Do you mean safflower oil?
If so, yes, it used to be pretty commonly used in baking and frying until Canola oil came along, which was perceived as healthier.
Safflower does not have a discernible flavor as olive oil does. It has a fairly high burn temperature, so is more suitable for frying or sauteing than olive oil. (Peanut oil is also good in this respect, if not allergic to peanuts.)
I'm unfamiliar with any particular health attributes of safflower oil.
I don't use much of either safflower or canola oil anymore - maybe a few times per year.
Edited by: JULIA1154 at: 12/27/2012 (17:20)