What are the different "oils" used for in cooking?

1. 93

   cclitgirlposted 12 years ago

   What are the different "oils" used for in cooking?
   
   When is the best time to use olive oil, canola oil, sesame oil, almond oil, etc?

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2. 60

   thejeffriestubeposted 12 years ago

   While I do not have the exact figures handy, the term "smoke point" is applicable to using oil for frying. An oil with too low of a smoke point should not be used over high heat, as cooking with it will not produce good results, and could be just very dangerous.

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3. 0

   scottcgruberposted 12 years ago

   I use olive oil probably 90% of the time, when cooking anything remotely Mediterranean: Italian, Spanish, Moroccan, Cuban, Lebanese, etc. For Asian cooking or deep-frying I'll use canola.

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   1. 77

      teaches12345posted 12 years agoin reply to this

      Olive oil is my fist choice, but will also use grapeseed  oil as well.  I love the flavor it gives Mediterranean dishes.

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4. 60

   Cassandra Godutiposted 12 years ago

   I use safflower oil, canola oil, extra virgin olive oil, light olive oil and sesame oil.

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5. 60

   PhiMaths ATBposted 12 years ago

   I'm pretty sure that peanut/groundnut oil is best for stir-frying because it can withstand very high temperatures; sesame oil will give you a good depth of flavor, especially in asian food; extra virgin olive oil shout not be heated -use medium; and canola/rape seed is a pretty standard oil for frying. as for any others, I don't know.
   
   I will note that when I have it, I often substitute ghee for vegetable/ olive oil, it has a great taste, and a wonderful smell.

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