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Old 01-29-2014, 12:19 PM   #1
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Purposes of Oils

I was curious what the purposes and uses were for different oils and which ones to avoid.

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Old 01-29-2014, 02:00 PM   #2
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I use three types here at home. Extra virgin olive oil, canola oil and grape seed oil.

I use olive oil every day. Its my go to oil for anything sauted. I love the flavor.
I use canola oil for frying. Deep frying to be precise.
I use grape seed oil for high heat frying as its smoke point is higher than the other two. It like canola has little to no flavor.
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Old 01-29-2014, 02:27 PM   #3
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Healthy Cooking Oils Buyer's Guide
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Old 01-30-2014, 07:07 PM   #4
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What Roll_Bones said. Olive oil is used just about every day. Canola oil for frying but for really high heat Grapeseed is the best.
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Old 01-30-2014, 08:14 PM   #5
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If you are cooking chinese, use peanut oil, for flavor and higher temps.
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Old 01-31-2014, 12:22 PM   #6
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Quote:
Originally Posted by danbuter View Post
If you are cooking chinese, use peanut oil, for flavor and higher temps.
I think grape seed has a higher smoke point than peanut oil? Not exactly sure. I would need to verify this.
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Old 01-31-2014, 12:29 PM   #7
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Either way, peanut oil is great for frying and it gives Asian food a more authentic flavor.
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Old 01-31-2014, 01:22 PM   #8
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If you use peanut oil to make a Cajun roux, I think it gives a much richer flavor than any other oil.
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Old 01-31-2014, 01:32 PM   #9
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Peanut oil has a very high smoke point. It may not be the highest but it's more than adequate.

There is a difference between "American" peanut oil and "Asian" peanut oil. The former is more refined and has little or no peanut flavor. The latter is less refined and has a pronounced flavor. You smell peanuts as soon as you open the bottle. I use the Asian peanut oil for Asian dishes and other high temp work.

I also keep corn oil and EVOOs on hand. The corn oil is also a high temp oil and gets used when the flavor of the oil is not important to the dish and in baking. The EVOO is what I reach for most often as it is both healthful and versatile. It's not as high heat tolerant as the others.

I don't use canola as I used to get a fishy smell on occasion when using it.
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Old 01-31-2014, 03:52 PM   #10
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Quote:
Originally Posted by dc2123 View Post
I was curious what the purposes and uses were for different oils and which ones to avoid.
For me (and this won't be everyone's choice):

EVOO, walnut oil, cold pressed rape seed oil - mainly for salad dressings although I use EVOO when sautéing things quickly (It's no good for deep frying, regardless of what you might read in old cookery books, because it has a low smoke point.)

Sunflower oil and ordinary rapeseed oil* for deep-frying although I don't fry much. (Useful for adding to butter when frying as it prevents the butter from burning but doesn't affect the taste.)

Mustard oil for fish curries although I believe it is not cleared for food use in the USA

Personally, I don't like corn oil because it seems to me to leave a "clarty" feeling on your tongue and the roof of your mouth after you've eaten stuff cooked in it and IMO it's equally nasty in salad dressings.

We don't use much oil in baking in the UK as most recipes specify butter or margarine but when a recipe does crop up I would probably use sunflower oil as it's fairly light flavoured. Personally I think EVOO is a bit "in your face" flavourwise in cakes.

*I think but I'm not sure that rape seed oil is called canola in North America*
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