What kind of oil to use?

[WPOZZZ]

I like to use EVOO or Canola, sometimes coconut and sesame oils. My sister uses grapeseed oil, and the gf uses EVOO and avocado oil. What are the benefits of the different oils?

[cabmandone]

Originally Posted by WPOZZZ

I like to use EVOO or Canola, sometimes coconut and sesame oils. My sister uses grapeseed oil, and the gf uses EVOO and avocado oil. What are the benefits of the different oils?

As I understand it, it's mostly different flavors the oils add to the food.

[WPOZZZ]

the only oil I can taste is sesame. I use it for making fried rice or noodles. I also add it to my poke and sashimi Coconut has a faint taste, but is supposed to be good for the brain in holding off dementia.

[cabmandone]

Some are more subtle than others. Olive oil has a definite taste it adds as does Sesame. I haven't used coconut oil

[masraum]

Yes, taste and smoke point (if you're using to cook).

Most olive oil has a low smoke point, so it's not great to use to cook at high temps. You can get "light" olive oil which is more refined and has a higher smoke point than EVOO (and also less flavor due to the extra refining).

Coconut also comes in virgin and refined. I think the refined also has less flavor (due to the extra refining).

Oil like grapeseed has a high smoke point and is good for cooking (like in a skillet).

Sesame is often used in Asian cooking and has a fairly strong flavor.

[javadog]

Sesame oil is more often used for taste/flavoring in Asian cooking, than actually used as a cooking oil. It is often added last, off heat, like a good olive oil. Buy the toasted variety.

Avocado Oil is a good oil for high heat cooking. I often use it for cooking popcorn.

[masraum]

Originally Posted by javadog

Sesame oil is more often used for taste/flavoring in Asian cooking, than actually used as a cooking oil. It is often added last, off heat, like a good olive oil. Buy the toasted variety.

Avocado Oil is a good oil for high heat cooking. I often use it for cooking popcorn.

I haven't made it since we left the house (had gas stovetop) but I used walnut for making popcorn per the recommendation of Alton Brown.

[billybek]

Just seasoned my new to me stick burner. Canola.
Peanut oil is used in Asian cooking quite often.

[javadog]

Peanut oil has been the oil of choice in Chinese cuisine for just about forever, it’s just not as healthy as some of the other ones you can get now.

For some things though, chicken fat is the go to...

[Cajundaddy]

I use canola for Asian stir fry and olive oil for any Mediterranean fare or fish. No science behind it, I just like the flavor.

[vash]

you really cannot go wrong with the most boring option. plain old vegetable oil. its a good multitasker oil.

i use almost exclusively Avocado oil for cooking. i just buy it at costco and try not to overthink it. if i deep fry, (rarely) i will go out of my way to buy some peanut oil simply because it is cheaper. but i have deep fried in veggie oil with total success.

[RWebb]

that spendy EVOO is gonna lose it goodness when heated up a lot - not for fry cooking

somebody mentions chicken fat but not bacon fat?

then there's duck fat...

I got some coco-nut oil and some avocado oil but am going back to peanut oil - tastes better and the smoke point is close enough

3rd issue is the touted health benefits of certain oils - just go with a lot of unsaturated carbons in the chain, don't chain smoke, and see your MD for blood tests; there is not a lot of research to back up any of the other benefits claimed by New Agers

[javadog]

It was me, I mentioned the chicken fat, in connection with Chinese cooking. Chicken fried rice cooked in chicken fat is tastier than chicken fried rice not cooked in chicken fat.

As for bacon fat, I’ll probably be cooking some pasta carbonara this afternoon, so that’s a given.

And, there’s generally some duck fat in the freezer, just in case I need to make some french fries, or something.

[RWebb]

all good lipids

[sammyg2]

Just regular ole vegetable. None of that fancy canola stuff fer me.

I do sneak a little EVOO once in awhile when dealing with pasta or garlic bread, but it's the Stater bros generic stuff. Don't tell anyone.

[kach22i]

I steam a lot of food these days, however combinations of oils are used in lieu of salt or sugar in several dishes.

For example, oatmeal when being cooked has coconut oil added to it, and just before serving some butter is mixed in. This method heightens the flavor of the oils/fats and the oats.

Similar method with rice, I use coconut oil, sesame oil and butter in small amounts.

Fats/oils used in sparing amounts can liven up a steamed dish.

If I fry something it is in mostly coconut oil, and add a small amount of olive oil so it will brown.

I used the above mixture to make sweet potato fries on the BBQ gas burner so oil did not get in the house.