‘The perfect blend of convenience and safety’: ExxonMobil CEO admits he used the wrong oil

By Laura J. Walker, BloombergNews.com,Bloomberg News columnistThe oil industry is trying to make it seem like it’s all right to use refined cooking oil in oil-fired cooking equipment.

It was a common practice among oil companies before the crisis, and has been widely used since the 1970s, but that has not stopped regulators from saying it’s a safety hazard.

But a new report suggests some of the industry’s top executives have been guilty of it, with some companies even using it for cooking oil.

The report, published by the Environmental Working Group (EWG), found that in 2012, when the oil industry was still trying to figure out what to do with the extra-low-sodium, ultra-pure oil from the refining process known as “excel,” ExxonMobil used the refined cooking and cooking oil for cooking and baking, and even for food-prep tasks such as frying.

It did so without proper labeling, the report said.

The report also found that ExxonMobil and others made some errors, including not giving enough time for the product to fully absorb the cooking oil before cooking.

“ExxonMobil’s practices may be a source of the problem, but it’s the company itself that should be held responsible,” EWW’s president and CEO, Tom Steyer, said in a statement.

“The oil companies have been selling their products in a way that does not comply with the law.

Now is the time to make sure that this doesn’t happen again.”

A spokeswoman for ExxonMobil said in an email that it is a leader in providing products with refined cooking products, and that it works with industry partners to ensure products are in compliance.

“Exxon has always been committed to serving the oil and gas industry and to working with our customers to help make it easier to serve them,” the spokeswoman said.

She did not respond to a request for comment on the EWW report.

The EWW found that, from 2000 to 2012, about 20% of the U.S. oil and natural gas industry’s products were refined cooking oils, which are the products of refining the oil with a process called high temperature, low temperature, or “exhaust heat.”

That includes cooking and food-processing products such as canning and baking.

It also includes cooking oils used in heating and refrigeration, as well as in other industrial processes.

The EWW also found some of those refined cooking or cooking oil products were used in cooking oil-making and cooking equipment, and some were used as cooking fats.

The U.N. Food and Agriculture Organization (FAO) has been monitoring refined cooking for more than a decade.

But its latest report on food safety said that refined cooking in food has become a more common practice.

The agency said in 2012 that about 5.6 million food and agricultural products, including cooking oil and food processing oils, had been adulterated with refined ingredients.

The Food and Agricultural Organization ( FAO ) says that in 2013, about 6.2 billion meals were contaminated with adulterants.

It has been using the Food and Environmental Safety Bureau (FESB) to audit the production and processing of refined oil products for years, but this is the first time it has reported that the use of refined cooking has been widespread.

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