darcy_cooks
Assistant Cook
Does anyone use olive oil for frying?
I found this great list of fats for various uses in a "eating and cooking healthy" cookbook at the library -
Fats - a Primer
Good fats for hot preparation
Butter
Chicken fat (moderate use)
Coconut oil
Duck fat
Ghee (clarified butter with foam removed)
Goose fat
Lard
Palm oil
Tallow (rendered beef or lamb fat)
Good fats for cold preparation
Avocado oil
Nut oils
Olive oil
Seed oils (flax, sesame, hemp, pumpkin, etc)
Bad fats for any use
Canola oil
Corn oil
Cottonseed oil
Margarine or other fake butters
Rice bran oil
Safflower oil
Shortening
Soybean oil
Sunflower oil
Vegetable oil
somewhere a wacko posts every minute.
"The American Heart Association recommends cooking oils lowest in saturated fats, trans fats and cholesterol – such as canola oil, corn oil, olive oil, safflower oil, sesame oil, soybean oil and sunflower oil. Use them sparingly, though, because they contain 120 calories per tablespoon. Use liquid vegetable oils or nonfat cooking sprays whenever possible. Stay away from coconut oil, palm oil and palm kernel oil. Even though they are vegetable oils and have no cholesterol, they are high in saturated fats."
source:
Heart-and-Stroke-Encyclopedia