Olive oil alternatives

Need2Exerc1se

Victoria2448 wrote: »

I agree with the others that said olive oil shouldn't be use to cook with at high temps. Don't use canola either, it's crap. For stir frys use a toasted sesame oil, tons of flavor and healthy.

Sesame oil has a really low smoke point. Typically, it's added at the end of a stir fry to prevent damage but add flavor while another oil is used for frying.

Olive oil does smoke at a lower temperature than some other oils, but it is not damaged at it's smoke point like most others.

segacs

I love the flavour of sesame oil but I agree, it's not really meant to be used at the beginning to fry at high temps.

Likewise with olive oil, which I love for bread dipping, salad dressing, or drizzling over veggies before baking them. But it's not for high-temperature frying, either. The low smoke point alone is a reason why it's not really recommended for that purpose. And really good olive oil is too expensive to waste on frying, when you lose its flavour anyway, IMHO.

Canola oil is my go-to oil for frying at high temperatures. High smoke point, really stable, very little flavour so it doesn't affect the foods it's frying.