What type of oil is good for cooking

Ive read avocado oil is suppsed to be healthiest. Im currently using grapeseed oil but will be switching over once i finish the bottle.

Olive oil is good for cooking european foods - cold pressed extra virgin.
ditto other cold pressed nut oils but they are expensive.

Peanut oil is good for cooking asian foods.

I am not too sure about canola and so on. These could be damaged by the methods of their production.

Go for cold pressed whenever you can because such oils have not been produced through chemical processes that can do some damage to the nature of the oil.

The smoke point is not an issue for olive oil contrary to common concern. That's because the temperature at which people cook most foods is not as high as the smoke point. You should not use olive oil for deep frying.

But if you want to lose weight you should probably abstain from deep frying very often.

I would use peanut oil for stir fry. Canola would be my second choice.
http://livewell.jillianmichaels.com/healthier-peanut-oil-canola-oil-5449.html

I use olive oil or coconut oil when it calls for oil.

Im sorry if I am wrong or offend someone. But isnt canola oil supposed to be one the most unhealthiest. I stopped using it years ago.

For my stir fry last night I used a canola oil, and it stood up well. I would think that you get the full calorie power of fats no matter how much you cook them. Some of the vitamins might vaporize but that's not the chief reason I cook with oil.

LastingChanges wrote: »

isnt canola oil supposed to be one the most unhealthiest. I stopped using it years ago.

Those rumors are spread by people who do not understand what they are talking about and scared by its production methods. The end product is perfectly safe.

Just avoid industrial trans fats and hydrogenated oils. This chart is good, but even they over-exaggerate the health concerns for many oils...




If you really wanted to get technical, animal fats found in nature are "healthier" than many of these translucent, highly refined, ultra-processed vegetable-based oils.

Canola is perfectly fine and safe. It's a good cooking oil because it's light in flavour, has a high smoke point, and is low in saturated fats. It's pretty much my regular everyday cooking oil.

I do prefer olive oil for things like dipping bread or drizzling on salads or veggies. I like the flavour better. But EVOO has a low smoke point and is ill-suited for cooking.

sixxpoint wrote: »

You should not really "cook" with cold-pressed, unrefined, or extra virgin oils. The same goes for nut and seed oils like walnut or pumpkin seed. All of these oils are better for cold applications, such as salad dressings. If you really wanted to cook with EVOO, then blend 25% with 75% Canola oil to boost the ability to withstand higher heat while still retaining some additional flavor.

For a cooking oil, I would suggest regular olive oil, canola oil, vegetable oil, safflower, or peanut oil. Just get whatever is affordable and avoid industrial trans fats or hydrogenated oils. Avocado oil is far too expensive for long-term cooking usage.

Agreed.

Contrary to what Rachel Ray is shoveling, extra virgin is best left for drizzling, not cooking over high heat.

You have to use the right oil for the right job. If you need one with a high smoke point, use it.

I don't use enough oil to keep a million around and use them up before they go bad, so I *usually* use olive oil.

I use peanut oil for hash browns and coconut oil or butter for frying eggs. I try to avoid canola oil, corn, cottonseed, etc.

"extra light tasting" olive oil is my go-to, general purpose oil...I use it for everything except deep frying.

Bbeliever215 wrote: »

I use EVOO, coconut, peanut /ground nut, rice bran, grape seed oil. I've read posit I've reviews on walnut, pumpkin, and avocado oils but they are so expensive. I have seen them in Marshalls, TJ, and TJ Maxx cheager tHan amazon and other places, yet still pricey...one day I will try them

Eta-I meant to say *positive

debrakgoogins wrote: »

Sixxpoint - Love the chart. Question - why is the hemp oil labeled with green (good) with an attached side note that states "Contains GLA - the only Omega-6 with anti-inflammatory properties."; but the grapeseed oil is labeled as red (bad) with a note in the color chart that states "High in Omega-6 (bad)"? These two statements seem to be completely contradictory.

Read this article. I believe it answers your concerns: https://umm.edu/health/medical/altmed/supplement/gammalinolenic-acid

JeffBrown3 wrote: »

Wow, I need to educate myself on oils. I bought canola today. I'm glad you posted this thread. But honestly, avacado oil I can't afford. I have coconut oil but its expensive too.

Canola is fine.

I like lard, coconut oil, butter, and olive oil for my foods.