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