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Choice for Cooking Oil

post #1 of 33
3/5/10 at 9:43am
Thread Starter 
For the past few years XVOO has been my oil of choice for sautéing and stovetop cooking.  Earlier on I used canola oil, and even earlier some "vegetable" oil.  Over time I learned to dislike most canola oils - they had a somewhat "off" taste, even the highly touted organic oils from supposedly well-regarded producers.  Now I'd like to add some other oils to my repertoire.

So, what oil has a high smoke point and imparts little, or preferably no, flavor to the finished dish?  I've looked at charts, talked to a few people but their experience and knowledge was limited, so perhaps asking here may give me some ideas and a better education.
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post #2 of 33
3/5/10 at 9:54am
If I faintly recall correctly, I think that the old Escoffier cookbook delves into that subject although the oils mentioned(saute/frying mediums) are quite characteristic of what was available at that time.  It's worth reading, however.

As an everyday olive oil that I'd recommend, it's Wal Mart's own Great Value brand.
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post #3 of 33
3/5/10 at 10:05am

I've had good results with sunflower oil or even safflower oil.  Safflower is exceptionally light in flavor and refined, has a smoke point of 510 deg. F.

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post #4 of 33
3/5/10 at 12:33pm
 the oil with the highest smoking point is avocado oil, which has a smoking point of 520 deg. F. You might the taste is a bit overwhelming, but buy a really good bottle of it, try it out, and you'll find out it doesn't really add flavor. Other than that, clarified butter i think is like 480-485 deg F. and yea fr33 mason already said it sunflower and safflower oil are good too.
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post #5 of 33
3/5/10 at 12:39pm
Grapeseed oil is also fairly neutral and has a high smoke point. Kind of pricy, though.
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post #6 of 33
3/5/10 at 1:22pm
Almond oil , refined

clean flavor , smoke point 495.
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post #7 of 33
3/5/10 at 1:33pm
I would like to also add that you can blend oils. 

 For instance if I want to use olive oil in a high temp application, I'll just blend it, usually 50/50 with canola oil. If I wanted to use a more expensive oil such as almond or walnut oil to make it more economical, especially when sauteing or in high temp cookiing again, 50/50 more or less, depending on hw much or how little flavour of that oil you want to impart in your dish. 

Then you can save those nicer oils for more pure applications such as salads.
Edited by FR33_MASON - 3/5/10 at 6:04pm
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post #8 of 33
3/5/10 at 5:04pm
Quote:
Originally Posted by KYHeirloomer View Post

Grapeseed oil is also fairly neutral and has a high smoke point. Kind of pricy, though.
 

For everyday cooking I use Grapeseed oil, sometimes olive oil.
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post #9 of 33
3/5/10 at 5:39pm
I like Safflower oil, personally.
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post #10 of 33
3/5/10 at 6:00pm
As for me there many kind of oil to be considered , Must of the cooking oil is good bad some also are bad but it depend how/where u used this . There are some tips that i share base of what i have known . Oils are low in saturated fats and trans fats Some have high concentration of monounsaturated fats such as olive oil. Choose corn oil, safflower oil, sunflower oil, soy oil or canola oil if you wish to fry foods as these oils have higher smoke point. It is best not to fry with olive oil as its smoke point is only about 190C/375F.
The following bad oils contain high percentage of trans fat or saturated fats. Some, such as coconut oil, even contain more saturated fats than animal products.
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post #11 of 33
3/6/10 at 10:14am
Thread Starter 
OK, thanks guys.  I'll see about getting some good safflower or sunflower oil today.  I was leaning in that direction anyway, and you've helped me make a final secision.
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post #12 of 33
3/6/10 at 4:52pm
sunflower oil or vegetable oil is my choice of cooking oil.

i often fry with butter with added oil so that the butter doesn't burn.
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post #13 of 33
3/6/10 at 5:43pm
XVOO is not supposed to be heated.  It is used as a dressing. In all of Rachel Ray's books, she cooks with "EVOO" and that is why I don't buy her books.
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post #14 of 33
3/6/10 at 6:04pm
Quote:
Originally Posted by missyjean View Post

XVOO is not supposed to be heated.  It is used as a dressing. In all of Rachel Ray's books, she cooks with "EVOO" and that is why I don't buy her books.

A lot of people cook with EVOO, me among them.  It may not be appropriate for deep frying, but it does a lot of things well -- including sautes.

Still any reason that keeps you away from Rachel Ray is a good one.

BDL
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post #15 of 33
3/6/10 at 6:07pm
I have read that rice bran oil has about the least amount of flavor to impart, and the highest smoke point of any oil.

Only problem is... I have never seen it for sale.

Any experience or ideas?

Mike
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post #16 of 33
3/6/10 at 6:13pm
Thread Starter 
Quote:
Originally Posted by MikeLM View Post

I have read that rice bran oil has about the least amount of flavor to impart, and the highest smoke point of any oil.

Only problem is... I have never seen it for sale.

Any experience or ideas?

Mike

Hi Mike,  I think there may be some info about rice bran oil on my other computer.  It's been a while since I've looked at it, but I'll check on Tuesday when I get to the other machine.
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post #17 of 33
3/6/10 at 6:24pm
Thread Starter 
Quote

 
Posted by missyjean View Post

XVOO is not supposed to be heated.  It is used as a dressing. In all of Rachel Ray's books, she cooks with "EVOO" and that is why I don't buy her books.
 

XVOO is just fine for sauté and other cooking where the temp isn't above the smoke point.  Lots of chefs use it with good results.  You might want to try it some time and see the results.

Now there are some XVOO oils that I don't use for cooking because their flavor profile is ideal for salads and finishing.  It's like using a top tier wine for cooking.  It's not that you can't cook with it, but why waste it in a situation where the flavors and nuances get lost in the cooking process?

Try poaching some fish in a nice, flavorful XVOO ...
Edited by Schmoozer - 3/6/10 at 6:43pm
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post #18 of 33
3/6/10 at 8:27pm
I have always been using flavorless oils with high smoke points, including canola. Sunflower, safflower, corn, soybean and peanut oils all worked well for me. I wouldn't waste my money sauteing in expensive oils (like grape seed or avocado) but would use them as finishing oils or in salad dressings.

(Author of What Recipes Don't Tell You)
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post #19 of 33
3/7/10 at 5:02pm
I believe you that it tastes good. However, I am into food for health and heating XVOO is discouraged by many credible naturalists pioneers, including Udo Erasmus, author of 'Fats That Heal Fats That Kill'.  XVOO is a very unstable oil which, when heated, can lead to oxidative hits causing cell membrane damage and DNA alterations.  I highly recommend this book
51zzseErBYL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA240_SH20_OU01_.jpg

http://www.udoerasmus.com/fatsmain.htm

Quote:
Originally Posted by Schmoozer View Post




XVOO is just fine for sauté and other cooking where the temp isn't above the smoke point.  Lots of chefs use it with good results.  You might want to try it some time and see the results.

Now there are some XVOO oils that I don't use for cooking because their flavor profile is ideal for salads and finishing.  It's like using a top tier wine for cooking.  It's not that you can't cook with it, but why waste it in a situation where the flavors and nuances get lost in the cooking process?

Try poaching some fish in a nice, flavorful XVOO ...
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post #20 of 33
3/8/10 at 8:21am
Thread Starter 
Quote:
Originally Posted by missyjean View Post

I believe you that it tastes good. However, I am into food for health and heating XVOO is discouraged by many credible naturalists pioneers, including Udo Erasmus, author of 'Fats That Heal Fats That Kill'.  XVOO is a very unstable oil which, when heated, can lead to oxidative hits causing cell membrane damage and DNA alterations.  I highly recommend this book
51zzseErBYL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA240_SH20_OU01_.jpg

http://www.udoerasmus.com/fatsmain.htm

 



 


I have read exactly the opposite, that heating causes no problems.   I won't say the same for overheating because I personally don't know.  However, people have been cooking with olive oil for thousands of years, and in Mediteranean countries like Greece, Italy, Turkey, etc., some of the healthiest and longest lived people are found - and they are certainly no strangers to cooking with olive oil.  Like you, I try to eat in a healthy manner, and olive oil is part of my healthy diet.

If you're happy and comfortable not using olive oil for cooking, far be it from me to try to dissuade you from your beliefs, and I certainly don't want to start an argument.  There are many ways to eat and live ... mine includes good olive oil and yours doesn't.  Just out of curiosity, what cooking oils do you use, and what temps to you use them at?
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post #21 of 33
3/8/10 at 9:05am
The argument against cooking with evoo is that you lose it's special properties, not that it becomes unhealthy. Thus many authorities recommend that you keep two olive oils; evoo for salad dressings and as a finish oil and standard for cooking.

Basically, this is Schmoozer's analogy to cooking with wine.

Me, I can't be bothered. I cook with the same wine that I drink, whatever it happens to be. And I only keep evoo on hand, and use it for all olive oil applications. Yeah, it's more expensive. But when you buy it by the gallon, as I do, the price differential isn't that great.

BTW, MissyJean, based on the reading I've done, Erasmus' work is either contradicted or out and out repudiated by many other food scientists. Apparently, like so many activists, he reaches conclusions based on how he wants the world to be, not on how it actually is.

Personally, I don't take a position either way. But it's always good to gather as much info as you can before adapting a controversial issue as your own.
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post #22 of 33
3/8/10 at 9:38am
Quote:
Originally Posted by KYHeirloomer View Post

Personally, I don't take a position either way. But it's always good to gather as much info as you can before adapting a controversial issue as your own.

(here here!)
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post #23 of 33
3/8/10 at 10:30am
I'm not referring to regular olive oil..I'm referring to Extra virgin olive oil.  The label on the  bottle even tells you it is for dressings.

Schmoozer, a lot of people are completely unaware that XVOO should not be heated.  They think by using it, they are doing something healthful. But, they are unaware of how it reacts to heat and the process it initiates in the body.

The book I referenced is an amazing source of information. It is very technical, so if you don't have a science background, it may be a little hard to follow..but it is important information.

I am not telling anyone what to do..I, personally, follow the suggestions of the health gurus.  Until I recently started baking, there was no sugar in my diet, at all.

I use Spectrum's Organic non-transfat shortening for baking or butter.

For sauteing, I use regular olive oil

If a recipe calls for a veg oil, I use canola

Most of the things I cook are only for my husband.  My diet consists of large portions of veggies and fruit and a small amount (2 oz) of animal protein. 

I have a slice of the quick breads I've been baking with green tea after dinner. That is my only sugar.  I try to bake with whole wheat flour some of the time.

Quote:
Originally Posted by Schmoozer View Post





I have read exactly the opposite, that heating causes no problems.   I won't say the same for overheating because I personally don't know.  However, people have been cooking with olive oil for thousands of years, and in Mediteranean countries like Greece, Italy, Turkey, etc., some of the healthiest and longest lived people are found - and they are certainly no strangers to cooking with olive oil.  Like you, I try to eat in a healthy manner, and olive oil is part of my healthy diet.

If you're happy and comfortable not using olive oil for cooking, far be it from me to try to dissuade you from your beliefs, and I certainly don't want to start an argument.  There are many ways to eat and live ... mine includes good olive oil and yours doesn't.  Just out of curiosity, what cooking oils do you use, and what temps to you use them at?
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post #24 of 33
3/8/10 at 11:05am
I guess what you believe depends on which school of philosophy you subscribe to.  I have never heard anything negative about Erasmus' work.  This work earned him his doctorate.

I realize this is not a forum with a health focus. Still, I prefer to keep it as healthy as possible. I am willing to compromise taste. But, that is just me
Quote:
Originally Posted by KYHeirloomer View Post

The argument against cooking with evoo is that you lose it's special properties, not that it becomes unhealthy. Thus many authorities recommend that you keep two olive oils; evoo for salad dressings and as a finish oil and standard for cooking.

Basically, this is Schmoozer's analogy to cooking with wine.

Me, I can't be bothered. I cook with the same wine that I drink, whatever it happens to be. And I only keep evoo on hand, and use it for all olive oil applications. Yeah, it's more expensive. But when you buy it by the gallon, as I do, the price differential isn't that great.

BTW, MissyJean, based on the reading I've done, Erasmus' work is either contradicted or out and out repudiated by many other food scientists. Apparently, like so many activists, he reaches conclusions based on how he wants the world to be, not on how it actually is.

Personally, I don't take a position either way. But it's always good to gather as much info as you can before adapting a controversial issue as your own.
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post #25 of 33
3/8/10 at 11:44am
Thread Starter 
Quote:
Originally Posted by missyjean View Post

I'm not referring to regular olive oil..I'm referring to Extra virgin olive oil.  [...] Schmoozer, a lot of people are completely unaware that XVOO should not be heated. 

My comments applied to XVOO.

Kind regards,
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post #26 of 33
3/8/10 at 5:16pm
Ooooookay then...
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post #27 of 33
3/8/10 at 5:53pm
Quote:
Originally Posted by MikeLM View Post

I have read that rice bran oil has about the least amount of flavor to impart, and the highest smoke point of any oil.

Only problem is... I have never seen it for sale.

Any experience or ideas?

Mike
Hi Mike , if ever you cant found a bran oil well you can have any kind of oil which applicable and good . There many kind of oil. I appreciate your choice a bran oil is the best , Rice Bran oil has a high level of the antioxidants gammaoryzanol and tocotrienols (vitamin E), both of which contribute to the oil’s stability.It is an anti oxidant oil right but it is not longer use in japan as a skin care oil.
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post #28 of 33
3/13/10 at 4:28am
Thread Starter 
I purchased some organic, refined safflower oil a few days ago.  It's supposed to be good for cooking at the higher temps I'm starting to use.  Should this oil be stored in the fridge or is leaving it in a cool dark place alongside the olive oil acceptable?

Thanks!
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post #29 of 33
3/13/10 at 12:05pm
With the olive oil is fine.  I personally like to keep my oils in an air tight, glass conatiners.  I find it is better for longer term storage as it helps to reduce the imparting of flavours and reduces oxidization. Which is something that plastic containers don't do so well.
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post #30 of 33
3/13/10 at 2:05pm
rice bran oil has just been introduced in the UK and marketed as the next big thing. I shall investigate.
Canola oil is not readily available in the uk supermarkets.The most common ones are sunflower and vegetable..Personally I prefer sunflower...Cant help thinking veg oil smells a bit fishy when you first heat it???

Extra virgin olive oil is one of my favourite ingredients. I'd say mostly  I keep it for dressings etc. But i will use it for frying sometimes, just depends what im frying.ie.Browning off aubergines for a gratin or mousakka, Sauteing onions and garlic for a tomato sauce too, its a must. But i wouldnt cook my chips in it.

I use peanut oil in the wok. High burn and no flavour.

Ghee,for Indian food. Ifi have none and cant get to the halal shop i use claified butter
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