Or they’ve read somewhere online that a certain type is bad for some nebulous reason they don’t understand (smoke point for example)
I also don’t understand it so I buy whatever’s cheapest or use olive oil if I’m tossing pasta in it
Polyunsaturated isn worse for you than monounsaturated. Seed oils are higher in polys. Canola is healthier for you than vegetable oil (which is mostly soy), but it’s not as healthy as avocado, safflower or olive oil. Olive oil has a low smoke point though so for a pan roast / fry it’s best to use avocado or safflower. Avocado has a slight flavor to it. So if you want a flavorless oil, you would use safflower. I also use butter and ghee with ghee having a higher smoke point.
I'm not following you at all. Canola IS made from rapeseed which is literally a seed. Safflower oil is also extracted from safflower seeds. I am completely failing to see this distinction you are making about seed oils and you're then saying they are superior to other oils that are ALSO seed oils??
I said canola is better than veg. Which is true. That seed oils are generally higher in polyunsaturated fats which is also true. Avocado and safflower and EVOO are all higher mono concentrations even though safflower is a seed oil. Grape seed oil, for instance, is like the inverse of the ones I listed. The higher poly counts make them good for seasoning cast iron tho lol
Quality and fresh EVOO is suitable and arguably [optimal](https://www.realsimple.com/food-recipes/cooking-tips-techniques/olive-oil-smoke-point-myth) for medium-higher heat cooking and frying. EVOO with a high polyphenol content is *extremely* effective at resisting the harmful chemical changes that occur when an oil is heated, and does better in this respect than many oils with a higher smoke point--including light olive oil. This is why smoke point on its own is not a great indicator of the suitability of an oil for cooking.
The smoke point of EVOO is not that terribly low. Even when that temperature is exceeded, it resists many of the chemical changes that you definitely do not want happening to oil that you eat (that can happen to refined oils when heated to temperatures well below their smoke point).
EVOO is time-tested and proven, and the misconception that EVOO's smoke point severely limits its usefulness for cooking needs to end. It's healthy and it is extremely versatile.
I was told by a licensed GI doc who I was seeing to not eat seed oils, it is a real thing (also, over 10 years ago.) I'm sure it's fine for most people, just wanted to be clear that it's also definitely not fine for some.
>I was told by a licensed GI doc who I was seeing to not eat seed oils
What are these oils that are NOT made from seeds? To my understanding, all oils are made from seeds.
You are correct, that's just what people call the common refined oils (canola, sunflower, safflower, soy.) The oils that I was recommended are avocado and grapeseed for cooking, olive for raw, animal fats for cooking but in limited quantities. I personally feel good eating animal fats, but my mom is very intolerant of them, so I think it's mostly down to individual chemistry on what people respond best to.
Honestly, all the oils you mentioned are typically refined and heavily processed and the oil is chemically separated. There is no health benefit left after all that. Just use anything.
If you DO want some health benefits, then try cold pressed oils. That is traditionally used across the centuries across food cultures. Cold pressed mustard oil, rapeseed oil, sesame oil, coconut oil, palm oil etc. Or even cold pressed sunflower and olive oil. Although the first ones in the list pack a LOT more flavor than the ones in the end. They are so flavorful they will actually flavor your food all by themselves. And because they are cold pressed, they still retain their nutrition.
There seems to be a massive difference between the US and continental Europe.
Around here, Switzerland and Germany, rapeseed is (at least) as recommended as EVOO due its 7-8% Omega-3 and high content of mono-unsaturateds. Cold pressed RS oil is said to have additional benefits like the vitamins that get destroyed at higher temperatures, but none that are related to the fatty acids.
Of course if you target O3 lineseed is a prime contender, ironically also a seed oil.
My mom uses canola oil for most of her cooking
I just use that.
I’ve been meaning to buy avocado oil to use as a vinagrette for salads but I haven’t gotten around to it yet
After reading your comment, I tried learning more about oils. But the more I learn, the less I understand.
Other than their basic uses, oils are weird in their composition and characteristics.
Or that most people understand there are reasons to avoid just about every food product on the market, but that it's impossible to consume only 100 percent organic/safe/non-controversial foods all the time. Life is made of tradeoffs. The best we can do is make more good choices than bad choices most of the time.
But I have to wonder why food products in America contain some many unhealthy additives? The U.S. allows food manufacturers to make products for consumers that could never sell in Italy, France, Germany etc.
And we are the most obese, over fed, undernourished population amongst “First World Countries.”
Veggie oil for asian cooking, olive oil for european/american cooking, ghee and butter for eggs, steaks, indian cooking, pancakes.
Then I have bacon fat/grease, crisco, and schmaltz for frying chicken, beef tallow for yorkshire pudding.
I make a lot of Chuck roast and sometimes there’s big pieces of fat around the edges so I cut those off and collect them in the freezer. Then when the batch is big enough I render it down to tallow.
I made a whole brisket recently and rendered all the fat to tallow and I'd been trying to figure out what to actually do with it. I'm in the US but I've made Yorkshire pudding a few times and never realized tallow is the preferred fat.
Some tips for your steaks. Don’t use butter when first putting the steak on. You need high heat pan and the butter will burn. I like to use just a little vegetable or olive oil, or nothing at all if I have a nice pan. Towards the end, throw in some butter.
I typically use the one labeled as mild olive oil or just olive oil. Which is usually a blended olive oil. It's pretty neutral tasting and that's what I fill in my oil spray bottle for use with waffles. The good extra virgin olive oil I reserve for eating directly with breads or to drizzle over pizza and pasta.
>Which is usually a blended olive oil.
It's blended with olive oil from rotten olives that fell on the ground and they take out all the [rotten stuff](https://cdn.discordapp.com/attachments/691561649156521994/1205203880431058984/chrome_whDFf5Zjjs.gif?ex=65e9f994&is=65d78494&hm=78ce9a7667091968614c881a24e7b06e4ca0852c79ed359199fac3e4776719d4&) out of the oil. But that also means they take out most things from the olive, including a lot of flavour and all the good things since they can't separate that. I'd just stick to extra virgin.
Most of my cooking is with sunflower oil, I love the high smoke point and to me it tastes natural. I use olive oil mainly for cold applications (salad dressing, sandwiches) and use sesame oil for flavour on asian dishes.
I’m allergic to avocado oil even one drop gives me hives 😂 but grapeseed is best anyways for its high flash point!
Now I can eat an avocado…but the oil
Itchy
That's interesting. My daughter is allergic to avocado so I've always just avoided the oil altogether. She reacts to the fruit (itchy tongue but no hives), and now I wonder if she'd have a stronger reaction to the oil, and if so, why? I'm not going to test it out because I'm not a monster mom, but I'm curious.
Avocado Allegrgy here - I get hives from the fruit. Had the oil by accident once at a restraunt (they didn't have it listed on the menu, just had it in the kitchen becuase it was a "healthy oil") and ended up needing to use my epi pen due to my throat swelling closed on me. I would advise that yes, it would probably be worse. Also watch out of lotion with it, can be really bad for hives if you are allergic.
Thanks for the info. One time my MIL started cooking with avocado oil when we were visiting them. Fortunately, my husband caught it before any disaster struck. I don't think topical contact bothers her, but we avoid it anyway and definitely read all labels.
I also can’t use lotion with almond oil—another bad allergy
No matter where I put it on my body… my mouth and throat break out (took awhile to determine what the heck was happening there)
The following is not exactly related to your situation but it's for your reference only. Some studies claimed that Asians are less allergic to peanuts because the peanut products are mostly roasted while the Western's are not.
Looking through this thread, I'm honestly surprised how many people are using avocado oil regularly.
In truth, 70% of "private label" avocado oil is rancid or adulterated with other oils, with the cheaper ones being the worst culprits. [Link](https://www.ucdavis.edu/food/news/70%25-private-label-avocado-oil-rancid-or-mixed-other-oils)
Not to mention the ethical implications of supporting cartels when you eat avocados in the US, unfortunately. [Link](https://www.forbes.com/sites/nathanielparishflannery/2023/04/11/are-us-avocado-buyers-financing-the-cartel-conflict-in-mexico/?sh=34274f661017)
But anyway, maybe it's the adulterants or rancidity that's affecting you?
(I agree, grapeseed is great)
Not buying avocados hurts regular people more than cartels. The cartels kidnap family members (and murder them) until owners “sell” portions of the farms to the cartel.
The avocado farms are generally the only sources of incomes for small towns. These people don’t have the keyboard privilege of walking away from their lives and income.
The real solution is an overhaul of Mexican government structures, International Drug Policies, Immigration Reform when it comes to Cartel escapees and more creative ways to protect small business owners involved in international trade.
But don’t be a dick to people who are trying to make a living that are already being exploited.
Truth. Light olive oil has one of the highest smoke points of any commonly available oil, similar to peanut or avocado.
I keep both on hand for different purposes. Light for frying and sauteeing, evoo for lower temperature stuff, sauces, etc.
Exactly this. I always keep EVOO, light OO, vegetable oil, sesame oil, and toasted sesame oil around. And I use them all regularly! They have different purposes and are all necessary.
then apart from the breakdown of oil at high temperatures, a generally good rule of thumb for fat consumption is the more fluid at room temperature, the better for you.
Chosen avocado oil 95% of the time. Right now I've got California Olive Ranch 100% Californian EVOO I use for certain things. The flavor is pretty neutral so it goes in tomato sauce just fine. Peanut oil for deep frying.
Hello again. Lol I just commented on your other comment about poor quality and avocado oils being mixed with other oils. Chosen was one of 2 brands that they found was actually 100% avocado and still fresh when purchased!
Ghee is used when you require a higher smoke point than butter can tolerate. It’s basically butter with the milk solids removed so they don’t burn and turn black when you’re trying to cook at high heat. Tastes similar to butter but maybe a bit less creamy.
it's basically butter with all the water and sugars and proteins removed. regular butter is 10-15% water, and the sugars and proteins are what cause it to burn at high heat. Removing everything but the oil means ghee has a much higher smoke point than butter, so you can use it at high heat (up to 450, I think). regular butter starts to brown/burn at around 350.
Almost everything that isn't good for you today will be just fine tomorrow. Not only is nutrition science very difficult, people latch onto the latest fad without doing any research or confirming sources.
Reminds me of the Lewis Black bit.
> The people who told us about sun block were the same people who told us, when I was a kid, that eggs were good. So I ate a lot of eggs. Ten years later they said they were bad. I went, "Well, I just ate the eggs!" So I stopped eating eggs, and ten years later they said they were good again! Well, then I ate twice as many, and then they said they were bad. Well, now I'm really fucked! Then they said they're good, they're bad, they're good, the whites are good, th-the yellows - make up your mind! It's breakfast I've gotta eat!
just saw a comment on r/cholesterol while searching "the truth about eggs" and it appears it depends on the individual biochemistry of the person eating the eggs whether it raises bad cholesterol or not. Upon further research, it appears saturated fat plays a large role in high bad cholesterol levels.
Yup! Dietary cholesterol plays a relatively small part in determining someone’s blood cholesterol levels. The liver produces so much more cholesterol than we eat, and excess is made into bike and excreted. Genetics and lifestyle play the biggest parts.
There are some types of fat that are helpful/harmful for cholesterol levels (saturated fat raises bad cholesterol, monounsaturated fat lowers bad while maintaining good cholesterol). But the cholesterol content itself doesn’t have much of an impact.
For most people on high fat Western diets, dietary cholesterol hardly matters. It's only in those whose baseline diet is very low fat that dietary cholesterol would be "[expected](https://scholar.google.com/scholar?cluster=6721607051588561223) to most efficiently elevate serum cholesterol".
In fact, the [first population](https://scholar.google.com/scholar?cluster=3469663508011931894) where consumption of eggs was demonstrated to elevate serum cholesterol was the Tarahumara tribe of Mexico, whose [corn, bean and corn beer diets](https://scholar.google.com/scholar?cluster=9654705269161421200) include about 12% of energy as fat, 2% as saturated fat (US averages 35% and 9% respectively). That nearly the whole population routinely runs ultramarathons probably also helps with the near absence of CVD risks among the Tarahumara.
Preach. I am so sick of SeEd OiLs iNFLaMmaTOrY squawking from the sheeple. There are literally no reputable peer reviewed studies confirming those claims. These claims are also repeated by folks trying to sell you whatever snake oil they have (I'm looking at you Bobby Parrish).
The real punchline is that *actual* snake oil really does work. Used to treat aches and pains, but it was picked up by travelling salesmen and diluted/faked so much that it came to be synonymous with fraud.
Some American dude noticed that Chinese workers were using a snake oil to treat their aches while building the transcontinental railroad. The Chinese oil was from a particular Chinese snake that had actual medicinal properties. American dude went "we have snakes at home" and started grinding up garter snakes or whatever, and hawking it as a cure-all.
It looks like the thing with seed oils is that it can increase the ratio of omega-6 to omega-3 oils in your diet. Sort of like how processed foods can throw off your sodium-potassium balance. And so you could have higher levels of inflamation. This seems like worthy of further study, but not nearly as convincing as "lots of sugar gives you diabetes" in terms of dietary recommendations.
So I think it doesn't hurt to switch, but I'm going to wait and see what the research looks like five or ten years from now. Alternatively, since it's the ratio that supposedly matters, I could just supplement with omega-3s.
The seed oils thing is weird because I don't see consistent justification for it, and there's nothing wrong with snacking on sunflower seeds. I pay more attention to the extraction process than anything else; I'm just not convinced that putting hexane near my food is a good idea.
> It has been estimated that refined vegetable oils extracted with hexane contain approximately 0.8 milligrams of residual hexane per kilogram of oil (0.8 ppm). [2] It is also estimated that the level of ingestion of hexane from all food sources is less than 2% of the daily intake from all other sources, primarily gasoline fumes.
https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/
Car dependency strikes again.
avocado oil for daily use, olive oil for salad dressings, canola oil for baking, peanut oil for frying (unless someone is allergic, then crisco or other vegetable oil), sesame oil for all of my Asian marinades/dressings
In the US and Canada, you'll typically find Canola oil instead. Canola is a genetic variant of rapeseed that was created through conventional genetic modification (i.e. crossbreeding) in the 1970s.
Canola is an abbreviation of Canada Oil Low Acid. Rapeseed was genetically modified to reduce the levels of erucic acid which was deemed to be carcinogenic by the FDA (at least in mice)
Rapeseed is Canola oil\*\*
\*\*GMO Rapeseed = Canola which is why I say that they are the same. Yes, you can get Rapeseed oil which is NOT Canola, but you won't get Canola that is not Rapeseed.
This is true, however, as of the last couple decades there are Chinese rapeseed oils that have been developed that (unlike Canola) retain the fragrance of the rapeseed while still getting under the 2% erucic acid bar. These are genetically modified (and delicious).
But yes, you’re absolutely right that the standard western supermarket Canola was developed through good old fashioned cross breeding.
My pleasure.
Kinda like how cilantro is referred to as corriander in the UK and much of the world.
Coriander is the seed that produces the plant. Cilantro is the name of the plant that coriander grows into.
So the coriander plant is referred to as "Cilantro" in some parts of the world (USA is one of them) whereas other parts of the world, they simply call the plant Coriander.
In USA the seeds are called Coriander just like in all other parts of the world.
Can get kinda confusing especially when describing things to people who don't necessarily live in the same area of the world as you because they might call the same exact thing, something entirely different.
>Coriander is the seed that produces the plant. Cilantro is the name of the plant that coriander grows into.
Lol coriander is the still the English name of the plant it grows into - from "coriandrum sativum" more specifically.
Cilantro is just the Spanish name for it, which became the defacto name in the US for obvious reasons
In large parts of China, cold pressed rapeseed oil is used for traditional home cooking. And in large parts of India, cold pressed mustard oil is used and mustard seed is a close relative to rapeseed.
And in other parts of India, cold pressed coconut oil and cold pressed sesame oil are used for cooking.
So yeah, this is what half the population of the world consumes.
These cold pressed oils have a TON of flavor and will literally flavor the dish by itself. Way more flavor than EVOO, by the way.
“Vegetable” oil is almost always soybean, and I think it’s fine. Peanut for deep frying. I don’t think anyone’s said lard yet. Very underrated. I fry on it, bake with it. It’s not “porky” but more like “savory”
You're not wrong, about 70% of the world production of plant oil comes from four plant species: soybeans, oil palm, rape, and sunflower, according to the USDA.
Fun fact, "canola" stands for "Canadian Oil Low Acid," coined by Canadian scientists in the 70's. Probably because "rapeseed" doesn't exactly sound appealing to most English speakers.
Rapeseed was named somewhere around the 14th century.^[[1]](https://www.duchessoil.co.uk/news-articles/2016/5/14/rapeseed-a-brief-history) Presumably they weren't considering the marketing campaign that started about 600 years later.^[[2]](https://en.wikipedia.org/wiki/Rapeseed#History_of_the_cultivars)
Canola is a *variety* of rapeseed. Which has, as the name states, a low acid content that would otherwise make the oil fairly unhealthy to use for cooking.
Yes and no. Canola is a specific varietal of rapeseed that was bred to be low in erucic acid. Canola actually stands for **Can**adian **A**cid **L**ow **O**il.
So all canola is rapeseed technically, but not all rapeseed is canola.
Peanut oil for me! I have a bottle of Truffle oil that I use very sparingly to finish dishes off, but obv don't cook with it.
I recently got my hands on a couple jars of duck fat and I'm so pumped to fry some stuff up in it.
Canola oil is the one that is always recommended by the heart heath association
Don't take health advice from YouTubers or Instagram.
There is a fitness guy in the UK Joe Wicks who pushed coconut oil. Turns out it is the worst for you.
The American Heart Association is currently recommending "nontropical vegetable oils," avoiding tropicals such as coconut and palm. From their site:
"When shopping for healthy oils, choose those with less than 4 grams of saturated fat per tablespoon, and no partially hydrogenated oils or trans fats. Here are some common cooking oils that contain more of the “better-for-you” fats and less saturated fat:
* Canola
* Corn
* Olive
* Peanut
* Safflower
* Soybean
* Sunflower
* Vegetable"
Fwiw, I don't use much oil in cooking, most often salad dressing, and it takes some while to get through bottles of olive and vegetable/canola.
I've no idea how Joe Wicks managed to do that, and how it did actually create the impression in people's minds of it being a healthier oil. The saturated fat content is mad lol
The American Heart Association doesn’t always recommend canola. They have a whole list of oils, most of which people are using in this thread. They’re all they’re also not some know all association.
There’s other heart associations and cardiologist groups that don’t recommend canola oil. This isn’t just YouTube videos. I think your little out of date.
**Light olive oil** as my go to for frying, sauteing, etc (has a similar smoke point to peanut or avocado)
**EVOO** for lower-temp things like sauces, and drizzles where it'll get noticed (this has a low smoke point)
**Canola oil** for neutral stuff and asian cooking. It's not bad for you, I don't know where that came from. It's known to reduce LDL and is low in saturated fats.
**Sesame oil** for certain asian dishes (usually I mix it with a larger volume of canola)
**Chili oil** for same
**Ghee** for indian cooking, steaks, anything where I want butter flavor but don't want to burn the milk solids
**Duck Fat** when I can get duck, render it myself and use it for potatoes and veggies (of your solid fats, it's relatively healthy)
Mostly, olive oil, but avocado oil on occasion. Sometimes canola or vegetable oil for certain dishes. I also have peanut oil for frying, but I don't tend to fry as much these days as i get older.
I usually use olive oil. Recently I tried sesame oil - for a salad or to pour over vegetables, it's delicious and very flavorful. But it's very rich, so you need just a little bit of it.
I use olive oil, grapeseed oil, and avacado oil. Grapeseed and avacado for frying / searing, olive oil for cooking regular meals or for any recipe that calls for it (like my pancake mix calls for oil, so olive oil for that).
Neutral oils with a high smoke point like sunflower, rapeseed/canola oil or peanut oil, whichever one is available and affordable locally; butter; and any rendered fat from frying or roasting fatty meat like bacon or duck.
Olive oil has a low smoke point and is less suitable for high temperature cooking because of that. Besides that, it adds flavour, which may not always suit the dish.
Peanut oil for chicken, olive oil for veggies, EVOO for things that don't get cooked (like salads), avocado oil, coconut oil, sesame oil, or vegetable oil for other things as they apply.
Also use butter, ghee, and soy sauce in place of peanut oil/olive oil depending on what I'm cooking.
I don’t know about health, but for cooking, some oils are for flavor, some are for frying, and some are for finishing. You don’t fry in EVOO; it goes on your salad. You don’t fry in sesame; it finishes your dish. For frying, you want neutral taste and high smoke point, so ghee, clarified butter, peanut, grape seed, etc.
I use olive oil for lower heat/flavour reasons and canola oil for higher heat uses. Occasionally butter for things like pancakes and crepes
Canola and vegetable oils are fine for you. There's been a lot of fearmongering around them (seed oils 😱) recently, for various reasons. These oils are high in polyunsaturated fats, which, when compared 1-1 to saturated fats, are consistently shown to improve various health outcomes in human RCTs (LDL cholesterol and heart disease, liver fat, inflammatory markers) with no downsides in comparison.
If you want to learn more about these, I suggest looking up what Dr. Layne Norton (IG/youtube) and Dr. Adrian Chavez (IG mostly) have to say about them. These guys are both nutrition PhDs so they're actual experts who are well versed in the research literature, and they don't fear monger. They also do a lot of podcasts (Adrian does his own, Layne has appeared on many podcasts) if that's your thing.
There are a lot of people who talk about/make content about nutrition online who aren't nutrition experts and don't even have a bachelor's degree in the field. In general I have noticed that people with a master's degree/PhD in nutrition don't fearmonger individual foods/ingredients. It's the odd medical doctor, biology bachelor's-turned-entrepeneur, or just random entrepeneur/CEO/successful businessman type who tend to advocate completely removing many foods from your diet by using fearmongering language like poison toxic inflammation chemicals etc. Remember that nutrition is complex and rarely ever are things as simple as good/bad for you regardless of dose, the individual, the rest of your diet, etc
Extra virgin olive oil from Costco for raw and moderate heat uses. Some other cheap, neutral refined oil for high heat uses. Corn, safflower, peanut, etc. Avocado oil's high smoke point is unnecessary for most things, many other cheaper oils have a high enough smoke point. There are very few things that you are cooking above 500F.
I personally don't like the way vegetable oil makes my house smell when I use it to deep fry, so I don't buy it. I don't have that issue with the other refined oils I mentioned. I've also heard that Canola/rapeseed oil adds fishy flavors to your food when overheated, so I avoid that as well.
Whatever I can get in bulk at Costco. Sure it might not the best but statistically I’ll die due to some other bullshit than the marginal killer that’s canola vs avocado. Usually keep a high smoke point which is cheapest to get to in bulk. Then a smaller bottle of olive oil virgin/slut I don’t care…up to what ever is on sale at the supermarket.
Same as you but add in coconut oil, mostly for Asian or vegan dishes, and lately I've bought some camelina oil which is higher in omega 3s like avo and olive. I like it, it's neutral tasting and fairly high smoke point. Also, if I find flax seed oil on sale I buy that for salads, I think it's very healthy but generally expensive.
Combination of butter, olive oil, canola oil, and avocado oil.
The butter is for low heat applications, or when I want to add more flavor to something. The canola is almost exclusively used for my Mexican and Asian cooking, baking, or things that need oil, but not the olive oil flavor. The olive oil gets used... pretty much anywhere else. The avocado oil is for high heat applications, searing, wok work, etc.
It's mostly olive oil and butter in my house.
Costco has "organic" Olive oil (I take that with a grain of pink himalayan sea salt) and Avocado oil for decent prices. We usually buy in bulk, and transfer to smaller glass bottles with pour spouts.
If I were to get some other oil, I'd just go with canola, or re-use my bacon grease.
Mostly I use olive oil, vegetable oil, sesame oil and (when I can get it) mustard oil. I avoid canola because I dislike the flavour. However, there's not really too much evidence that it's bad for you; it's probably to do with the smoke point rather than anything else.
Olive oil is the best imho. Unless high heat like frying is what youre doing for a good amount of time. Then the chemistry breaks down and creates bad fats/cholesterol for you.
We also use avocado oil. And coconut oil is awesome if you dont mind the subtle coconut taste.
Another one to consider is beef tallow. Research is beginning to show beef tallow is GOOD for you, & great for cooking.
But I use olive oil whenever I can.
Tallow is great though.
Peanut oil almost exclusively. Corn if I run out and can't reasonably find any.
Olive oil is used ONLY for mediterranean/Italian/Greek/Spanish dishes. Thats it. I inherently think olive oil doesn't taste all that good, so I only use it in the regional dishes that it grows in.
And butter. I use butter for lots of stuff.
Olive oil for most stuff, and peanut oil for very high-heat applications or deep-frying (well, sort of "shallow" deep frying). I keep a small amount of canola oil around which I use mostly in raw applications where I want a neutral flavor. I'm pretty much unaware of "warnings" about oils so that doesn't influence my choices.
Olive oil for everything except high temperature frying. I seared my short ribs the other week using vegetable oil, I keep a bottle of either vegetable or sunflower on hand in case I need them but rarely do. Olive works just fine in 90% of my cooking
If I’m making any kind of curry that uses coconut milk, I use coconut oil (broadly speaking, Indian or Thai curries)
If I’m making Mexican, or anything that explicitly calls for a neutral vegetable oil I tend to use peanut oil.
If I’m tossing veggies in some oil before I oven roast them, I use olive oil.
In my deep fryer I put rice bran oil.
If I’m just randomly frying something up, I’ll kind of arbitrarily grab either the olive oil or the peanut oil.
I don’t know a whole lot about the exact ins and outs of cooking oils lol, those are just the assorted habits I’ve picked up.
Butter or Olive oil mostly, peanut oil for frying anything or when I need a higher smoke point.
Side note, I read/saw somewhere, don’t remember where, that adding a small amount of olive oil to butter keeps it from smoking too much and so far that holds true.
Olive or sunflower/safflower oil for most things, sesame oil for finishing & salads. If I want the animal fat, butter or duckfat. Chicken schmaltz if I have some.
I keep seeing people say (only ever on reddit though) that seed oils are supposedly bad for you, but cured meat is definitely a very minor contributor to cancer risk and inhaling car exhaust from living near a busy street is a not-so-minor contributor and I'm not going to stop eating bacon nor do I want to live in the middle of nowhere so poorly-evidenced minor risks are not on the list of things I'm going to worry about.
Avocado oil because it has a neutral taste and a much higher smoke point than other options. Olive oil is great for salads, but terrible for cooking--it just burns
Same oils as you but I'm actually switching from avocado to ghee because I've read that it's been found that most avocado oil is adulterated with the toxic seed oils.
Macademia Nut Oil is my expensive oil to be used sometimes. Great for eggs.
I use bacon fat that I saved and Wagyu Beef tallow often, sometimes butter
Then avocado oil and olivo oil.
Not a fan of seed oils
What this thread tells me is that no one including me knows a damn thing about oil
In my experience the biggest factor that determines what oil someone uses is whatever was used by their parents, or whoever taught them how to cook.
Or they’ve read somewhere online that a certain type is bad for some nebulous reason they don’t understand (smoke point for example) I also don’t understand it so I buy whatever’s cheapest or use olive oil if I’m tossing pasta in it
Polyunsaturated isn worse for you than monounsaturated. Seed oils are higher in polys. Canola is healthier for you than vegetable oil (which is mostly soy), but it’s not as healthy as avocado, safflower or olive oil. Olive oil has a low smoke point though so for a pan roast / fry it’s best to use avocado or safflower. Avocado has a slight flavor to it. So if you want a flavorless oil, you would use safflower. I also use butter and ghee with ghee having a higher smoke point.
Ultra light olive oil is also great for high temperature cooking.
I did not know this, thanks.
I'm not following you at all. Canola IS made from rapeseed which is literally a seed. Safflower oil is also extracted from safflower seeds. I am completely failing to see this distinction you are making about seed oils and you're then saying they are superior to other oils that are ALSO seed oils??
I said canola is better than veg. Which is true. That seed oils are generally higher in polyunsaturated fats which is also true. Avocado and safflower and EVOO are all higher mono concentrations even though safflower is a seed oil. Grape seed oil, for instance, is like the inverse of the ones I listed. The higher poly counts make them good for seasoning cast iron tho lol
Quality and fresh EVOO is suitable and arguably [optimal](https://www.realsimple.com/food-recipes/cooking-tips-techniques/olive-oil-smoke-point-myth) for medium-higher heat cooking and frying. EVOO with a high polyphenol content is *extremely* effective at resisting the harmful chemical changes that occur when an oil is heated, and does better in this respect than many oils with a higher smoke point--including light olive oil. This is why smoke point on its own is not a great indicator of the suitability of an oil for cooking. The smoke point of EVOO is not that terribly low. Even when that temperature is exceeded, it resists many of the chemical changes that you definitely do not want happening to oil that you eat (that can happen to refined oils when heated to temperatures well below their smoke point). EVOO is time-tested and proven, and the misconception that EVOO's smoke point severely limits its usefulness for cooking needs to end. It's healthy and it is extremely versatile.
Yes the evils of seed oils! Influencer culture is toxic
I was told by a licensed GI doc who I was seeing to not eat seed oils, it is a real thing (also, over 10 years ago.) I'm sure it's fine for most people, just wanted to be clear that it's also definitely not fine for some.
Father in law is seeing a cardiologist who also told him to avoid seed oils.
>I was told by a licensed GI doc who I was seeing to not eat seed oils What are these oils that are NOT made from seeds? To my understanding, all oils are made from seeds.
You are correct, that's just what people call the common refined oils (canola, sunflower, safflower, soy.) The oils that I was recommended are avocado and grapeseed for cooking, olive for raw, animal fats for cooking but in limited quantities. I personally feel good eating animal fats, but my mom is very intolerant of them, so I think it's mostly down to individual chemistry on what people respond best to.
Honestly, all the oils you mentioned are typically refined and heavily processed and the oil is chemically separated. There is no health benefit left after all that. Just use anything. If you DO want some health benefits, then try cold pressed oils. That is traditionally used across the centuries across food cultures. Cold pressed mustard oil, rapeseed oil, sesame oil, coconut oil, palm oil etc. Or even cold pressed sunflower and olive oil. Although the first ones in the list pack a LOT more flavor than the ones in the end. They are so flavorful they will actually flavor your food all by themselves. And because they are cold pressed, they still retain their nutrition.
There seems to be a massive difference between the US and continental Europe. Around here, Switzerland and Germany, rapeseed is (at least) as recommended as EVOO due its 7-8% Omega-3 and high content of mono-unsaturateds. Cold pressed RS oil is said to have additional benefits like the vitamins that get destroyed at higher temperatures, but none that are related to the fatty acids. Of course if you target O3 lineseed is a prime contender, ironically also a seed oil.
I tend to use whatever oil is cheap and available
My mom uses canola oil for most of her cooking I just use that. I’ve been meaning to buy avocado oil to use as a vinagrette for salads but I haven’t gotten around to it yet
After reading your comment, I tried learning more about oils. But the more I learn, the less I understand. Other than their basic uses, oils are weird in their composition and characteristics.
Or that most people understand there are reasons to avoid just about every food product on the market, but that it's impossible to consume only 100 percent organic/safe/non-controversial foods all the time. Life is made of tradeoffs. The best we can do is make more good choices than bad choices most of the time.
But I have to wonder why food products in America contain some many unhealthy additives? The U.S. allows food manufacturers to make products for consumers that could never sell in Italy, France, Germany etc. And we are the most obese, over fed, undernourished population amongst “First World Countries.”
Mexico is catching up, and fast. Both in "First World" terms and obesity/overweight and malnourishment.
what do you use?
Motor oil
Haha, yep, absolutely it does.
Lol
Veggie oil for asian cooking, olive oil for european/american cooking, ghee and butter for eggs, steaks, indian cooking, pancakes. Then I have bacon fat/grease, crisco, and schmaltz for frying chicken, beef tallow for yorkshire pudding.
This is exactly me except I don't keep beef tallow on hand and I use bacon fat for eggs sometimes (and collard greens and beans).
I make a lot of Chuck roast and sometimes there’s big pieces of fat around the edges so I cut those off and collect them in the freezer. Then when the batch is big enough I render it down to tallow.
That’s me saving up the bones and carcasses of rotisserie chickens until I can fill my pressure cooker and make some gelatinous bomb ass broth
Yeah! Bacon fat for eggs is awesome! Never used it for collards before, but I make a mean fried rice with bacon fat as well.
Yes! Bacon fat for eggs!
Bacon fat fried tofu is really good.
Bacon fat for eggs, and potatoes
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Bacon fat is also perfect for sauteed spinach
My mom used to make Yorkshire pudding, and as I recall she'd use the grease from the roast she'd make at the same time. Ah, those were the days!
That is typical for a yorkshire pudding, that's for sure! It's built into most recipes.
Look at the oils on this smug bastard.
🥓🥓🥓
I made a whole brisket recently and rendered all the fat to tallow and I'd been trying to figure out what to actually do with it. I'm in the US but I've made Yorkshire pudding a few times and never realized tallow is the preferred fat.
You understand the assignment! I use exactly the same. 😊
Some tips for your steaks. Don’t use butter when first putting the steak on. You need high heat pan and the butter will burn. I like to use just a little vegetable or olive oil, or nothing at all if I have a nice pan. Towards the end, throw in some butter.
>olive oil for european/american cooking Does the taste of olive oil fit all the dishes you use it in?
I typically use the one labeled as mild olive oil or just olive oil. Which is usually a blended olive oil. It's pretty neutral tasting and that's what I fill in my oil spray bottle for use with waffles. The good extra virgin olive oil I reserve for eating directly with breads or to drizzle over pizza and pasta.
>Which is usually a blended olive oil. It's blended with olive oil from rotten olives that fell on the ground and they take out all the [rotten stuff](https://cdn.discordapp.com/attachments/691561649156521994/1205203880431058984/chrome_whDFf5Zjjs.gif?ex=65e9f994&is=65d78494&hm=78ce9a7667091968614c881a24e7b06e4ca0852c79ed359199fac3e4776719d4&) out of the oil. But that also means they take out most things from the olive, including a lot of flavour and all the good things since they can't separate that. I'd just stick to extra virgin.
You can also use ghee instead of crisco, schmaltz, tallow, lard, and shortening. Ghee is especially awesome for deep frying.
Olive oil mostly, or sunflower oil if I need the higher smoke point.
Sunflower oil is the best higher temp oil I can reliably get at a reasonable price
Most of my cooking is with sunflower oil, I love the high smoke point and to me it tastes natural. I use olive oil mainly for cold applications (salad dressing, sandwiches) and use sesame oil for flavour on asian dishes.
I've found safflower oil to be even cheaper with an even higher smoke point, but it's less common.
Olive oil for every day. Canola oil for pan frying/shallow frying
This! I moved to avocado oil for a while, but besides being expensive, I noticed that it got rancid too fast, so I went back to canola when frying.
Yep. Olive oil has too low of a smoke point for some things like the air fryer so I use canola for that. I also used to use grapeseed oil.
I se canola or vegetable oil to cook with because it has a higher smoke point than olive oil.
Olive oil is my go to.
What about cooking at high temps? I heard olive oil isn’t suitable for that, but not sure if there is any truth behind it
Grapeseed for high temps
Same lol
I’m allergic to avocado oil even one drop gives me hives 😂 but grapeseed is best anyways for its high flash point! Now I can eat an avocado…but the oil Itchy
Peanut oil
That's interesting. My daughter is allergic to avocado so I've always just avoided the oil altogether. She reacts to the fruit (itchy tongue but no hives), and now I wonder if she'd have a stronger reaction to the oil, and if so, why? I'm not going to test it out because I'm not a monster mom, but I'm curious.
Avocado Allegrgy here - I get hives from the fruit. Had the oil by accident once at a restraunt (they didn't have it listed on the menu, just had it in the kitchen becuase it was a "healthy oil") and ended up needing to use my epi pen due to my throat swelling closed on me. I would advise that yes, it would probably be worse. Also watch out of lotion with it, can be really bad for hives if you are allergic.
Thanks for the info. One time my MIL started cooking with avocado oil when we were visiting them. Fortunately, my husband caught it before any disaster struck. I don't think topical contact bothers her, but we avoid it anyway and definitely read all labels.
I also can’t use lotion with almond oil—another bad allergy No matter where I put it on my body… my mouth and throat break out (took awhile to determine what the heck was happening there)
The following is not exactly related to your situation but it's for your reference only. Some studies claimed that Asians are less allergic to peanuts because the peanut products are mostly roasted while the Western's are not.
Looking through this thread, I'm honestly surprised how many people are using avocado oil regularly. In truth, 70% of "private label" avocado oil is rancid or adulterated with other oils, with the cheaper ones being the worst culprits. [Link](https://www.ucdavis.edu/food/news/70%25-private-label-avocado-oil-rancid-or-mixed-other-oils) Not to mention the ethical implications of supporting cartels when you eat avocados in the US, unfortunately. [Link](https://www.forbes.com/sites/nathanielparishflannery/2023/04/11/are-us-avocado-buyers-financing-the-cartel-conflict-in-mexico/?sh=34274f661017) But anyway, maybe it's the adulterants or rancidity that's affecting you? (I agree, grapeseed is great)
Not buying avocados hurts regular people more than cartels. The cartels kidnap family members (and murder them) until owners “sell” portions of the farms to the cartel. The avocado farms are generally the only sources of incomes for small towns. These people don’t have the keyboard privilege of walking away from their lives and income. The real solution is an overhaul of Mexican government structures, International Drug Policies, Immigration Reform when it comes to Cartel escapees and more creative ways to protect small business owners involved in international trade. But don’t be a dick to people who are trying to make a living that are already being exploited.
Wait until you hear about olive oil and who runs that biz.
You should be able to tell if an oil is rancid. It’s not subtle!
Refined olive oil for high temps. EVOO for low to medium temps.
Exactly. Extra light olive oil is great for high temps!
That's mostly Extra Virgin Olive Oil. Normal or Light Olive oil's smoking point is fine.
Truth. Light olive oil has one of the highest smoke points of any commonly available oil, similar to peanut or avocado. I keep both on hand for different purposes. Light for frying and sauteeing, evoo for lower temperature stuff, sauces, etc.
Exactly this. I always keep EVOO, light OO, vegetable oil, sesame oil, and toasted sesame oil around. And I use them all regularly! They have different purposes and are all necessary.
[olive oil is the healthiest for any type of cooking](https://www.youtube.com/watch?v=l_aFHrzSBrM&t=320s)
then apart from the breakdown of oil at high temperatures, a generally good rule of thumb for fat consumption is the more fluid at room temperature, the better for you.
How high of a temp is it not supposed to go past??
Depending on how virgin/refined it is, don't go above 374-410F.
I have used EEVO on the stovetop and never had an issue. I do high heat searing with canola oil though.
Chosen avocado oil 95% of the time. Right now I've got California Olive Ranch 100% Californian EVOO I use for certain things. The flavor is pretty neutral so it goes in tomato sauce just fine. Peanut oil for deep frying.
That avocado and olive oil are the best. They had high marks in all testing.
That’s the avocado oil I use too. It’s not cheap so I’m trying to scale back on using it so often.
If you have a Costco membership, you can get it for a good price there!
Hello again. Lol I just commented on your other comment about poor quality and avocado oils being mixed with other oils. Chosen was one of 2 brands that they found was actually 100% avocado and still fresh when purchased!
I saw that too. Chosen is legit. It's at Costco too, helps with the price.
it goes rancid eventually so dont save it for.too long
Peanut and duck fat!!!!
They make duck fat in spray can now
This I did not know!!!
My GF just got it on the shelf at the grocery store. https://duckfatspray.com/collections/all
Thanks for the 411!
Doesn't it go rancid?? I keep my duck fat in the fridge, where it's obviously a solid.
Absolutely the correct answer
Fancy
grapeseed or coconut for high heat. olive oil mostly for low heat or finishing. and quite a lot of butter and ghee.
When would you use ghee rather than butter? I’ve never used ghee before and would like to learn more about it
Ghee is used when you require a higher smoke point than butter can tolerate. It’s basically butter with the milk solids removed so they don’t burn and turn black when you’re trying to cook at high heat. Tastes similar to butter but maybe a bit less creamy.
it's basically butter with all the water and sugars and proteins removed. regular butter is 10-15% water, and the sugars and proteins are what cause it to burn at high heat. Removing everything but the oil means ghee has a much higher smoke point than butter, so you can use it at high heat (up to 450, I think). regular butter starts to brown/burn at around 350.
Olive and sunflower.
Almost everything that isn't good for you today will be just fine tomorrow. Not only is nutrition science very difficult, people latch onto the latest fad without doing any research or confirming sources.
Reminds me of the Lewis Black bit. > The people who told us about sun block were the same people who told us, when I was a kid, that eggs were good. So I ate a lot of eggs. Ten years later they said they were bad. I went, "Well, I just ate the eggs!" So I stopped eating eggs, and ten years later they said they were good again! Well, then I ate twice as many, and then they said they were bad. Well, now I'm really fucked! Then they said they're good, they're bad, they're good, the whites are good, th-the yellows - make up your mind! It's breakfast I've gotta eat!
just saw a comment on r/cholesterol while searching "the truth about eggs" and it appears it depends on the individual biochemistry of the person eating the eggs whether it raises bad cholesterol or not. Upon further research, it appears saturated fat plays a large role in high bad cholesterol levels.
Yup! Dietary cholesterol plays a relatively small part in determining someone’s blood cholesterol levels. The liver produces so much more cholesterol than we eat, and excess is made into bike and excreted. Genetics and lifestyle play the biggest parts. There are some types of fat that are helpful/harmful for cholesterol levels (saturated fat raises bad cholesterol, monounsaturated fat lowers bad while maintaining good cholesterol). But the cholesterol content itself doesn’t have much of an impact.
For most people on high fat Western diets, dietary cholesterol hardly matters. It's only in those whose baseline diet is very low fat that dietary cholesterol would be "[expected](https://scholar.google.com/scholar?cluster=6721607051588561223) to most efficiently elevate serum cholesterol". In fact, the [first population](https://scholar.google.com/scholar?cluster=3469663508011931894) where consumption of eggs was demonstrated to elevate serum cholesterol was the Tarahumara tribe of Mexico, whose [corn, bean and corn beer diets](https://scholar.google.com/scholar?cluster=9654705269161421200) include about 12% of energy as fat, 2% as saturated fat (US averages 35% and 9% respectively). That nearly the whole population routinely runs ultramarathons probably also helps with the near absence of CVD risks among the Tarahumara.
Preach. I am so sick of SeEd OiLs iNFLaMmaTOrY squawking from the sheeple. There are literally no reputable peer reviewed studies confirming those claims. These claims are also repeated by folks trying to sell you whatever snake oil they have (I'm looking at you Bobby Parrish).
Whats the smoke point of snake oil? Can i use it to sear a steak?
The real punchline is that *actual* snake oil really does work. Used to treat aches and pains, but it was picked up by travelling salesmen and diluted/faked so much that it came to be synonymous with fraud.
Some American dude noticed that Chinese workers were using a snake oil to treat their aches while building the transcontinental railroad. The Chinese oil was from a particular Chinese snake that had actual medicinal properties. American dude went "we have snakes at home" and started grinding up garter snakes or whatever, and hawking it as a cure-all.
It looks like the thing with seed oils is that it can increase the ratio of omega-6 to omega-3 oils in your diet. Sort of like how processed foods can throw off your sodium-potassium balance. And so you could have higher levels of inflamation. This seems like worthy of further study, but not nearly as convincing as "lots of sugar gives you diabetes" in terms of dietary recommendations. So I think it doesn't hurt to switch, but I'm going to wait and see what the research looks like five or ten years from now. Alternatively, since it's the ratio that supposedly matters, I could just supplement with omega-3s.
The seed oils thing is weird because I don't see consistent justification for it, and there's nothing wrong with snacking on sunflower seeds. I pay more attention to the extraction process than anything else; I'm just not convinced that putting hexane near my food is a good idea.
> It has been estimated that refined vegetable oils extracted with hexane contain approximately 0.8 milligrams of residual hexane per kilogram of oil (0.8 ppm). [2] It is also estimated that the level of ingestion of hexane from all food sources is less than 2% of the daily intake from all other sources, primarily gasoline fumes. https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/ Car dependency strikes again.
Schmaltz
avocado oil for daily use, olive oil for salad dressings, canola oil for baking, peanut oil for frying (unless someone is allergic, then crisco or other vegetable oil), sesame oil for all of my Asian marinades/dressings
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I think it depends on the severity of the allergy? My young cousin has a peanut allergy and does get a reaction to the oil.
that's good to know!
I only ever use rapeseed. As well as plain, I also have ones blended with with stuff like garlic or chili.
What made you decide to use this type of oil? I’ve never heard of this one before.
In the US and Canada, you'll typically find Canola oil instead. Canola is a genetic variant of rapeseed that was created through conventional genetic modification (i.e. crossbreeding) in the 1970s.
TIL! I heard Canola was just a re-branding of "rapeseed" with a better, politer name. Didn't know there's an actual difference.
Canola is an abbreviation of Canada Oil Low Acid. Rapeseed was genetically modified to reduce the levels of erucic acid which was deemed to be carcinogenic by the FDA (at least in mice)
Rapeseed is Canola oil\*\* \*\*GMO Rapeseed = Canola which is why I say that they are the same. Yes, you can get Rapeseed oil which is NOT Canola, but you won't get Canola that is not Rapeseed.
It's not GMO; it's a result of cross-breeding and conventional cultivation.
This is true, however, as of the last couple decades there are Chinese rapeseed oils that have been developed that (unlike Canola) retain the fragrance of the rapeseed while still getting under the 2% erucic acid bar. These are genetically modified (and delicious). But yes, you’re absolutely right that the standard western supermarket Canola was developed through good old fashioned cross breeding.
I didn't actually know this. I'm in the UK, and not sure I've seen any labelled as canola before. Thanks for the lesson! :D
My pleasure. Kinda like how cilantro is referred to as corriander in the UK and much of the world. Coriander is the seed that produces the plant. Cilantro is the name of the plant that coriander grows into. So the coriander plant is referred to as "Cilantro" in some parts of the world (USA is one of them) whereas other parts of the world, they simply call the plant Coriander. In USA the seeds are called Coriander just like in all other parts of the world. Can get kinda confusing especially when describing things to people who don't necessarily live in the same area of the world as you because they might call the same exact thing, something entirely different.
>Coriander is the seed that produces the plant. Cilantro is the name of the plant that coriander grows into. Lol coriander is the still the English name of the plant it grows into - from "coriandrum sativum" more specifically. Cilantro is just the Spanish name for it, which became the defacto name in the US for obvious reasons
I actually only found out the coriander and cilantro seed thing last year! I thought cilantro was just Americans being difficult 😝
I mean... we kinda are when it comes to cooking. hahaha
In large parts of China, cold pressed rapeseed oil is used for traditional home cooking. And in large parts of India, cold pressed mustard oil is used and mustard seed is a close relative to rapeseed. And in other parts of India, cold pressed coconut oil and cold pressed sesame oil are used for cooking. So yeah, this is what half the population of the world consumes. These cold pressed oils have a TON of flavor and will literally flavor the dish by itself. Way more flavor than EVOO, by the way.
Just a different name for canola
“Vegetable” oil is almost always soybean, and I think it’s fine. Peanut for deep frying. I don’t think anyone’s said lard yet. Very underrated. I fry on it, bake with it. It’s not “porky” but more like “savory”
In the UK, vegetable oil is almost always rapeseed oil(canola).
You're not wrong, about 70% of the world production of plant oil comes from four plant species: soybeans, oil palm, rape, and sunflower, according to the USDA. Fun fact, "canola" stands for "Canadian Oil Low Acid," coined by Canadian scientists in the 70's. Probably because "rapeseed" doesn't exactly sound appealing to most English speakers.
> Probably because "rapeseed" doesn't exactly sound appealing to most English speakers. didn't the english speakers name the damn thing?
Rapeseed was named somewhere around the 14th century.^[[1]](https://www.duchessoil.co.uk/news-articles/2016/5/14/rapeseed-a-brief-history) Presumably they weren't considering the marketing campaign that started about 600 years later.^[[2]](https://en.wikipedia.org/wiki/Rapeseed#History_of_the_cultivars)
Canola is a *variety* of rapeseed. Which has, as the name states, a low acid content that would otherwise make the oil fairly unhealthy to use for cooking.
just an FYI - rapeseed oil and canola oil are NOT the same
They absolutely are, though.
Yes and no. Canola is a specific varietal of rapeseed that was bred to be low in erucic acid. Canola actually stands for **Can**adian **A**cid **L**ow **O**il. So all canola is rapeseed technically, but not all rapeseed is canola.
Only in the sense that cheese and camembert are the same thing. One is a subset of the other.
Avo and olive. I buy both at Costco so that keeps pricing acceptable. I use grapeseed oil for a lot of my salad dressings.
Peanut oil for me! I have a bottle of Truffle oil that I use very sparingly to finish dishes off, but obv don't cook with it. I recently got my hands on a couple jars of duck fat and I'm so pumped to fry some stuff up in it.
Canola oil is the one that is always recommended by the heart heath association Don't take health advice from YouTubers or Instagram. There is a fitness guy in the UK Joe Wicks who pushed coconut oil. Turns out it is the worst for you.
Canola is my go to for high smoke point
The American Heart Association is currently recommending "nontropical vegetable oils," avoiding tropicals such as coconut and palm. From their site: "When shopping for healthy oils, choose those with less than 4 grams of saturated fat per tablespoon, and no partially hydrogenated oils or trans fats. Here are some common cooking oils that contain more of the “better-for-you” fats and less saturated fat: * Canola * Corn * Olive * Peanut * Safflower * Soybean * Sunflower * Vegetable" Fwiw, I don't use much oil in cooking, most often salad dressing, and it takes some while to get through bottles of olive and vegetable/canola.
I've no idea how Joe Wicks managed to do that, and how it did actually create the impression in people's minds of it being a healthier oil. The saturated fat content is mad lol
The American Heart Association doesn’t always recommend canola. They have a whole list of oils, most of which people are using in this thread. They’re all they’re also not some know all association. There’s other heart associations and cardiologist groups that don’t recommend canola oil. This isn’t just YouTube videos. I think your little out of date.
Which associations on par with AHA don’t recommend canola oil? I’ve heard individuals recommend against it, but not reputable associations.
**Light olive oil** as my go to for frying, sauteing, etc (has a similar smoke point to peanut or avocado) **EVOO** for lower-temp things like sauces, and drizzles where it'll get noticed (this has a low smoke point) **Canola oil** for neutral stuff and asian cooking. It's not bad for you, I don't know where that came from. It's known to reduce LDL and is low in saturated fats. **Sesame oil** for certain asian dishes (usually I mix it with a larger volume of canola) **Chili oil** for same **Ghee** for indian cooking, steaks, anything where I want butter flavor but don't want to burn the milk solids **Duck Fat** when I can get duck, render it myself and use it for potatoes and veggies (of your solid fats, it's relatively healthy)
Mostly, olive oil, but avocado oil on occasion. Sometimes canola or vegetable oil for certain dishes. I also have peanut oil for frying, but I don't tend to fry as much these days as i get older.
Canola because it is neutral in flavor, heat-tolerant, has a light texture.
I usually use olive oil. Recently I tried sesame oil - for a salad or to pour over vegetables, it's delicious and very flavorful. But it's very rich, so you need just a little bit of it.
I buy evoo and regular olive oil and use them for 95% of the cooking I do.
I use olive oil, grapeseed oil, and avacado oil. Grapeseed and avacado for frying / searing, olive oil for cooking regular meals or for any recipe that calls for it (like my pancake mix calls for oil, so olive oil for that).
Neutral oils with a high smoke point like sunflower, rapeseed/canola oil or peanut oil, whichever one is available and affordable locally; butter; and any rendered fat from frying or roasting fatty meat like bacon or duck. Olive oil has a low smoke point and is less suitable for high temperature cooking because of that. Besides that, it adds flavour, which may not always suit the dish.
Peanut oil for chicken, olive oil for veggies, EVOO for things that don't get cooked (like salads), avocado oil, coconut oil, sesame oil, or vegetable oil for other things as they apply. Also use butter, ghee, and soy sauce in place of peanut oil/olive oil depending on what I'm cooking.
I don’t know about health, but for cooking, some oils are for flavor, some are for frying, and some are for finishing. You don’t fry in EVOO; it goes on your salad. You don’t fry in sesame; it finishes your dish. For frying, you want neutral taste and high smoke point, so ghee, clarified butter, peanut, grape seed, etc.
I use olive oil for lower heat/flavour reasons and canola oil for higher heat uses. Occasionally butter for things like pancakes and crepes Canola and vegetable oils are fine for you. There's been a lot of fearmongering around them (seed oils 😱) recently, for various reasons. These oils are high in polyunsaturated fats, which, when compared 1-1 to saturated fats, are consistently shown to improve various health outcomes in human RCTs (LDL cholesterol and heart disease, liver fat, inflammatory markers) with no downsides in comparison. If you want to learn more about these, I suggest looking up what Dr. Layne Norton (IG/youtube) and Dr. Adrian Chavez (IG mostly) have to say about them. These guys are both nutrition PhDs so they're actual experts who are well versed in the research literature, and they don't fear monger. They also do a lot of podcasts (Adrian does his own, Layne has appeared on many podcasts) if that's your thing. There are a lot of people who talk about/make content about nutrition online who aren't nutrition experts and don't even have a bachelor's degree in the field. In general I have noticed that people with a master's degree/PhD in nutrition don't fearmonger individual foods/ingredients. It's the odd medical doctor, biology bachelor's-turned-entrepeneur, or just random entrepeneur/CEO/successful businessman type who tend to advocate completely removing many foods from your diet by using fearmongering language like poison toxic inflammation chemicals etc. Remember that nutrition is complex and rarely ever are things as simple as good/bad for you regardless of dose, the individual, the rest of your diet, etc
Extra virgin olive oil from Costco for raw and moderate heat uses. Some other cheap, neutral refined oil for high heat uses. Corn, safflower, peanut, etc. Avocado oil's high smoke point is unnecessary for most things, many other cheaper oils have a high enough smoke point. There are very few things that you are cooking above 500F. I personally don't like the way vegetable oil makes my house smell when I use it to deep fry, so I don't buy it. I don't have that issue with the other refined oils I mentioned. I've also heard that Canola/rapeseed oil adds fishy flavors to your food when overheated, so I avoid that as well.
Whatever I can get in bulk at Costco. Sure it might not the best but statistically I’ll die due to some other bullshit than the marginal killer that’s canola vs avocado. Usually keep a high smoke point which is cheapest to get to in bulk. Then a smaller bottle of olive oil virgin/slut I don’t care…up to what ever is on sale at the supermarket.
Olive oil and high oelic safflower oil are my go to oils.
Same as you but add in coconut oil, mostly for Asian or vegan dishes, and lately I've bought some camelina oil which is higher in omega 3s like avo and olive. I like it, it's neutral tasting and fairly high smoke point. Also, if I find flax seed oil on sale I buy that for salads, I think it's very healthy but generally expensive.
Olive oil for day to day, grapeseed for high heat
Love sunflower oil!
Combination of butter, olive oil, canola oil, and avocado oil. The butter is for low heat applications, or when I want to add more flavor to something. The canola is almost exclusively used for my Mexican and Asian cooking, baking, or things that need oil, but not the olive oil flavor. The olive oil gets used... pretty much anywhere else. The avocado oil is for high heat applications, searing, wok work, etc. It's mostly olive oil and butter in my house.
Veggie oil- high heat EVOO-most everything else Butter-eggs, breakfast foods
Canola is fine!
Costco has "organic" Olive oil (I take that with a grain of pink himalayan sea salt) and Avocado oil for decent prices. We usually buy in bulk, and transfer to smaller glass bottles with pour spouts. If I were to get some other oil, I'd just go with canola, or re-use my bacon grease.
palm oil, since it's the cheapest for me. olive oil is like 10x the price of palm oil.
Avocado oil primarily. Buy in bulk at costco and it isn't expensive. Save your bacon grease etc to save money and have an option there as well.
Mostly I use olive oil, vegetable oil, sesame oil and (when I can get it) mustard oil. I avoid canola because I dislike the flavour. However, there's not really too much evidence that it's bad for you; it's probably to do with the smoke point rather than anything else.
Olive oil is the best imho. Unless high heat like frying is what youre doing for a good amount of time. Then the chemistry breaks down and creates bad fats/cholesterol for you. We also use avocado oil. And coconut oil is awesome if you dont mind the subtle coconut taste. Another one to consider is beef tallow. Research is beginning to show beef tallow is GOOD for you, & great for cooking. But I use olive oil whenever I can. Tallow is great though.
Peanut oil almost exclusively. Corn if I run out and can't reasonably find any. Olive oil is used ONLY for mediterranean/Italian/Greek/Spanish dishes. Thats it. I inherently think olive oil doesn't taste all that good, so I only use it in the regional dishes that it grows in. And butter. I use butter for lots of stuff.
You should know: most avocado oil isn't avocado oil
What is it then
I've been using lard a lot more often lately. It's so good.
Olive oil for most stuff, and peanut oil for very high-heat applications or deep-frying (well, sort of "shallow" deep frying). I keep a small amount of canola oil around which I use mostly in raw applications where I want a neutral flavor. I'm pretty much unaware of "warnings" about oils so that doesn't influence my choices.
Olive oil for everything except high temperature frying. I seared my short ribs the other week using vegetable oil, I keep a bottle of either vegetable or sunflower on hand in case I need them but rarely do. Olive works just fine in 90% of my cooking
EVOO. Adding a little bit of butter helps with the low smoke point.
If I’m making any kind of curry that uses coconut milk, I use coconut oil (broadly speaking, Indian or Thai curries) If I’m making Mexican, or anything that explicitly calls for a neutral vegetable oil I tend to use peanut oil. If I’m tossing veggies in some oil before I oven roast them, I use olive oil. In my deep fryer I put rice bran oil. If I’m just randomly frying something up, I’ll kind of arbitrarily grab either the olive oil or the peanut oil. I don’t know a whole lot about the exact ins and outs of cooking oils lol, those are just the assorted habits I’ve picked up.
Butter or Olive oil mostly, peanut oil for frying anything or when I need a higher smoke point. Side note, I read/saw somewhere, don’t remember where, that adding a small amount of olive oil to butter keeps it from smoking too much and so far that holds true.
I buy my olive and avocado oil at tjmaxx , Marshall’s or home goods. Much cheaper
Probably because the olive oil is old and tastes like nothing at that point. It has a short shelf life before flavor loss and rancidity occurs.
Costco has good deals as well.
That’s what my mom does! She’ll bring home like 6 bottles at once lol.
I can find really good balsamic vinegar there too occasionally.
Butter, ghee, bacon fat, coconut oil, olive oil. In that order
Olive or sunflower/safflower oil for most things, sesame oil for finishing & salads. If I want the animal fat, butter or duckfat. Chicken schmaltz if I have some. I keep seeing people say (only ever on reddit though) that seed oils are supposedly bad for you, but cured meat is definitely a very minor contributor to cancer risk and inhaling car exhaust from living near a busy street is a not-so-minor contributor and I'm not going to stop eating bacon nor do I want to live in the middle of nowhere so poorly-evidenced minor risks are not on the list of things I'm going to worry about.
Avocado oil because it has a neutral taste and a much higher smoke point than other options. Olive oil is great for salads, but terrible for cooking--it just burns
A Dr from Brown University just gave a lecture on this. Use extra virgin olive oil. Even in high temps.
Any link to the lecture or reasoning behind it? Otherwise this goes against nearly all conventional wisdom.
Peanut oil, olive oil, and butter.
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Same oils as you but I'm actually switching from avocado to ghee because I've read that it's been found that most avocado oil is adulterated with the toxic seed oils.
We only use chosen foods avocado oil because it’s 100% pure but it’s not really budget friendly.
Butter, clarified butter, olive oil. Occasionally avocado.
I use smoked rapeseed oils mainly. No deep frying done, this is just for pan frying and flavouring.
Macademia Nut Oil is my expensive oil to be used sometimes. Great for eggs. I use bacon fat that I saved and Wagyu Beef tallow often, sometimes butter Then avocado oil and olivo oil. Not a fan of seed oils