What kind of oil do you use for cooking?
I use olive oil and canola. I have grape seed oil but I am not really sure what to use it for.
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13 Comments:
Olive oil, mostly, for dressings, emulsions, etc. However, I just got a new deep fryer (HUGE!) and used a gallon of peanut oil to make some chicken wings that were, in a word: religious.
Chaoss at 10:07AM on 02/02/07
I agree with Chaoses. It really depends on what you are cooking. I keep large supplies of both canola and olive oil. I keep at least two types of olive oil on hand. And then a I have a few specialty oils for certain dishes.
I use canola oil when I'm doing any sort of high heat frying. So if I'm deep fat frying, sautéing, pan frying, then I use canola oil. The reason is because it has a relatively high smoke point. A smoke point is where the oil starts to break down. Once it starts to break down it causes your kitchen to stink and potentially color the flavor of the food. If you do a lot of deep frying then you should definitely go to peanut, soybean or one of the even higher smoke point oils so you can reuse the oil.
I use olive oil when I'm a needing fat for a slower cooking method. So if I’m roasting something or making a sauce. I typically use olive oil because of the flavor. I also have extra virgin olive oil when I’m making anything that I don’t cook. So if I’m making a vinaigrette, and want something flavorful that is when use that. Olive oil has a lower smoking point so it breaks down under higher heats, and extra virgin olive oil has an even lower one so I’m still trying to figure out why Rachel Ray throws it everything. I think its because she gets a nickel for every time she uses that acronym.
Finally, I keep a few unique ones like sesame oil in for when I do certain styles of cooking. Sesame oil is big in Asian cuisine, which we do a lot of in our house. Anyway, I’ve gone on too long, and clearly have demonstrated I’m way too geeky for my own good.
Husband at 11:16AM on 02/02/07
The French use grape seed oil for beef fondue. I just use peanut oil for that, as the grape seed oil is quite expensive here.
For most sautéing, we use olive oil.
Allan at 11:26AM on 02/02/07
Trevi-Umbria extra-virgin olive oil from Fairway
Livetotravel at 11:45AM on 02/02/07
Mostly canola oil and olive oil, sometimes clarified butter.
Mydree at 12:59PM on 02/02/07
I use canola/olive mix for salad dressings. Olive in 3 strengths EV, Virgin and el cheapo olive oil in the big tin. Sesame oil for marinades in the asian genres. Veggie oil for misc frying. Canola oil for some frying too.
I don't do peanut oil.
When I am cooking for company I will add butter to my olive oil to lower the smoke point and improve the flavor.
JerzeeTomato at 5:59PM on 02/02/07
grape seed, high burning point and very nutral
l'ecole at 12:29AM on 02/03/07
Olive Oil, Chile Oil, Sesame Oil or Vegetable Oil depending on what I am cooking.
Carmen at 7:46AM on 02/03/07
Depends on what you are cooking: vegetable/canola are good everyday oils (making eggs, browning meats). Olive oil is great for a richer flavor and tasty in salad dressings or when brushing on grilled vegetables. For Asian cooking, peanut oil is excellent and sesame oil is a great finisher (esp on vegetables and over noodles).
shaofan at 2:38PM on 02/03/07
olive and grape seed, generally, but it depends on what I'm making. On occasion I use butter, coconut oil, peanut and sesame.
caley at 4:04PM on 02/03/07
olive oil.
lamby at 5:39PM on 02/03/07
Walnut oil is phenomenal for shiitake mushrooms.
DaveRud at 11:00PM on 02/03/07
I usually use extra-virgin olive oil - though I read everywhere that you're not supposed to use extra-virgin for cooking, as it breaks down at a relatively low temperature. But I've never noticed a problem - I use canola oil for stir-fries, but when I'm sauteeing shallots or garlic for pasta sauce, sauteeing spinach, etc., I always use extra-virgin olive oil without a problem.Though I'll admit I use a less expensive, not overly "fruity" oil for my everyday cooking (Trader Joe's) - so perhaps that's why I don't notice the "off" flavors I've been led to expect when cooking with extra-virgin. I'm curious to know what those of you who cook with olive oil think.
producestories at 12:28AM on 02/04/07