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Natalia
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I always use olive oil for dressings, marinades, sauteeing etc. But for baking and frying (which I rarely do) I have been using Canola oil. Yesterday a friend told me that to fry or do cooking that involves heat it's better to use Peanut Oil.
What do you use? Do you use olive oil for baking? it seems that has such a strong taste and it can be costly also.
Natalia
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JennGM
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I use canola oil for baking and olive oil for everything else. I don't use peanut oil because of the high risk of allergies in my family.
Canola oil handles high heat well and is one of the better non-hydrogenated oils to use for frying...but then I don't fry, so I can't give my personal input there!
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ALmom
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If you stir fry - water works well.
Janet
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Elizabeth
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I use olive oil unless taste is an issue. Then, I choose either butter or coconut oil, depending on what I'm cooking.
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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Genevieve
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Peanut oil is used because it has a high smoking point, I think... so it doesn't burn as easily. However, it isn't as healthy as other choices. Sometimes when I'm cooking something that needs to be crispy, I use a little oil (either canola or olive) combined with a tablespoon or two of butter.
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MacBeth
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Olive for Italian, Mexican, Spanish, or Morrocan.
Peanut or sesame for Chinese.
Butter for onions (just fried, not battered).
Ghee or mustard oil for Indian food.
Canola for desserts, pop-corn.
For me, it's a flavor issue.
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Mary Chris
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Tell me about coconut oil, I have some in my fridge. I have started using safflower oil. Somewhere, someone, told me that olive oil is not good for high temps.
I use canola for baking.
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Elizabeth
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I do love sesame oil and I use it with olive oil for asian dishes!
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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Natalia
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So what is healthy? I thought Canola oil was healthy but reading around the internet there seems to be conflictive information. I didn't know that canola is not a plant but a coined word from Canadian Oil I am sure you all knew that but it was new for me  Anyhow some websites said that it comes from rape seed that is a very poisionus plant from the mustard family. Others said that there is nothing to those allegations. But it does seem that is a highly processed oil. Do you know if there is anything to this?
I also read that coconut oil and other tropical oils are better for cooking when temperature is involved. I also came accross a website that said that olive oil that is imported from Italy is the only one that is good for you because there is some kind of law in Italy that doesn't allow to use heat in the process of obtaining oil but there is no such a law in the US. Of course I don't remember seeing olive oil that is made here in the either.
Why are the information so conflictive? 
Natalia
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Victoria in AZ
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Natalia wrote:
Why are the information so conflictive?
Natalia |
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I'm with you there, Natalia. The conflicting info drives me batty. I had a friend whose son had autism and she gave me reams of paper on how bad canola oil is to eat.
Dh is reading The Maker's Diet: The 40 Day Health Experience That Will Change Your Life Forever
by Jordan Rubin. The author gives the thumbs up to olive oil, coconut oil and butter.
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stefoodie
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Dr. Weil has more info here:
http://www.drweil.com/u/QA/QA3424/
http://www.drweil.com/u/QA/QA316479/
He's my favorite authority on these things because he's a medical professional, but he's also well versed in alternative/preventive medicine and holistic healing.
personally, i use
for Asian stir-fries and really any kind of frying -- organic expeller (cold) pressed canola oil - lots of Asian cooks recommend peanut but i think the peanut flavor tends to dominate everything, plus as jenn pointed out if anyone has peanut allergies....
for anything Italian or Mediterranean in flavor -- organic expeller (cold) pressed olive oil
butter i hardly ever use now except for a sauce enricher (1-2 tablespoons goes a long way!) -- a few dishes, like Indian ones, i use ghee (clarified butter).
then there's the very rare times when i use homemade lard and/or non-trans-fat vegetable shortening, like for making real southern fried chicken.
organic expeller-pressed oils ARE not cheap, but if you're limiting your fat intake anyway and the amount of fried dishes you make, then a bottle of each takes a while to use up.
i *have* used palm oil and coconut oil (in the Philippines growing up coconut oil was the only oil we used) but since it's still pretty controversial i prefer to stick with the safer choices for now.
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stef
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: What oil do you use in cooking?
