Wok cooking. Oil?

MikeFlyMike

I hadn't cooked with my wok since going primal. Last night my wife made fajitas (she is just starting and mostly just cut out flour). She is supportive but not at the same spot I am. So she cooks up the chicken and Veg... After they are almost done, I asked.. Hey what oil did you use? Well wok oil you dork...
Oh... (I think sometimes when I say "oh" it must come off judgmental)




So at high heat do you still use coconut oil in a wok? How would you season your wok after use. The wok oil was cottonseed.

monkeydharma

Never heard of 'wok oil'.

In general, I use whatever oil suits the dish I'm cooking. Eggs have to have butter; most veg go well with bacon fat; other times olive, coconut, macadamia, grapeseed etc get used.

Since wok cooking is usually high-heat, stick with the oils with higher smoke points. I seem to recall that is probably the only benefit of cottonseed oil - a very high smoke point. Coconut, grapeseed and macadamia nut oils have high smoke points; so does peanut oil. Olive oil is medium, and bacon fat, butter and most others have lower smoke points.

mehaugen

I just read a really good recent post on MDA about using extra virgin olive oil because the high antioxidant amount protects the oil and food from oxidizing at higher cooking temperatures

http://www.marksdailyapple.com/powdered-egg-alternatives-and-heating-olive-oil/#axzz1rfSFLbx6

MikeFlyMike

so the stupid part of the question - the post cooking seasoning. would you also use olive oil? Does that matter you think? Should be just like seasoning a cast iron I think?

monkeydharma

Yep.