healthiest oil to use for high heat cooking?
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Anonymous
| I know not olive, but Canola? |
Anonymous
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Not sure what you mean by "healthiest," but generally with high heat cooking the problem is that some oils, like olive, start to smoke before the cooking is done.
I use grapeseed oil (which I find wonderfully light), but many vegetable oils including canola and peanut oils, will not smoke at high heat. If you peruse the labels of various oils at Whole Foods, you will find some that are recommended specifically for high heat. |
Anonymous
| Lard. Coconut oil. |
ThatSmileyFaceGuy
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| For High heat (400 degrees + ) use peanut oil |
Anonymous
I agree! |
Anonymous
I thought canola was better than peanut for some reason... But not sure what. 
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Anonymous
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Canola is filled with GMOs.
And there is new research that olive oil isn't nearly so bad at high heat as originally believed. |
Anonymous
| Oh no, so now canola is out? |
Anonymous
Totally!! |
Anonymous
|
grapeseed
|
ThatSmileyFaceGuy
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Found this on Wikipedia so take it with a grain of salt
Type of oil or fat Saturated Monounsaturated Polyunsaturated Smoke point Uses Almond 8% 66% 26% 221 °C (430 °F) Baking, sauces, flavoring Avocado 12% 74% 14% 271 °C (520 °F) Frying, sautéing, dipping oil, salad oil Butter 66% 30% 4% 150 °C (302 °F) Cooking, baking, condiment, sauces, flavoring Ghee, clarified butter 65% 32% 3% 190–250 °C (374–482 °F) Deep frying, cooking, sautéeing, condiment, flavoring Canola oil 6% 62% 32% 242 °C (468 °F) Frying, baking, salad dressings Coconut oil 92% 6% 2% 177 °C (351 °F) Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening Rice bran oil 20% 47% 33% 254 °C (489 °F) Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. Corn oil 13% 25% 62% 236 °C (457 °F) Frying, baking, salad dressings, margarine, shortening Cottonseed oil 24% 26% 50% 216 °C (421 °F) Margarine, shortening, salad dressings, commercially fried products Grape seed oil 12% 17% 71% 204 °C (399 °F) Cooking, salad dressings, margarine Hemp oil 9% 12% 79% 165 °C (329 °F) Cooking, salad dressings, ... Lard 41% 47% 2% 138–201 °C (280–394 °F) Baking, frying Margarine, hard 80% 14% 6% 150 °C (302 °F)[34] Cooking, baking, condiment Mustard oil 13% 60% 21% 254 °C (489 °F) Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. Margarine, soft 20% 47% 33% 150–160 °C (302–320 °F) Cooking, baking, condiment Diacylglycerol (DAG) oil 3.5% 37.95% 59% 215 °C (419 °F) Frying, baking, salad oil Olive oil (extra virgin) 14% 73% 11% 190 °C (374 °F) Cooking, salad oils, margarine Olive oil (virgin) 14% 73% 11% 215 °C (419 °F) Cooking, salad oils, margarine Olive oil (refined) 14% 73% 11% 225 °C (437 °F) Sautee, stir frying, cooking, salad oils, margarine Olive oil (extra light) 14% 73% 11% 242 °C (468 °F) Sautee, stir frying, frying, cooking, salad oils, margarine Palm oil 52% 38% 10% 230 °C (446 °F) Cooking, flavoring, vegetable oil, shortening Peanut oil 18% 49% 33% 231 °C (448 °F) Frying, cooking, salad oils, margarine Safflower oil 10% 13% 77% 265 °C (509 °F) Cooking, salad dressings, margarine Sesame oil (Unrefined) 14% 43% 43% 177 °C (351 °F) Cooking Sesame oil (semi-refined) 14% 43% 43% 232 °C (450 °F) Cooking, deep frying Soybean oil 15% 24% 61% 241 °C (466 °F) Cooking, salad dressings, vegetable oil, margarine, shortening Sunflower oil (linoleic) 11% 20% 69% 246 °C (475 °F) Cooking, salad dressings, margarine, shortening Sunflower oil (high oleic)[35] 9% 82% 9% Tea seed oil 252 °C (486 °F) Cooking, salad dressings, stir frying, frying, margarine Walnut (Semi-refined) 9% 23% 63% 204 °C (399 °F) |
CMarie
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Lard, coconut oil, or a blend we make at home: equal parts coconut oil, olive oil, and unrefined sesame oil.
-- Christy Przystawik Holistic Health Coach. Chef. Mother. Motivator. coachchristymarie.com |
Anonymous
| Coconut oil |