, did it remain browned after it was pressure cooked? I couldn't see it clearly on your video. I have watched a few of the chicken recipes and the chicken looks so anemic. Also have you tried dusting the chicken with flour or cornstarch before you browned the chicken? I know it won't be crisp, but hope it will hold the brown color.
This was a good video..but I’m not sure I understood the purpose of the step to sauté ....?? Before you pressure cooked everything. In conventional cooking the chicken and potatoes would have gone in the oven to roast after a quick sauté for browning and a bit of crunch.
Marsha Boone I had to watch the video again to refresh my memory. Yes, I made a little salad with just tomatoes and fresh basil to go with this, probably topped with a few drops of balsamic vinegar.
I've watched 5 instant pot videos and everyone uses saute and manual. I don't see anyone using the other dozen buttons. Maybe there's overkill with all these so-called options. I have a stove-top pressure cooker and I can do all this without having to press "saute" "manual" or listening to all the ridiculous beeps this thing has. I was thinking about getting one of these until I watched videos of people using it.
That's a good point! I have hit the rice button a few times (white rice turns out perfectly) and the meat button once, but for the most part yeah, I just use SAUTE and MANUAL. Having never used a pressure cooker before, I like the beeps and the digital timekeeping. I should experiment more with the other buttons. :-)
When you brown chicken looks like the pieces tend to stick to the pan, they ( Instant Pot ) perhaps should have made the insert non stick instead of stainless'
I'm not crazy about non-stick cookware. I like the stainless steel. I may have been a little stingy with the oil when cooking this chicken, but I find the Instant Pot liner easy to clean up.
I just saw this on Amazon on this Cyber Monday: smile.amazon.com/Genuine-Instant-Pot-Non-Stick-Interior/dp/B00ICL8M1I/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1511786778&sr=1-10&keywords=instant+pot
Other brands of pressure cookers use non-stick coated pots, and I will not buy for that very purpose. I chose Instant Pot because it is stainless steel. It is a very easy clean up. Love it!!
Many people, myself included, are moving away from non stick. I applaud IP for making stainless steel the standard and offering a non stick option for those who want it.
I chose the Instant Pot because it had the stainless steel insert. I follow several you-tubers who have other brands of pots with the non stick liner...................every single one of them are now having issues with the coating coming off in their food. Not something I want to happen!
![Diggy Graves - Red Vineyard [Official Lyric Video]](http://i.ytimg.com/vi/8Ro085T0mnQ/mqdefault.jpg)
I really must say that this is one of the better cooking videos I've seen. Your expertise and your personality are perfect for this sort of thing. Thanks for a great tutorial and I love my Instant Pot too.
Ron Richo you are so nice! Thanks!!
Thank you, Rosemary!! My Instant Pot should arrive after a couple of days, and I can't wait to try your recipe. (I love chicken thighs, too.) I just read some of the comments, below, and I agree: it's a great tutorial, and you're great to watch! Brava!!!
Thanks for that positive feedback! Happy New Year!
Threads I love your roasted chicken and potatoes video it was great please do some more videos in the future thanx Dominique.
My 5-year-old and I are making this recipie tonight. It does make the house smell so good. Thank you!
I love this ! You’re great to watch and your kitchen looks so welcoming
Hi Theresa. I made this recipe today and it turned out great so thank you so much. I added mushrooms to the potato onion marinade and used red wine. I did use the sauté setting to reduce the juices and finished it off with a very small pat of butter. It was easy, yummy and the timing was correct. Perfect!
Sounds delicious. Thanks for watching!
hi Theresa we recently got a instant pot as a gift from work and let me say your videos are such a help we love them your a saving grace !
Hi Theresa! Thanks for sharing this recipe. I cannot believe that this post is over 1 year old! And thanks for giving people the opportunity to comment about it. Your recipe was great as is but can be kicked up a notch or two by adding fresh thyme and a dash of Tabasco to that marinade! Lately, I have been so bold as to add sweet Italian sausage to the saute, and I have discovered Poultry Seasoning too! And I owe it all to you, Theresa! Happy Hew Year!
Yes, this was the first video we made, more than two years ago! I can't believe it either. And I LOVE it when someone makes creative changes to improve on a recipe! Your suggestions sound awesome. Thanks for watching.
Thank you so much for these tips girl! So handy for new users like myself! Many blessings!
Thanks for such nice affirmation. You will LOVE your Instant Pot. Shoot me any questions you might have. Cheers!
To make sure the color stayed, I added paprika and a little cornstarch to your seasoning, dusted the chicken and then browned it. I was making a chicken piccata, so I added lemon slices and capers underneath the rack. For the liquid, I used white wine, lemon juice and chicken broth added to make1 cup liquid. It wasn't perfect, but it was tasty. I need to work on the sauce more, but the saucy coating was colorful. Thanks for your starter formula!
Lori Miller yummy!!
thank-you for the information,,i just got my instant pot for Christmas,,and you showed me how to make tonights dinner thanks again,,i will keep tuning in
Happy New Year and thanks for the positive feedback!
This came out so good! I didn't have lemons just lemon juice in a bottle and didnt even have time to marinate and it was still very tasty!
Finally, a video from someone who knows how to edit! Thank you! The recipe looks amazing. Can't wait to try it. The problems I'm running in to are: 1. I'm using my IP so much my family can't eat everything fast enough and 2. my grocery bill has doubled (because I'm getting new seasonings, oils, fruits & veggies I don't usually buy). I'm learning to pace myself by watching great videos for "what's next" until I can use the IP again.
Robin Cook It is a fun toy, isn’t it??
This recipe is absolutely delicious. And so easy. Thank you.
You are just so adorable! Thank you for the great video.
Judith Oliver aren’t you nice? Glad you tuned in!
Judith I agree 100% with you!
I just got an electric pressure cooker for Christmas and although it is not an instant pot it is similar so I watch IP videos to learn about pressure cooker recipes. Of all the IP videos I have watched your video clearly shows the display panel much more clearly and close up than any others that I have seen. Nice job.
Thanks for that affirmation! Enjoy your pressure cooker!!
New fan! Thanks for the great recipes with easy to understand directions
That meal is so pretty, and must be so tasty too. I have to try that out myself.
Great video you should have your own tv show!!
Did this and it was wonderful...Thanks for sharing Jeff
What a cool way to share this recipe with your sister! She can just watch you prepare it rather than try to figure out a written recipe! I'm going to try rosemary chicken in my IP too! Thanks for the video!
Thanks for watching!
You are lovely and your chicken recipe looks wonderful. Can't wait to try it!
I tried this recipe for dinner tonight and it was very good!!
I'm glad it was good!
Your kitchen is gorgeous! Love this recipe and I can’t wait to try it. I love my instant pot too☺️
Thank you for your video, That serving plate look’s delicious 😋 🍽
Looks delicious!
Thank you for the good instructions. I just received my Instant Pot yesterday so am learning about it and am eager to start using it. This recipe looks delicious and will be the first one I try.
Thanks for the video. Cooking with a glass of wine 🍷 is the best way to cook!
Thankyou it looks so good.
Thank for sharing your recipe making my mouth water lols so, delicious & yummy
Why did this come up in my feed 😆 now I'm starving
Great video thanks for sharing
Thank you for video ! Just made my first easy meal !
Love you recipes! Thank you for sharing!😊
I hope you do more videos I learn so much. Thanks for great recipes.
Looks wonderful
Excellent. Thanks for the video! Looks so good.
I have watched both of your instant pot videos! What a great sister in law you are to help her use her pressure cooker! I have the book in your beans and rice video, but haven't tried the recipe yet. Now I will! I got it with my instant pot for Christmas last year. Thanks again! Make more videos for your sister in law and us!!!
Thanks for your encouragement! Have fun with your Instant Pot and have a GREAT day!
Smiley Tow
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I just bought an Instant Pot ,,, it's still in the box, I have to wait until I have the time to get going with it. Fascinating that a whole 3.1/2 - 4 lb. whole chicken only takes 35 minutes. I wonder about the flavour and texture of a whole chicken because to be realistic you are steaming the chicken but I'm sure it will taste fine.
I will get this today! On sale I hope! Thank’s for sharing
Just made this it was great thanks for the video.
love the recipe. maybe a suggestion for you when you put your potatoes to keep the marinade to strain the potatoes and let the marinade go into a bowl/measuring cup :)
Teijah what a great suggestion! Thanks!
very good video, and looks great, gonna have to try.. I LOVE MY INSTANT POT ALSO,, keep video's coming :)
Just came across your channel and really liked what I saw!! so I subscribed! But it looks like your not making many video's anymore.
One of my resolutions is to make more videos in 2019!
More vids!!! Can't wait!😁
Thanks for that affirmation! Cheers, Theresa
Teresa, This is a great instructional video and thank you! What size and model Instant Pot is this?
I have an IP-LUX 6 quart. Pretty much everything I need.
Very good and educational video, although it sounds like the wind is blowing through the mic, very annoying.
Sorry about that!
Hi Theresa, great video! I'm in the process of trying this out. You mention in you written....to add vegetables. What vegetables should I use? You didn't use any in the video. Thank you
S D I meant the potatoes and onions that I marinated and used in the video. You could add any other veggies you like- green beans, diced bell pepper, asparagus, anything.
@@Tessknadler Thanks for the quick response. I'm actually browning my chicken right now. I've sliced some carrots very thin and also gonna add some frozen green beans that have been sitting out at room temp for a couple of hours....and I'm gonna try wine but no broth. Fingers crossed, lol. thanks again!
Do you have any more IP recipes to share?
Why not thicken the sauce right in the pot into a bit thicker gravy than a watery sauce?
I thought of that, too. I make a lemon/pepper/thyme chicken recipe where I thicken my sauce. The texture is nice but you have to serve the chicken immediately or else the sauce gets too thick. A thinner sauce (hers would be a kind of "au jus" ) does allow for some standing time. It's personal preference, I guess.
You could have turned the potato marinade over in a bowl to drip out the marinade first then put the rest of the contents into the instant pot others great video!
What can I use instead of the white wine?
Suad Abdi Broth or water, with extra lemon
Love your video. I hope you will do more. What type of white wine did you use?
Donna Lewis- Probably Sauvignon Blanc or Pinot Grigio. I can’t remember, but that’s what I usually have on hand.
Chablis wine is great for cooking. I buy a jug of inexpensive Carlo Rossi wine, nothing fancy.
Did you post the recipe? I looked thru all the comments but don’t see it. 😞
Yes. Right under my name, under the video, you see where it says "Instructions: ..." Hit "Show More" and you will get the whole recipe. Let me know if you have trouble.
Theresa Johnson got it, thanks 😊
Where did she buy the Instant Pot Recipe book ? if someone got that please let me know.
Dcosta F It’s one of those little magazines I picked up at the checkout counter at the grocery store. I don’t see them available often. My favorite cookbook is by Lauren Randolph: www.amazon.com/Instant-Electric-Pressure-Cooker-Cookbook/dp/1623156122/ref=nodl_
Here is a book that has the same cover, though it includes many more recipes. I’d be surprised if this book didn’t include all the recipes in the little magazine I bought: Instant Pot Recipes www.amazon.com/dp/1640304843/ref=cm_sw_r_cp_tai_00DgEbF3WFZWN
Did you cook that on high pressure or medium?
Linda Husson High pressure. Thanks! I’ll edit the instructions.
Theresa Johnson thank you! Great video, I love how you got right to the point and do not talk for a half an hour!❤️
What is the skin like cooking like this?
It's as if you braised the chicken. Not crispy but nicely browned.
Probably a stupid question, but do we need to know what state this was made in (for altitude cooking reasons) or do we not need to worry about adding time if we're at a different (higher) altitude? I just got my IP today and I want this to be my first dinner.
Lori Jones i don’t know if altitude makes a big difference, but what chicken pieces you choose do. (I’m at sea level, in Florida.) If you are cooking boneless chicken breasts, in general those take 5 to 8 minutes. Bone-in chicken thighs might take a little longer. You can always check for doneness by cutting into a piece, and if you see pink, hit sauté for a few minutes until chicken is cooked. Enjoy!!
How could the chicken be done in only 9 minutes???
Is it better. to use vegetable oil than good olive oil
When I brown meat, I usually use canola oil because it is less likely to burn when it's very hot. When I saute veggies I use olive oil.
i hope you warmed the serving dish
I did not, but that would have been a nice touch. :-)
If I did this I would get a BURN notice from the bits on the bottom of the pan.
Jean Vignes The way to avoid that is to scrape all the chicken bits from the bottom of the pan with a big spoon after you brown the meat. This is easy to do when you add the broth. I have never gotten a burn notice with this recipe.
It would be easier to do the saute in a skillet
I’m too lazy to want to clean an extra pan. 😁
@@Tessknadler lol true. you did great
hmm. i wonder how this would taste if i used a nice IPA instead of white wine. only one way to find out i guess :)
No harm in trying. I bet it would be great.
i'll let you know :) thanks for the video!
I don’t see the actual written recipe?
It's in the instructions under the video. Here's a cut-and-paste for you.
Instructions: Place 4-6 pieces of chicken in a sealable plastic bag. Cut up 4-6 red potatoes into 1-1/2 inch pieces and cut one large onion into 2-inch pieces, and combine those in another sealable plastic bag.
For your marinade, combine ½ cup lemon juice, 2 teaspoons grated lemon peel, 6 tablespoons olive oil, 6 cloves garlic and 1-1/2 to two tablespoons fresh chopped rosemary (or 2-1/4 teaspoon dried rosemary) and some salt and pepper in a small bowl. Stir that up well. Pour about 6 tablespoons of marinade into the bag with the chicken. Pour the rest into the bag with the potatoes and onions. Refrigerate two hours or overnight.
Remove the chicken from the marinade and discard the liquid. Press “Sauté” and heat 1 tablespoon vegetable oil in your Instant Pot. Add chicken in batches, cook about 8 minutes until browned on all sides. Remove to a plate.
Remove potatoes and onion from marinade; reserve that marinade. Add vegetables to the pot and cook for three minutes, scraping bottom of pan often. Arrange cooked chicken on top of vegetables. Pour reserved marinade and ½ cup chicken broth (and some white wine if you like) over the chicken.
Secure the lid, move pressure release value to “Sealing” position. Select “Manual” (or "Pressure Cook, High") and cook at high pressure for 9 minutes. When cooking is complete, hit “Cancel” and use a quick release. Remove chicken and vegetables to a platter, testing to make sure chicken is thoroughly cooked (not pink at the bone). (If the chicken needs more cooking, return pieces to the pot to saute with the sauce for about five more minutes.) Continue sautéing the sauce to thicken it up a bit, and pour the sauce over chicken and vegetables. Top with a couple sprigs of fresh rosemary.
Theresa Johnson thank you 😊
Kim Wescott I
Just wondering- when you browned the chicken, did it remain browned after it was pressure cooked? I couldn't see it clearly on your video. I have watched a few of the chicken recipes and the chicken looks so anemic. Also have you tried dusting the chicken with flour or cornstarch before you browned the chicken? I know it won't be crisp, but hope it will hold the brown color.
Hmm... the chicken does get brown but once it's pressure cooked it for sure is not "crispy." Haven't tried dusting with flour or cornstarch.
Lori Miller Last night i broiled mine for 6 or seven minutes to get that crispy effect. It was delicious!
Great idea! I bet it was beautiful.
hummmm theresa
This was a good video..but I’m not sure I understood the purpose of the step to sauté ....?? Before you pressure cooked everything. In conventional cooking the chicken and potatoes would have gone in the oven to roast after a quick sauté for browning and a bit of crunch.
Good points! The saute in this case just browns the chicken pieces nicely before they're pressure cooked with the veggies.
Is that tomatoes and basil?
Marsha Boone I had to watch the video again to refresh my memory. Yes, I made a little salad with just tomatoes and fresh basil to go with this, probably topped with a few drops of balsamic vinegar.
I've watched 5 instant pot videos and everyone uses saute and manual. I don't see anyone using the other dozen buttons. Maybe there's overkill with all these so-called options. I have a stove-top pressure cooker and I can do all this without having to press "saute" "manual" or listening to all the ridiculous beeps this thing has. I was thinking about getting one of these until I watched videos of people using it.
That's a good point! I have hit the rice button a few times (white rice turns out perfectly) and the meat button once, but for the most part yeah, I just use SAUTE and MANUAL. Having never used a pressure cooker before, I like the beeps and the digital timekeeping. I should experiment more with the other buttons. :-)
When you brown chicken looks like the pieces tend to stick to the pan, they ( Instant Pot ) perhaps should have made the insert non stick instead of stainless'
I'm not crazy about non-stick cookware. I like the stainless steel. I may have been a little stingy with the oil when cooking this chicken, but I find the Instant Pot liner easy to clean up.
I just saw this on Amazon on this Cyber Monday: smile.amazon.com/Genuine-Instant-Pot-Non-Stick-Interior/dp/B00ICL8M1I/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1511786778&sr=1-10&keywords=instant+pot
Other brands of pressure cookers use non-stick coated pots, and I will not buy for that very purpose. I chose Instant Pot because it is stainless steel. It is a very easy clean up. Love it!!
Many people, myself included, are moving away from non stick. I applaud IP for making stainless steel the standard and offering a non stick option for those who want it.
I chose the Instant Pot because it had the stainless steel insert. I follow several you-tubers who have other brands of pots with the non stick liner...................every single one of them are now having issues with the coating coming off in their food. Not something I want to happen!
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Canola Oil?! Yuk! Those using canola oil need to do some research on how bad it is for you.
Agnes S I use it sparingly but do so for certain recipes because it adds no flavor and tolerates high heat. All things in moderation, that’s my motto.