What oil do you cook with?

[Anonymous]

Told not to cook with olive. Use canola but told recently it is a synthetic oil. What is the preferred cooking oil?

[Anonymous]

I use avocado a lot.

[Anonymous]

I use both canola and olive. What's wrong with these?

[Anonymous]

Canola for heat - olive for finishing

[Anonymous]

coconut and olive and "pasture" ghee

[Anonymous]

I use Olive and Canola.

BTW Canola is not a synthetic oil. It comes from the rapeseed plant.

[Anonymous]

Who told you not to use Olive oil? Its good stuff.

We primarily use Peanut oil for stir-frying. Good tasting, high smoke point.

[Anonymous]

The thinking on fats is constantly changing and it is hard to keep up / know what to believe.

Depends on what I'm cooking. Olive oil, coconut oil, butter. Coconut oil is fairly new to our kitchen, so I'm still getting used to the different flavor. If we happen to have bacon fat leftover, I'll use that, too.

We have canola oil in the pantry, but don't use it much for sauteing. It occasionally goes in a marinade. Use it for seasoning the skillet.

We also don't pan fry much other than eggs and the occasional onion. Veggies are roasted. Meats are grilled, roasted or braised.

[Anonymous]

Anonymous wrote:Who told you not to use Olive oil? Its good stuff.

We primarily use Peanut oil for stir-frying. Good tasting, high smoke point.

Olive oil, the biggest lie. It's only good, if it's freshly squeezed (in Italy). Other wise, it is processed with lots of chemicals. This is the type that's imported to the U.S. They use poor quality olives, even the ones swept off the sidewalks and streets and "clean" them and bottle for export. This is not what Italians eat. I don't think the Mediterranean Diet had this in mind, when they touted its benefits.

http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry

[Anonymous]

Mostly olive and coconut. We have almond around for desserts. I would use canola more but DH doesn't like it.

[Anonymous]

Peanut for cooking, canola for baking, olive for salads and other foods where oil is meant to be tasted.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Who told you not to use Olive oil? Its good stuff.

We primarily use Peanut oil for stir-frying. Good tasting, high smoke point.

Olive oil, the biggest lie. It's only good, if it's freshly squeezed (in Italy). Other wise, it is processed with lots of chemicals. This is the type that's imported to the U.S. They use poor quality olives, even the ones swept off the sidewalks and streets and "clean" them and bottle for export. This is not what Italians eat. I don't think the Mediterranean Diet had this in mind, when they touted its benefits.

http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry

So where do you get the good olive oil?

[Anonymous]

The person who told you not to cook with olive oil meant that you shouldn't cook with extra virgin olive oil over high heat. Extra virgin olive oil has a low smoke point, which means that it is not a good choice if you want to sear meat or if you are brushing a BBQ before putting your food on the grill.

But olive oil is perfectly fine for sauteeing vegetables over medium heat, for example.

If you're grilling a steak over high heat, canola oil is the best readily available option. Grapeseed oil is an even better option, but its a bit harder to find and costs more.

[Anonymous]

Coconut oil, butter, and ghee

[Anonymous]

Olive oil, coconut oil, grapeseed & butter. I don't really worry about fats.