Do you use cooking oil?

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Replies

  • dlkfox
    dlkfox Posts: 463 Member
    I use oil all the time but measure it carefully and use it sparingly. Love the flavor. I cook in cast iron, which it nicely nonstick.
  • FitPhillygirl
    FitPhillygirl Posts: 7,124 Member
    I don't use it when I cook. However, my husband uses it once in a while when he cooks for the kids when I'm at work.
  • Christine_72
    Christine_72 Posts: 16,049 Member
    I use olive oil for everything. I cant imagine what a breaded chicken schnitzel would turn out like if i didn't cook it in oil..
  • jgnatca
    jgnatca Posts: 14,464 Member
    Oil has about twice the calories per gram as protein or carbs. But it packs so much punch in that little package! So I measure carefully. No more than a tablespoon in my fry pan.
  • Strawblackcat
    Strawblackcat Posts: 944 Member
    I use them pretty liberally when I cook. Coconut oil, palm oil, and animal fats (lard, tallow, ect.) I use to try in, and I use unsaturated oils (olive, flax, hemp) for use in salad dressings and other cold-prep. They make my food taste better, and they're healthy for you, provided that you're eating quality fats. Granted, I'm not counting calories to lose weight -- I'm just maintaining at this point.
  • annette_15
    annette_15 Posts: 1,657 Member
    I use cooking spray very sparingly. Id rather eat half an avocado than cook with a tbsp of oil
  • yagirlmella
    yagirlmella Posts: 21 Member
    I use a zero calorie olive oil cooking spray .
  • MakePeasNotWar
    MakePeasNotWar Posts: 1,329 Member
    I stopped using oil a few months ago, and I don't miss it. I'd much rather get my fat intake from nuts and avocados.
  • amusedmonkey
    amusedmonkey Posts: 10,330 Member
    I use oil and butter where needed in the amounts needed. For a simple saute or an omelet I just use a little bit in a nonstick pan, for something like a vegetable ragout or caramelized onions where the dish's taste and texture is pretty dependant on fat I use just enough to achieve the desired taste and consistency but not a drop extra. Took a lot of experimenting to get these just right.
  • brandnew222
    brandnew222 Posts: 42 Member
    Of course, olive oil - I'm Italian :D
  • Christine_72
    Christine_72 Posts: 16,049 Member
    yagirlmella wrote: »
    I use a zero calorie olive oil cooking spray .

    Zero calorie?

  • Alatariel75
    Alatariel75 Posts: 18,251 Member
    edited June 2016
    Christine_72 wrote: »
    yagirlmella wrote: »
    I use a zero calorie olive oil cooking spray .

    Zero calorie?

    The 'serving size' is half a second spray, and the FDA says is a 'serve' is under 5 cals, they can round down to 0. It's really just spray oil.

    I have Scanpans, so I don't use oil cooking in them, though I will add oil for taste. If using my cast iron dutch ovens, I use oil to sear, but I find a teaspoon does the job where a recipe may call for a tablespoon.
  • JeromeBarry1
    JeromeBarry1 Posts: 10,179 Member
    edited June 2016
    I have to get fats from somewhere and spraying it in the cook pan while taking credit for 1/2 tsp in my food diary just seems honest.
  • yagirlmella
    yagirlmella Posts: 21 Member
    Yes great value olive oil spray.. Thanks atariel75

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