Oils for weight loss
Replies
-
Oh my gosh! I just saw a recipe for Steak Diane using venison that called for 1/2 cup of butter!! I thought of this thread! Wow!1
-
@cmriverside :
I saw a segment of some show on the Food Network where there was a girl that had had a cast iron passed down through generations. Her proudest fact was that it hadn't been touched by water in over 100 years.
You're not supposed to wash your cast irons with water. You have to reseason them every once in a while, and it's good practice to oil them a bit before putting them away. [/quote]
Do you mean soap? Because if she doesn't clean it with water, that's just gross.2 -
@cmriverside :I saw a segment of some show on the Food Network where there was a girl that had had a cast iron passed down through generations. Her proudest fact was that it hadn't been touched by water in over 100 years.
You're not supposed to wash your cast irons with water. You have to reseason them every once in a while, and it's good practice to oil them a bit before putting them away.
Do you mean soap? Because if she doesn't clean it with water, that's just gross.
Not really. Burn it with fire. wipe it down with a damp/dry towel... light oil, cook till clean.
There's pans out there that haven't had direct contact with water in decades. and have never had contact with soap.5 -
@cmriverside :
I saw a segment of some show on the Food Network where there was a girl that had had a cast iron passed down through generations. Her proudest fact was that it hadn't been touched by water in over 100 years.
You're not supposed to wash your cast irons with water. You have to reseason them every once in a while, and it's good practice to oil them a bit before putting them away.
Do you mean soap? Because if she doesn't clean it with water, that's just gross.[/quote]
Hmmmm.... maybe. But I swear she'd said water. But it might be soap, and she just cleaned with baking soda or salt? I was so stoked about having a bit of trivia up my sleeve, but I think I spoke too quickly.
I've actually never owned one but have been thinking about getting one. Sounds like a heck of a lot of maintenance, though.0 -
@cmriverside :
I saw a segment of some show on the Food Network where there was a girl that had had a cast iron passed down through generations. Her proudest fact was that it hadn't been touched by water in over 100 years.
You're not supposed to wash your cast irons with water. You have to reseason them every once in a while, and it's good practice to oil them a bit before putting them away.
Do you mean soap? Because if she doesn't clean it with water, that's just gross.
Hmmmm.... maybe. But I swear she'd said water. But it might be soap, and she just cleaned with baking soda or salt? I was so stoked about having a bit of trivia up my sleeve, but I think I spoke too quickly.
I've actually never owned one but have been thinking about getting one. Sounds like a heck of a lot of maintenance, though.
It's actually fairly low maintenance if you use it regularly. It's higher maintenance if you have to store it, or use it infrequently.0 -
stanmann571 wrote: »@cmriverside :
I saw a segment of some show on the Food Network where there was a girl that had had a cast iron passed down through generations. Her proudest fact was that it hadn't been touched by water in over 100 years.
You're not supposed to wash your cast irons with water. You have to reseason them every once in a while, and it's good practice to oil them a bit before putting them away.
Do you mean soap? Because if she doesn't clean it with water, that's just gross.
Hmmmm.... maybe. But I swear she'd said water. But it might be soap, and she just cleaned with baking soda or salt? I was so stoked about having a bit of trivia up my sleeve, but I think I spoke too quickly.
I've actually never owned one but have been thinking about getting one. Sounds like a heck of a lot of maintenance, though.
It's actually fairly low maintenance if you use it regularly. It's higher maintenance if you have to store it, or use it infrequently.
Does it work well with glass top cook tops? I have an electric range and I'm afraid it won't get as hot as it would have on a gas one.0 -
Hmmmm.... maybe. But I swear she'd said water. But it might be soap, and she just cleaned with baking soda or salt? I was so stoked about having a bit of trivia up my sleeve, but I think I spoke too quickly.
I've actually never owned one but have been thinking about getting one. Sounds like a heck of a lot of maintenance, though.
I got my husband one of the Lodge pre-seasoned ones and was super nervous about maintenance, but it's really straightforward. I do use water though, along with a rubber scraper and a soft-bristle brush, then I dry it on the stove over low heat for a few minutes and rub in a little canola oil. He freaking loves cooking with it, and I love eating what he cooks. That said, he does use (bum bum BUM) oil in his cooking. Between the two of us we've lost maybe 70 lbs, though, so I guess it's not that bad.8 -
stanmann571 wrote: »@cmriverside :
I saw a segment of some show on the Food Network where there was a girl that had had a cast iron passed down through generations. Her proudest fact was that it hadn't been touched by water in over 100 years.
You're not supposed to wash your cast irons with water. You have to reseason them every once in a while, and it's good practice to oil them a bit before putting them away.
Do you mean soap? Because if she doesn't clean it with water, that's just gross.
Hmmmm.... maybe. But I swear she'd said water. But it might be soap, and she just cleaned with baking soda or salt? I was so stoked about having a bit of trivia up my sleeve, but I think I spoke too quickly.
I've actually never owned one but have been thinking about getting one. Sounds like a heck of a lot of maintenance, though.
It's actually fairly low maintenance if you use it regularly. It's higher maintenance if you have to store it, or use it infrequently.
Does it work well with glass top cook tops? I have an electric range and I'm afraid it won't get as hot as it would have on a gas one.
There is some risk of damaging the cook top, but no problem with the pan.
So there's that.
Normally, we throw ours in the oven after cleaning/reseasoning, run it up to 250 and then let it cool.1 -
stanmann571 wrote: »
bwahaha..Restaurant salad, anyone? ;P
On the seasoning: I throw my caldera in the oven (as opposed to the stovetop) when re-seasoning.
I use the aerosol spray oils... I can add way, way less than I could otherwise. I even get olive oil in the spray can for use on salads (I wouldn't really recommend olive oil for cooking though - unless you enjoy hitting the smoke detector with a broom frequently) along with a spray bottle of balsamic vinegar.@cmriverside :
I saw a segment of some show on the Food Network where there was a girl that had had a cast iron passed down through generations. Her proudest fact was that it hadn't been touched by water in over 100 years.
You're not supposed to wash your cast irons with water. You have to reseason them every once in a while, and it's good practice to oil them a bit before putting them away.
Hmmmm.... maybe. But I swear she'd said water. But it might be soap, and she just cleaned with baking soda or salt? I was so stoked about having a bit of trivia up my sleeve, but I think I spoke too quickly.
I've actually never owned one but have been thinking about getting one. Sounds like a heck of a lot of maintenance, though.
Even on my other pans, when possible, I usually just throw in some extra clean oil after cooking, heat a bit, and wipe out the excess.0 -
cmriverside wrote: »
Along those lines, what's with Value Village selling old rusty 10" cast iron skillets for $20 when I can buy a brand new one for $12?
Methinks they are thinking rust = seasoned like Grandma's.
I would choose a rusty old cast iron made by Wagner or Griswold before I’d choose a new one. The metal on the old ones is better quality and has a smoother cooking surface. Rusty ones are easy enough to restore with oil and salt.3 -
@cmriverside :
I saw a segment of some show on the Food Network where there was a girl that had had a cast iron passed down through generations. Her proudest fact was that it hadn't been touched by water in over 100 years.
You're not supposed to wash your cast irons with water. You have to reseason them every once in a while, and it's good practice to oil them a bit before putting them away.
Do you mean soap? Because if she doesn't clean it with water, that's just gross.
Hmmmm.... maybe. But I swear she'd said water. But it might be soap, and she just cleaned with baking soda or salt? I was so stoked about having a bit of trivia up my sleeve, but I think I spoke too quickly.
I've actually never owned one but have been thinking about getting one. Sounds like a heck of a lot of maintenance, though. [/quote]
Here's a good article on this: https://www.wikihow.com/Clean-a-Cast-Iron-Skillet
Cast iron is misunderstood mainly because the only thing you should not do is put it in a dishwasher or use dish soap.
Occasionally it will need re-seasoning, but in our household that's usually done just once a year. Usually all you need to do is clean, and wipe it down with some cooking oil.
In many ways cast iron is EASIER to clean. If something's stuck on you boil some water in it and just scrape it off.0 -
Cast iron - I have been using the same pans for decades and they are certainly seasoned. A ten inch skillet also makes an awesome roasting pan for a whole chicken - heat it in an oven to 500, take it out (carefully) and put the bird (seasoned however you want) in, return it to the oven for an hour or so with heat cut back to 375. It's yummy. If stuff ever sticks on, it's easiest dealt with while the pan is hot, and you can use either an un-soaped scouring pan or a few TBSP of kosher salt.
For oil - I use olive oil in a "Misto" (it's cheaper and no worries about propellants), as well as olive oil generally, unsalted butter (100 calories for a TBSP so it's less than a TBSP of oil), and canola although often the canola gets bad before I can finish a small bottle.
And finally, fat is an essential nutrient. You don't need a lot, but you do need some.0 -
Ok my bad for not wording things properly . I , personally don’t think that we need to add oil to a pan while cooking . My body seems to be well fuelled deriving oils from food and I prefer to skip the extra calories .9
-
Was feeling like eggplant today and decided to try something new. Browsing recipes I found this, which looked like something I would enjoy... Until I read the ingredients. That half a cup of oil reminded me of this thread.
ETA: as for cooking with oil, it's not used for the sole purpose of preventing food from sticking. No amount of "water frying" in the world can bring out the flavors of an onion like oil does, and I use onions in many of my dishes. Roasted vegetables without a bit of oil are not the same, either. I refuse to waste my calories on food that doesn't taste good.7 -
amusedmonkey wrote: »Was feeling like eggplant today and decided to try something new. Browsing recipes I found this, which looked like something I would enjoy... Until I read the ingredients. That half a cup of oil reminded me of this thread.
ETA: as for cooking with oil, it's not used for the sole purpose of preventing food from sticking. No amount of "water frying" in the world can bring out the flavors of an onion like oil does, and I use onions in many of my dishes. Roasted vegetables without a bit of oil are not the same, either. I refuse to waste my calories on food that doesn't taste good.
That eggplant dish sounds yummy. Since the eggplant is already cooked after the roasting or grilling, I would just use a much smaller amount of oil to saute the onions and spices and cook the tomatoes, then add the eggplant until it heats through. It wouldn't have the authentic texture of the original dish, but it would still taste good. Personally, I would probably enjoy it more that way, because while I love the flavors of many dishes from the Indian subcontinent, a lot of the finished dishes seem to have a similar, cook-everything-together-until-it's-like-baby-food texture that I'm OK with in a side dish but gets monotonous in a main-dish-sized serving.1 -
lynn_glenmont wrote: »amusedmonkey wrote: »Was feeling like eggplant today and decided to try something new. Browsing recipes I found this, which looked like something I would enjoy... Until I read the ingredients. That half a cup of oil reminded me of this thread.
ETA: as for cooking with oil, it's not used for the sole purpose of preventing food from sticking. No amount of "water frying" in the world can bring out the flavors of an onion like oil does, and I use onions in many of my dishes. Roasted vegetables without a bit of oil are not the same, either. I refuse to waste my calories on food that doesn't taste good.
That eggplant dish sounds yummy. Since the eggplant is already cooked after the roasting or grilling, I would just use a much smaller amount of oil to saute the onions and spices and cook the tomatoes, then add the eggplant until it heats through. It wouldn't have the authentic texture of the original dish, but it would still taste good. Personally, I would probably enjoy it more that way, because while I love the flavors of many dishes from the Indian subcontinent, a lot of the finished dishes seem to have a similar, cook-everything-together-until-it's-like-baby-food texture that I'm OK with in a side dish but gets monotonous in a main-dish-sized serving.
Yeah, I ended up using half the oil (which is still a lot), but used it as a sandwich spread so the portion was not too big and I enjoyed it a lot for reasonable calories. It still had a semi-authentic texture with the oil so the compromise did not affect my eating experience much. I recommend this dish, it turned out really good (if you like eggplant).0 -
amusedmonkey wrote: »lynn_glenmont wrote: »amusedmonkey wrote: »Was feeling like eggplant today and decided to try something new. Browsing recipes I found this, which looked like something I would enjoy... Until I read the ingredients. That half a cup of oil reminded me of this thread.
ETA: as for cooking with oil, it's not used for the sole purpose of preventing food from sticking. No amount of "water frying" in the world can bring out the flavors of an onion like oil does, and I use onions in many of my dishes. Roasted vegetables without a bit of oil are not the same, either. I refuse to waste my calories on food that doesn't taste good.
That eggplant dish sounds yummy. Since the eggplant is already cooked after the roasting or grilling, I would just use a much smaller amount of oil to saute the onions and spices and cook the tomatoes, then add the eggplant until it heats through. It wouldn't have the authentic texture of the original dish, but it would still taste good. Personally, I would probably enjoy it more that way, because while I love the flavors of many dishes from the Indian subcontinent, a lot of the finished dishes seem to have a similar, cook-everything-together-until-it's-like-baby-food texture that I'm OK with in a side dish but gets monotonous in a main-dish-sized serving.
Yeah, I ended up using half the oil (which is still a lot), but used it as a sandwich spread so the portion was not too big and I enjoyed it a lot for reasonable calories. It still had a semi-authentic texture with the oil so the compromise did not affect my eating experience much. I recommend this dish, it turned out really good (if you like eggplant).
I love eggplant. My favs are eggplant in garlic sauce (yu shang); baba ghanoush; plain grilled or roasted with olive oil and a little garlic; and eggplant parmesan (no breading, because anytime I can save time and calories by skipping something I don't much care for is a triple win). I should give this a try; I've tried a few southern/southwestern Asian recipes lately, trying to expand my repertoire. I love what sauteing the spices in oil with onion/garlic/ginger does for them.1 -
Incorrect. I ate less calories because i stopped consuming the most calorie dense food on the planet.baconbutt1996 wrote: »
This! Oil is the most calorie dense food on the planet. It's hard to keep a calorie deficit, when a tiny little bit of oil can add hundreds of calories to a dish. It has no fiber, and very little nutrition. It's hollow calories. Personally, i found that once i cut oil, my weight loss was a lot faster. I ended a plateau by cutting oil.Holly_Wood_888 wrote: »Skip the oil ! Our bodies don't need it.
No, you ended a plateau because you obviously started logging accurately and staying within the calorie goal required to lose weight for whatever your stats are. Don't demonise a food because your logging sucked.
6 -
I use mostly olive oil for cooking, unless a recipe specifies something else.0
-
I've got olive oil, sunflower oil and butter and clarified butter (ghee, used a lot in Indian cooking). Use all of them as needed. I agree with a previous poster that you need oil to bring out the favour of onion. I use a lot of onion, ginger, garlic and coconut in my cooking and it doesn't taste the same without the oil. Coconut oil is the "in" oil now (facepalm) In south India coconut oil has been used for centuries, as another poster pointed out good for the hair too! In my opinion all oils are equally good/bad, use them in sensible quantities and log them. I have not tried the sprays and other stuff.0
-
Holly_Wood_888 wrote: »Skip the oil ! Our bodies don't need it. For most foods, cooking with water or baking works just as well. Ie. Chicken breast - season and put balsamic vinegar on them - pop in the oven
Perhaps skip the carbs instead? THAT is something we don't need8 -
pinkraynedropjacki wrote: »Holly_Wood_888 wrote: »Skip the oil ! Our bodies don't need it. For most foods, cooking with water or baking works just as well. Ie. Chicken breast - season and put balsamic vinegar on them - pop in the oven
Perhaps skip the carbs instead? THAT is something we don't need
How about not skipping either? Life is too short!7 -
Personally, I need vegetables, vegetables have carbs.
I don't "need" added oils, but if a little olive oil (or some other oil) makes food taste extra good, why would I skip it. However, many recipes (especially eggplant) often involve more than is actually needed for taste, yes.4 -
I rediscovered oil as it makes my salads so much more palatable. Oil also is metabolized the slowest so for people who have trouble controlling their blood sugar levels it helps even everything out.
Now, how much oil makes a big difference. A tablespoon is plenty and very often a teaspoon is enough.1 -
The only days when I avoid oil or keep it low fat is when I'm eating 500 calories on my fast days...otherwise in my house the food is doused in oil. My mum uses about a cup of oil in her curries.0
-
pinkraynedropjacki wrote: »Holly_Wood_888 wrote: »Skip the oil ! Our bodies don't need it. For most foods, cooking with water or baking works just as well. Ie. Chicken breast - season and put balsamic vinegar on them - pop in the oven
Perhaps skip the carbs instead? THAT is something we don't need
Actually scientifically speaking you have a fair point that we only have essential amino acids and essential fatty acids. So technically we don't need carbs...but I need to enjoy life so yeah. Life without peas, carrots and potato would be miserable.0 -
Can anyone recommend a good cheap non stick frying pan? I want to reduce my oil using but my food just ends up burning!
I strongly recommend a cast iron frying pan. It's inexpensive and once seasoned, lasts for life.
http://www.southernliving.com/food/how-to/how-t0-season-a-cast-iron-skillet
But with cast iron you do need to still use oil. Especially before it’s well seasoned.
I use cast iron, stainless steel, and also have one calphalon nonstick pan for the stuff that just really wants to stick. Some people prefer the ceramic nonstick, but the only experience I have with that is one of my instant pot inserts.0 -
suzannesimmons3 wrote: »
It’s fine to wash them. But yes, keep it oiled and dry it well between washing and oiling. My mom put them on a low burner, so that’s what I do.0 -
suzannesimmons3 wrote: »
Ceramic and Teflon don’t need seasoning. Neither does stainless. Just cast iron and steel.0 -
Maybe it's my old lady experience with early Teflon. I've thrown out several old Teflon frying pans, but never my cast iron.
Teflon eventually wears off. If you get a good one it lasts longer. The t-fal I had lasted about 10 years. The calphalon I have is lasting longer, but I don’t expect it to last forever. But I’m the only one in my house now and roommates were hard on the T-fal. Nobody else except the occasional family members who is visiting touches my pans now. And they know how to treat them.
I also have some cast iron. Some new I’ve bought. Some of my grandpa’s, I suspect one was “borrowed” from his mom. The old stuff is smoother. My mom is the only person who ever touches the cast iron. My siblings aren’t comfortable with it.
But both, as well as my stainless, have their uses. I’ve only kept one nonstick frying pan around for years.0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.5K Fitness and Exercise
- 431 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions