What is the best oil to cook with?

**manwitplans** · 08-01-2009, 01:49 PM

What oil is most stable in heat and is good for you?
Thanks.

**Alphatier** · 08-01-2009, 01:51 PM

I'm pretty sure it's coconut oil.

Do a search on it.

Maybe Bino has some input on it.

**Narkissos** · 08-01-2009, 02:05 PM

Coconut oil is heat stable... So is lard.

Personally I use rice bran oil.

**manwitplans** · 08-01-2009, 02:38 PM

^^

So you mean that coconut oil is shit?
I'll look for rice bran oil, doubt I can find that here though.

**EvilDavies** · 08-01-2009, 04:25 PM

rape seed oil is good... but you can also use that to fuel cars!

**C_Bino** · 08-01-2009, 05:54 PM

I only use Pam myself.

I would only ever cook with coconut oil or ghee if I was to pick something else but never saw the reason to add those oils into my foods.

Definitely though, I would never use an actual oil like EVOO etc.

**Matt** · 08-01-2009, 06:25 PM

Originally Posted by C_Bino

I only use Pam myself.

I would only ever cook with coconut oil or ghee if I was to pick something else but never saw the reason to add those oils into my foods.

Definitely though, I would never use an actual oil like EVOO etc.

I cook alot of my food with evoo lol, is there a reason why you dont use it, have i missed something????

**C_Bino** · 08-01-2009, 06:36 PM

Many people think EVOO is heat stable...it is more heat stable than some other oils. But cook it and then look at the colour, totally denatured and it will smoke too. Oxidized oils are doing much more harm than good in the body.

**Matt** · 08-01-2009, 06:57 PM

Originally Posted by C_Bino

Many people think EVOO is heat stable...it is more heat stable than some other oils. But cook it and then look at the colour, totally denatured and it will smoke too. Oxidized oils are doing much more harm than good in the body.

Thanks lol, i shall look at coconut oil......

**goose** · 08-01-2009, 06:58 PM

Originally Posted by MAD MATT

I cook alot of my food with evoo lol, is there a reason why you dont use it, have i missed something????

When extra-virgin olive oil is heated above 350 °C (662 °F), the unrefined particles within the oil get burned. This leads to deteriorated taste and even toxicity just like when you joint up.

This is the best oil to cook with.Its also high in vitamin b17,meaning no cancer (prevents cancer)

http://www.macadamiaoil.co.uk/#/nutr...nfo/4533264861

**Matt** · 08-01-2009, 07:08 PM

Originally Posted by goose

When extra-virgin olive oil is heated above 350 °C (662 °F), the unrefined particles within the oil get burned. This leads to deteriorated taste and even toxicity just like when you joint up.

This is the best oil to cook with.Its also high in vitamin b17,meaning no cancer (prevents cancer)

http://www.macadamiaoil.co.uk/#/nutr...nfo/4533264861

Thanks for that goose, can we get that in sainsburys or tesco's lol????

**ottomaddox** · 08-01-2009, 07:21 PM

We call it Canola in the USA. I use it all the time. It's my oil of choice.

Originally Posted by EvilDavies

rape seed oil is good... but you can also use that to fuel cars!

**goose** · 08-01-2009, 07:24 PM

Originally Posted by MAD MATT

Thanks for that goose, can we get that in sainsburys or tesco's lol????

Im having problems finding it.They use to sell it at co op.my three super markets,Aldi,iceland and co op.God iceland save my life, them 8 piece fresh chicken breast for 6 quid,15 large eggs for 1.50 and 4 pieces of haddock for 4 quid.I live on that shit.Dont forget I live in the south...

**ziggz** · 08-02-2009, 12:47 AM

grape seed oil

**Undercover** · 08-02-2009, 12:06 PM

Originally Posted by goose

When extra-virgin olive oil is heated above 350 °C (662 °F), the unrefined particles within the oil get burned. This leads to deteriorated taste and even toxicity just like when you joint up.

This is the best oil to cook with.Its also high in vitamin b17,meaning no cancer (prevents cancer)

http://www.macadamiaoil.co.uk/#/nutr...nfo/4533264861

How and why would you get the temperature up that high anyway?

TEMPERATURE TYPE OF FOOD
Medium (130–145º C) High water content: vegetables, potatoes, fruit…
Hot (155– 170º C) Coated in batter,flour or breadcrumbs, forming a crust
Very hot (175–190º C) Small, quickly fried: small fish, croquettes

EVOO is perfect for frying and cooking..

Read up: http://www.oliveoilsource.com/cooking_olive_oil.htm

**Narkissos** · 08-02-2009, 12:55 PM

Originally Posted by C_Bino

Many people think EVOO is heat stable...it is more heat stable than some other oils. But cook it and then look at the colour, totally denatured and it will smoke too. Oxidized oils are doing much more harm than good in the body.

Yep.

That's why I'd stick to rice bran oil, coconut oil or lard.

**energizer bunny** · 08-02-2009, 01:26 PM

Originally Posted by Undercover

How and why would you get the temperature up that high anyway?

EVOO is perfect for frying and cooking..

Read up: http://www.oliveoilsource.com/cooking_olive_oil.htm

Interesting.......

**C_Bino** · 08-02-2009, 05:15 PM

Originally Posted by Undercover

How and why would you get the temperature up that high anyway?

EVOO is perfect for frying and cooking..

Read up: http://www.oliveoilsource.com/cooking_olive_oil.htm

Cool, keep cooking with it in that case. I mean, surely your source is credible right?

Ya not like its a site dedicated to olive oil or anything...

**Matt** · 08-02-2009, 05:34 PM

Originally Posted by ottomaddox

We call it Canola in the USA. I use it all the time. It's my oil of choice.

Canola oil is frequently touted as a safer alternative to EVOO and other oils for high-temperature uses. While canola oil has more heat-resistant monounsaturated fats than other common oils, it remains quite high in heat-sensitive o m e g a-6s. And unlike any other cooking oil, it has considerable amounts of short-chain o m e g a -3s, which are even more vulnerable to heat damage compared with o m e g a-6s.

**FinaZurp** · 08-03-2009, 06:50 PM

So what is the verdict is EVOO okay or not? Or Canola?

**manwitplans** · 08-04-2009, 06:36 AM

The bottom line is?

**mike500** · 08-23-2009, 05:57 AM

red palm and canola is good and tastes great was using macadonia but my local stopped selling it i was gutted because known to be very high in natural antioxidents and 4 times the amount of vitamin e as olive oil

**Undercover** · 08-23-2009, 10:13 AM

Originally Posted by C_Bino

Cool, keep cooking with it in that case. I mean, surely your source is credible right?

Ya not like its a site dedicated to olive oil or anything...

so it's all olive oil propaganda? that's like saying we should trust any data about steroids on this forum..i mean its a steroids forum.

the numbers and info are true. is there any other data that proves something else? i'd love to read it.

**premedreject** · 08-23-2009, 06:27 PM

peanut oil has the highest burning temperature out of all the oils.

**alex18** · 08-24-2009, 10:18 AM

ha a thread on my specialty!

It depends on what your cooking but my all time fav is grapeseed oil. Its a completely neutral flavor so if your pan frying a nice fish your not going to get a transfer of flavor into the meat...canola tastes crap and the fish will absorb the flavor. Grapeseed also has a flash point of around 420F which is much higher than olive oil! Not to mention that grapeseed is one of the healthiest oils you can buy! In an ideal world everyone would fry their food in grapeseed on peanut oil (both trans fats free)....but its too darn expensive for restaurants.

I wont bore you all with the technical aspects of the oils, but unless im cooking for flavor ( garlic/basil/lemon infused olive oils) i will cook with grapeseed.