Gobbler

I will have to check if my coconut oil is refined or not.

List from best to worst all the cooking oils. ChatGPT said: ChatGPT Here’s a general ranking of common cooking oils from best to worst based on their health benefits, fat composition, and cooking properties. Keep in mind that "best" and "worst" are relative terms, as the healthiness of an oil depends on factors like cooking temperature, dietary needs, and overall consumption. Best to Worst Cooking Oils 1. Extra Virgin Olive Oil (EVOO) Best for: Low to medium-heat cooking, dressings, drizzling Benefits: High in monounsaturated fats (MUFAs), rich in antioxidants, anti-inflammatory, heart-healthy. Smoke Point: ~375°F (190°C) 2. Avocado Oil Best for: High-heat cooking (frying, grilling), dressings Benefits: High in MUFAs, rich in vitamin E, improves heart health. Smoke Point: ~520°F (270°C) 3. Coconut Oil (Unrefined) Best for: Medium-heat cooking, baking, sautéing Benefits: Contains medium-chain triglycerides (MCTs), which may improve metabolism and provide quick energy. Some antimicrobial properties. Smoke Point: ~350°F (177°C) 4. Canola Oil Best for: Medium to high-heat cooking (frying, sautéing) Benefits: High in MUFAs, low in saturated fats, and contains omega-3 fatty acids. Budget-friendly. Smoke Point: ~400°F (204°C) 5. Rice Bran Oil Best for: High-heat cooking (frying, stir-frying) Benefits: Rich in oryzanol, antioxidants, MUFAs, and PUFAs, lowers bad cholesterol, high smoke point. Smoke Point: ~450°F (232°C) 6. Ghee (Clarified Butter) Best for: High-heat cooking (frying, sautéing) Benefits: High in saturated fats, rich in vitamins A, D, E, and K, and may support gut health. Smoke Point: ~485°F (252°C) 7. Sunflower Oil (High Oleic) Best for: High-heat cooking (frying, roasting) Benefits: High in MUFAs and vitamin E, reduces cholesterol levels. Smoke Point: ~450°F (232°C) 8. Sesame Oil (Unrefined) Best for: Low to medium-heat cooking, flavoring, dressings Benefits: Rich in antioxidants and anti-inflammatory properties, adds a distinct flavor to dishes. Smoke Point: ~350°F (177°C) 9. Peanut Oil Best for: High-heat cooking (frying, stir-frying) Benefits: Rich in MUFAs, stable at high temperatures, commonly used for frying. Smoke Point: ~450°F (232°C) 10. Walnut Oil Best for: Low-heat cooking, drizzling, dressings Benefits: High in omega-3 fatty acids, anti-inflammatory, heart-healthy, but unstable at high heat. Smoke Point: ~320°F (160°C) 11. Flaxseed Oil Best for: No-heat applications (drizzling, dressings) Benefits: Extremely rich in omega-3 fatty acids, great for heart and brain health, but unstable for cooking. Smoke Point: ~225°F (107°C) 12. Grapeseed Oil Best for: Medium-heat cooking, dressings Benefits: Rich in vitamin E and PUFAs, moderate smoke point, but high in omega-6 fatty acids, which may promote inflammation in excess. Smoke Point: ~420°F (216°C) 13. Soybean Oil Best for: High-heat cooking Benefits: Rich in PUFAs, omega-6s, and vitamin E. However, high omega-6 content can lead to an imbalance in fatty acids. Smoke Point: ~450°F (232°C) 14. Corn Oil Best for: High-heat cooking (frying) Benefits: Inexpensive, widely used, but high in omega-6 fatty acids and can promote inflammation if consumed in large quantities. Smoke Point: ~450°F (232°C) 15. Vegetable Oil (Generic) Best for: High-heat cooking (frying) Benefits: Inexpensive and widely available, but often highly processed, made from a blend of oils (like soybean, corn, and canola), and high in omega-6 fatty acids. Smoke Point: ~400°F (204°C) 16. Palm Oil Best for: Medium to high-heat cooking (frying, baking) Benefits: Contains some beneficial nutrients like carotenoids, but high in saturated fats, and the environmental impact of palm oil production is significant. Smoke Point: ~450°F (232°C) Worst (Less Healthy) 17. Margarine/Shortening Best for: Baking Concerns: High in trans fats (unless labeled as trans-fat-free), which are linked to heart disease, inflammation, and other health issues. Key Points to Consider: Monounsaturated fats (MUFAs) (found in olive, avocado, and canola oils) are considered the most heart-healthy. Polyunsaturated fats (PUFAs) (found in sunflower, grapeseed, and soybean oils) are beneficial but should be balanced with omega-3s to avoid excessive omega-6 intake. Saturated fats (found in coconut oil, palm oil, and ghee) should be consumed in moderation. Trans fats (found in margarine and shortening) should be avoided due to their adverse health effects. For optimal health, it’s best to use oils with a good balance of healthy fats, low in processing, and appropriate for the cooking method.

https://www.drweil.com/diet-nutrition/cooking-cookware/is-rice-bran-oil-healthy/ From perusing the internet. It looks ok.

Yes. I make great omelets.

Emulsify is a big word. It's probably better you use the word mix.

Oil should be at a constant temperature of 325-350 F. Coconut oil can burn at 350. My son burned our oil at 400. We tossed it. A new bottle is 99b.

Seed oils are the worst for you. Coconut and Olive oil are the only oils you can drink. I drink olive oil daily. It's a good oil. Good for you. Yes you can drink it. If it is good quality olive oil, it's delicious. Dip crusty bread in olive oil with some garlic. warm it in a pan.

I don't wish to die anywhere. It would damage my son.

My original comment is really about deep frying. I'm sure the vendor is using vegetable oil. Awful stuff.

Don't fee the trolls. Pun intended.

You are still writing about food, yes?

What is ridiculous is that you think rancid oil can be transformed into good oil by topping up. It's not a mobile, it's a wok.

I hope you deboned the chicken.

I agree with you. I mostly cook with butter. Fresh garlic and butter plus herbs. I make a delicious steak.

Coconut oil is the way to go.

Don't be jealous Bill97; there is plenty of space for you to make a fool of yourself.

What do you suggest I do to correct her?

You forget how the Som Tom makers taste their food. I have seen, more times than not, a fat Thai women run her finger along the Mortar, and then she adjusts the ingredients. She will do this over and over. Hep C, anyone?

The GF bought deep-fried seafood that smelled rancid. I've told her countless times that if the food is dripping in oil or looks like an oil sponge, pass it. It was improperly cooked. The oil wasn't hot enough. Full stop. This happens with almost all the fried food she brings back.

If the shoe fits, you wear it.

I have repeatedly asked my girlfriend to stop buying oil-soaked food. She brought back badly fried food last night. The oil smells off. I used several paper towels to soak up the oil. It isn't coconut oil. It's not olive oil. It's crap vegetable oil. There are no vegetables in the oil.

You have a knack for ignoring the original post, writing volumes of characters, and you say nothing. You answer nothing. Are you so absorbed with your virtue signaling that you have to do this and yet not address anything in the original post? What a waste.

Delicious wasn't my question. Healthy was my question.

Crap and a filet mignon.

Always opt for diesel. It's not about fuel prices, diesel engines require much less maintenance and they run forever