What oil should I use?
 

Can't choose the oil to use when making stir fry. I like sesame oil or chili oil, but wha about olive, grapeseed, avocado or coconut oils?

Which one works best for scraping stir fried kale out of the pan and into the trash can?

Don't know about stir fry...but I use coconut oil every morning for hash browns.
The taste is better than any other oil..imo

Here...it comes solid in a plastic container.

20W-50

Sorry, wrong thread.

I use rice bran oil for anything that gets very hot like a stir fry. It doesn't burn.

I know for certain that olive oil is not good for stir frying as the high heat damages most of its' healthy bits.

In general the oil with the higher smoke point is better for stir frying.

https://www.optimizenutrition.ca/blog/healthiest-cooking-oil-comparison-chart-with-smoke-points-and-omega-3-fatty-acid-ratios/#:~:text=Healthiest%20Cooking%20Oil%20Comparison%2 0Chart%20with%20Smoke%20Points,%20%2083%3A1%20%202 8%20more%20rows%20

well it won't be good fried rice or stir fry without at least SOME sesame oil. I would normally start with canola oil and add sesame in part way for flavor.

I learnt a new trick on Christmas day. A friend was cooking abalone fritters and put rice bran oil in the pan. Got it pretty hot then added butter. He said the rice bran stops the butter from burning.

Abalone fritters were good!

LOL! I've seen that meme, hilarious.
Coconut oil is good, but does impart a flavor, and I'm not sure that flavor is good for everything.
Yes, and no. I agree that most (99%) of olive oil (mostly EVOO) is bad for high heat applications, because the heat adversely affects something in the oil and actually makes it bad for you. I have read that you can get "light" meaning light colored which is heavily filtered and refined olive oil that is fine for high heat applications. But the missus and I have looked for it in the past, and it's not easy to find.
Exactly, sesame is, IMO, more about adding flavor than using in bulk, but a little (not sure if added at the beginning or end) would be good in a stir fry.

I think for stir fry, I'd stick with something high heat, and if possible, something that is commonly used in Asia for stir fry. I think that's often peanut oil, soybean oil, and vegetable oil. I think that grape seed which has a high smoke point would also be good. Personally I'd probably go with peanut or grape seed.

Where do you get rice bran oil?
Never seen it here.

Oh, I just get it at the supermarket. Alfa One brand.

Here it is https://www.amazon.com/Alfa-One-Rice-Bran-Oil/dp/B00BHFE8KK

Peanut oil, add a little sesame oil for flavor.

Man you must need to squeeze A LOT of rice bran to get oil out of it.

There is a low acid version that's ok for high heat cooking. I rarely use high heat for cooking so EVO usually suffices for me.

Both grapeseed and peanut oils have very smoke points. Grapeseed is the most neutral of all oils.

I also use tallow, pure beef fat. I got some lard once and it was bad and haven't been able to go back.

Just made some chili oil tonight, for drizzling and dipping.

http://forums.pelicanparts.com/uploa...1672883058.jpg

YES this. Peanut oil hot as hell, sesame is only for taste at the end.

Avocado oil I think has the highest smoke point? I use it to season my cast iron.

No flavor at all that I can tell.

Yep. Must be a lot of people in China squeezing rice all day.

I was thinking that was the case for Avo oil, and I've seen it in a store, but I haven't ever used it.

That does seem to be the case.

https://en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils

i look to oils that don't burn the pee slit.

Lol You are so wrong dude.

A quick note on smoke point, I think time must be a factor in burning oil. I had my wok up to 650F the other day, spooned in a little semi-sold tallow which melted instantly, let it get up to shimmering temp, a little smoke and then some beaten eggs, quick stir and out of the wok. Repeat for tofu and veggies. Definitely not burned in any way. So oils may be elastic in terms of time vs. temp.

Canola oil, peanut oil or grapeseed oil. Basically, vegetable oil.

I have to assume that adding the item to be cooked and stirring probably cools it off enough to keep it from burning so that makes sense. If it was something like a cast iron skillet with a large heat soak it probably would have heated up and burned anyway, but since it was a wok that can cool off quickly by comparison, no issues.

I do all of my stove top cooking in cast iron so heat is something I watch carefully. It can go from a simmer to flambeau very quickly.

Indeed the whole point to a relatively light carbon steel wok is fast response to temp adjustments. if you watch videos of street food with woks you'll see constant temp tweaking.

I totally get what you are saying Steve but it's a tiny amount of oil and very large wok, and better, the new stove burners put out some serious BTUs. Boils 2 gallons of water pretty fast, much faster than last cooktop.

The best thing to do is hit it with the Fluke temp gun during the whole process to see what's going on.

All that said I want to get a 100K BTU wok burner as I'm just starting to produce some really authentic stuff.