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What cooking oil do you use?

patrickamory

By patrickamory
in Cooking

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Martin Fisher

Martin Fisher

Posted
Posted

Can't stand the fishy odor of hot canola. 

 

I hate that stuff!!!!

Ironically, my B-I-L works in the canola oil industry.

 

I love avacado oil but it's not available locally and rather expensive ordered in.

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

liuzhou

liuzhou

Posted
Posted

 

Wish I could find a neutral oil for some things.

 

I strongly recommend rice bran oil, as, I guess, a few others here do.

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Shel_B

Shel_B

Posted
Posted

I was at the Asian Market the other day and noticed they had Genco olive oil in gallon tins.  Isn't that the company that was owned by Don Corleone?

 

Genco Pura Olive Oil Company .... we were just talking about that in this afternoon's film class.

 ... Shel


 

Hassouni

Hassouni

Posted
Posted

Rice bran oil looks intriguing.

 

Indeed, time to see what it sells for at the local Asian megamart...

 

Otherwise, I use olive oil, grapeseed oil, and unsalted butter, in roughly that order. For a while I used virgin coconut oil, but it really does impart a coconut taste (great for Thai and S Indian, not so much for other stuff), and peanut oil, but it's not as neutral as I'd like either.

 

The drippings from a rasher of streaky bacon have been known to grease my pan, too...

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

my eG foodblog - Beirut and beyond

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Anna N

Anna N

Posted
Posted

For deep frying though… maybe most of you don't do any? Grapeseed would get pretty expensive.

Agreed (at least for myself) and even peanut oil can be a bit pricey. Reluctantly I will use canola oil for deep frying.

Anna Nielsen aka "Anna N"

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I no longer try to deep fry (or pretty much any kind of fry) at home.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

liuzhou

liuzhou

Posted
Posted (edited)

 

For deep frying though…

 

Rice bran oil. Or duck fat, if it's potatoes.

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

SobaAddict70

SobaAddict70

Posted
Posted

For deep frying though… maybe most of you don't do any? Grapeseed would get pretty expensive.

I usually use olive oil for deep-frying, on the rare occasions that occurs.

huiray

huiray

Posted
Posted

For deep-frying (i am, in fact, doing this as we speak/write) I tend to use vegetable  oil/corn oil/canola oil.  Using olive oil is SUCH A WASTE in my opinion, unless one were independently wealthy and/or of such substantial financial resources that such things did not matter.

andiesenji

andiesenji

Posted
Posted

For a "neutral" COOKING oil  I alternate between  rice bran oil, grapeseed oil, sunflower seed oil - all Non-GMO.

 

For high temp frying I use rice bran oil but recently I tried REFINED safflower oil (500° smoke point) It is excellent for high temp stir-frying. 

 

I stopped using canola oil because so much is GMO - same with corn oil. 

  • Like 1

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Smithy

Smithy

Posted
Posted

Canola also smells rancid the second the bottle is open, and is even worse when heated

 

I haven't noticed the 'rancid right off the bat' bit, but to me it develops a fishy flavor and odor as soon as it's heated.  If restaurants where I eat are using canola in their cooking, then they're using a better grade than I do, or doing something different.  I generally use safflower or sunflower oil when I need a neutral, high-smoke-point oil.  I occasionally splurge on a bottle of grapeseed oil, but it's expensive and I usually don't get through it before it's gone off.

  • Like 1

Nancy Smith, aka "Smithy"
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Martin Fisher

Martin Fisher

Posted
Posted

I've tried several of the recommended 'premium' Canola oils...tried keeping the quantity small so it gets used up promptly...tried keeping it very cool...it's all garbage.

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I dislike using canola oil for anything, with all due respect for Canadians.  But as far as I know it has a higher smoke point than grapeseed oil.  Avocado oil is $15 for a tiny can.  What oils have as high or higher smoke point than canola?

 

And, yes, I've read McGee.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Ashen

Ashen

Posted
Posted

I believe  refined soybean, safflower or sunflower oils have higher smoke points than canola.   Information varies depending on which lists you look at , but most list these  higher than canola. 

"Why is the rum always gone?"

Captain Jack Sparrow

Martin Fisher

Martin Fisher

Posted
Posted (edited)

Safflower (refined) smokes just shy of Avacado, allegedly.

 

I plan to give this Avacado oil a try (1500ml for ~$30 and 'free' shipping.)

Edited by DiggingDogFarm (log)

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

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