Cooking Oil

[KhunLA]

On 11/17/2024 at 4:15 PM, Jaymatheson said:

Hi,

 

Looking for a decent cooking oil for stir frying that's healthy.  I've been using sunflower, canola and a mix of the two.  I thought extra virgin olive oil shouldn't be used for a stirfry but read that it can be done .... maybe.  Plenty other options out there.

 

Thoughts?

Did we scare the OP off or just too much conflicting replies.

 

OP ... I'd continue using Canola.  And Olive oil is fine, just low heat if using to cook with.  EVOO, I would just use as dressings, as a bit pricy to cook with, and lose some flavor & nutrients in the process.  Also has a lower smoke point than refined.  Ultra refined, you probably lose most of the nutrients.

 

I use it, EVOO, sparingly for dressing, salad, Mayo, and will do my eggs in the morning with a wee bit of EVOO, with butter so better won't burn.  On low heat anyway, as like my eggs loose.

[The Old Bull]

On 11/17/2024 at 1:19 AM, pattayasan said:

Ghee.  High flame point and nutritious. Never use seed oils.

 

https://omghee.com/blogs/news/health-benefits-of-ghee

I use ghee but not in a deep fryer.

[harryviking]

On 11/18/2024 at 6:57 AM, arick said:

Low in saturated fats high and unsaturated fats.  For example grape seed is one of the best better ones for salads. Canola is low in saturated fat so better for cooking. 

Arick BSc Hons 

Read the labels! Do you know the preferred ratio between Omega 6 and omega 3? The grape seed oils are among the worst!

[harryviking]

Start studying on line please, Many if you are just way off----

[KhunLA]

Personally, I only care about the oil, fats influence on my liver, and how well it handles and processes it.

 

From vid I posted earlier, testing results of liver #s, and Canola wins out on Ghee & Olive oil.  Marginally enough for me to use Canola for most frying & baking.  

 

Still use Beef & Pork Tallow for flavor, along with Butter ... moderately of course.  EVOO, I'll use for 'cold', applications;  dressing, dipping bread in 

 

Already stated, Coconut (cold pressed) for 'cold' use with chocolate making.  Only 3 oils I need in the house, as only buy 1 liter at time, as shelf life is limited.

 

Get enough saturated fat in my animal fat consumption, and really don't need any more, so Canola is our 'go to', and other 2 for specialty use.  Low temp cooking or cold use.