all the different cooking oils...use what for what?

[weezergirl]

i have a bunch of different cooking oils in my pantry and i was just wondering what is usually used for what or what's best for what? i always end up using vegetable oil or olive oil for everything. and also what's the difference between using 100% olive oil and extra virgin olive oil? does it matter if i use either one for stir frying?
and what about canola oil? ....thanks!

 

[Angrymarshmello]

1. For Deep Fat Frying? all-purpose oils
2. For Shallow pan frying? all-purpose oils
3. Sautéing? Olive oil
4. Cold Salads? ANY Nut or Seed OILS or Sesame, or Extra Virgin olive oil

 

[yoda291]

different oils, different flavors and smoking points. Something like peanut oil can become very hot without smoking and become very bad for your health, so you use something like that for deep frying. something that smokes easily like sesame oil you generally don't fry with and use just plain for it's flavor alone.

The more "virgin" an olive oil is, the more olivey flavor is in it. Different recipes go with different "virgins".

 

[rgwalt]

I would use vegetable oil or canola oil for stir frying, or peanut oil. Olive oil carries a distinct flavor to it, so you want to use it to compliment certain dishes (Italian, etc). Extra Virgin Olive Oil comes from the first pressing of the olives. It is still 100% olive oil, but it carries more flavor than "regular" or "lite" olive oil. As far as the different vegetable oils go, different oils carry different amounts of different fats, so some say a certain type may be better for you than another. Also, different oils have different smoke points. Olive oil has a very low smoke point, so it starts smoking at a lower temperature than other oils. This is bad for high heat cooking (such as stir frying). Peanut and seasame oil both have very high smoke points, hence their use in stir fries. Seasame oil is very expensive though, so many people use it for a garnish. Peanut oil isn't nearly as expensive, and you can buy it in large quantities to use in friers. However, when in doubt, go with vegetable or canola oil.

When in doubt about an oil or its use in high temperature application, check a MSDS sheet to find the flash point. Stay below the flash point and you won't start a fire.

Ryan

EDIT: I could be wrong about the smoke point of seasame as per someone's post above. However, I remember that seasame is has a high smoke point.

 

[weezergirl]

ooh. thanks a lot!

 

[Rastus]

Peanut oil has the highest smoke point, use for Wokking.
Canola oil has the most polyunstaturated oil (liquid at room temp, won't clog arteries)
Vegetable oil is OK, but not as good as Canola.
Olive oil is good for low temp frying and is flavorful (extra virgin tastes best) but has too low of a smoke point to cook with high temps.
Butter is flavorfull, but don't use much for frying, it smokes (burns) ealily. Margerine is the same.
Fake margerines are good, they are just vegetable oil with flavorings and hydrogenated to appear solid at room temp. Do not bake with these.
Lard is a heart attack on a stick, is good for all uses, best flavor, but deadly.

 

[cjchaps]

Peanut and corn oil are good for asian stir-fry's.

Extra virgin olive oil gives you the "fruitiest" taste, with the 100%(non extra virgin) being more bland because they are not the first pressing of the olive.
Olive oil is used cold as a dip, and cooks well with Italian or Medeterrian(sp?) food.

Canola and veggie oils are good for everyday america things, like frying pancakes, eggs, veggies and stuff. Kinda the all purpose oil for americans.
These are the "butter" of the oil world.

There are actually deep-fat frying oil blends out there than can be bought from Sam's club or cooking stores.

Seasame oil is used for flavoring mainly, and never really get's cook too much.

 

[Kadarin]

Bah.. I use recycled bacon grease for everything..

(seriously though, great answers in this thread; I had no idea..)

 

[abc]

vegetable oils are hydrogenated. that is the reason i believe that mcdonalds will switch to corn oil after having switched to vegetable oil maybe a decade ago.

is corn oil necessarily not hydrogenated i do not know.

for canola oil i have read:

Heat Causes Deterioration

While it is commonly believed that canola oil, or rapeseed oil, is a healthful addition to any kitchen, many people don't know that canola oil should only be used for cold preparations, and should not be used for cooking. According to a January 26, 1998 Omega Nutrition press release, "heating distorts the omega-3 essential fatty acid found in canola, turning it into an unnatural trans form that raises total cholesterol levels and lowers HDL [good] cholesterol." Omega suggests purchasing unrefined canola oil that has been pressed and processed at temperatures below 110 degrees F/43 degrees C.


so only for cold preparations sounds like what extra virgin olive oil should be for.


i use corn oil for most cooking and all frying, and olive oil now and then... for instance when i start something off in the pan, i use corn, then when the stuff is already cooking and i need more oil, i use the olive.... therefore the olive comes in second, and doesn't i think at least, suffer from the bare hot pan and get broken down as badly from heat. i've been thinking about using peanut oil because of its monounsaturated fats, peanuts and all nuts are good for you... and because peanut oil has a high smoke point, so it won't be breaking down as badly.