oils? speaking of cooking in pans.....

[Guest guest]

You hear a lot of good and bad about oils especially when cooking...just wanting

some opinions

 

Due to the high eat and oils going bad from that heat...what do you find is the

best to use?

 

I have used Olive Oil for years and now I hear a lot about Coconut oil, which I

have used with great results .

 

I have recently heard about Grapeseed Oil...that is the one I don't know a lot

about....

 

Kathleen

VA

 

 

[Guest guest]

I use a variety of oils for cooking – what I use depends on what I am

cooking.

 

For high heat, if you use olive oil, you shouldn’t use extra-virgin, as it’s

a waste of money (the high heat destroys any of the nice flavor apparently).

I don’t think any olive oil is great for super high heat… but for medium or

low, I often use regular olive oil or soybean oil. I hear horrible things

about Canola one minute, good things the next, and I don’t think it’s great

for super high heat, either. The woman who owns a very nice Italian foods

market near me swears by grapeseed for high heat, and I bought some from her

and do use it off and on – it has very little flavor, too, which is good,

whether for use in frying/sautéing, or for use in dressings.

 

Peanut oil is good for high heat, too, although I don't keep it in the house

since my Mom is highly allergic to peanuts, and one time she almost was

served something having been cooked in peanut oil by my husband... it was an

accident, of course, or so he says, LOL. But it is nice for high heat, and

has little flavor, or a very light pleasant flavor anyway.

 

For some of my Indian cooking (Bengali, really) I use mustard seed oil, but

only when heated first (I have read that raw can be potentially bad for you,

but I think that stemmed from one issue, but until I know the coast is

clear, I will continue to heat it). Sometimes this means that I heat it,

pop some seeds in for flavoring, and then let it come back down to room temp

to add to, for instance, a salad. I also use sesame oil for some Indian

recipes, and then the dark (toasted) sesame oil for some Chinese and Korean

dishes.

 

I have not used coconut oil. I guess I am afraid of the saturated fat,

which is why I don't use much ghee (clarified butter), either. Coconut oil

is worse - way worse - than palm, which is already high, and also higher

than butter and ghee. I have some recipes calling for it, and may try it

sometime if I can get some in a small amount...

 

Judy B

 

 

On Behalf Of RAWKAW

Sunday, February 24, 2008 12:01 PM

 

oils? speaking of cooking in pans.....

 

You hear a lot of good and bad about oils especially when cooking...just

wanting some opinions

 

Due to the high eat and oils going bad from that heat...what do you find is

the best to use?

 

I have used Olive Oil for years and now I hear a lot about Coconut oil,

which I have used with great results .

 

I have recently heard about Grapeseed Oil...that is the one I don't know a

lot about....

 

Kathleen

VA