What oil do you use for cooking/baking? - Mothering Forums

 
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#1 of 21 Old 10-04-2005, 02:30 PM - Thread Starter
 
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I know this has been talked about in detail in other threads, but I just get overwhelmed when I try to wade through it all. Can you just tell me what oil you think is best for heating and (if you feel like it) a short reason why? I've heard so many negative things about different oils and much of it contradictory. Thank you!
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#2 of 21 Old 10-04-2005, 05:22 PM
 
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I generally use organic, first cold press, unfiltered, extra virgin olive oil.

The reason for first press is that later presses use solvents. Unfiltered has more antioxidants that filtered. Cold press because it gets rancid when heated.

HTH
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#3 of 21 Old 10-04-2005, 05:40 PM
 
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I use extra virgin olive oil and if I need a high heat oil I use GMO free canola oil.

I tried coconut oil and could stand the fumes when it was heated.

We also use butter
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#4 of 21 Old 10-05-2005, 12:43 PM
 
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Olive oil.
For frying you need an oil that can withstand higher heat, Canola is good. I never use anything but olive oil though.
I do use butter but only for baking.
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#5 of 21 Old 10-06-2005, 09:22 AM
 
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Sunflower oil for anything that requires a high heat or a delicate flavour, olive oil for everything else and butter when I need a solid. There are exceptions to this rule (like omelettes) but it's a pretty good generalisation.

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#6 of 21 Old 10-06-2005, 09:24 AM
 
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I use olive oil for most cooking, butter or canola for baking. I also use a spray bottle filled with canola oil to grease my pans.
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#7 of 21 Old 10-06-2005, 11:13 AM
 
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butter, extra-virgin organic coconut oil, or extra-virgin organic olive oil. I don't particularly care for anything else, and don't really think anything else is quite as healthy.

BTW, a great resource for healthy fats is Udo Erasmus' book Fats that Kill, Fats that Heal (or maybe it's Fats that Heal, Fats that Kill, never can remember!).
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#8 of 21 Old 10-06-2005, 12:01 PM
 
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For anything that requires high heat, you have to stay away from any polyunsaturated/monounsaturated oils (vegetable oils). These delicate oils can not withstand the effects of heating and become 'unstable' and denatured from high heat.

The only thing you should use for high heat is organic, unrefined, coconut oil which is a saturated fat. Of course, organic butter and ghee are also good although butter has a lower burning point. Ghee (clarified butter) can be made in your own home and it's delicious.

I second the advice on the book by Udo Erasmus, it's a great resource.

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#9 of 21 Old 10-08-2005, 06:23 PM
 
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peanut and safflower oils are also used for high heat.

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#10 of 21 Old 10-08-2005, 06:37 PM
 
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I use only coconut oil and olive oil for all cooking, baking, etc. Both have great health benefits and are yummy!
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#11 of 21 Old 10-08-2005, 07:12 PM - Thread Starter
 
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Thanks for all of your replies and suggestions. I've been sort of doing the same thing--olive oil for sauteeing, coconut oil in baked goods like granola. But both of them are rather strong tasting, so I never know what to use for stuff like pancakes or baked goods that I don't want to taste like olive or coconut oil. What do you use for pancakes, melted butter?

I've tried to find a light, cold-pressed olive oil, but I don't think they exist (at least not where I've looked). So I've been adding sunflower or safflower oil to pancakes and such. I'll have to get that book, gardenmommy.
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#12 of 21 Old 10-08-2005, 08:19 PM
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I like a good organic refined coconut oil where I don't want the coconut taste. It's still very healthy for you, though not as healthy as the virgin oil. I like www.tropicaltraditions.com
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#13 of 21 Old 10-08-2005, 08:51 PM
 
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I make pancakes in coconut oil, i guess i don't notice the taste. Have you tried "light tasting" EOO?
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#14 of 21 Old 10-09-2005, 12:20 AM
 
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Quote:
Originally Posted by momandmore2
But both of them are rather strong tasting,
Are you using VIRGIN cocnut oil?? You can use expressed (not virgin) and it doesn't have much of a flavor at all. It works well for msot things, I've been using it just a few short weeks and really like it.

Single Mom to 2 amazing little men. T(7) and B(5)
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#15 of 21 Old 10-09-2005, 12:24 AM
 
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Extra virgin Olive oil for baking and normal frying.

Peanut oil for deep frying.
Quote:
The only thing you should use for high heat is organic, unrefined, coconut oil which is a saturated fat.
Why not peanut?
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#16 of 21 Old 10-09-2005, 03:45 PM
 
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If I have to use another oil it is usually veg but I would prefer olive...I do like sesame oil for chinese food though...
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#17 of 21 Old 10-09-2005, 07:23 PM
 
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I like sesame oil for Chinese dishes.

I use a lot of EVOO and also safflower oil. I love the flavour safflower oil gives things.

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#18 of 21 Old 10-10-2005, 01:13 AM
 
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Quote:
Originally Posted by MamaTara
The only thing you should use for high heat is organic, unrefined, coconut oil which is a saturated fat. Of course, organic butter and ghee are also good although butter has a lower burning point. Ghee (clarified butter) can be made in your own home and it's delicious.

I second the advice on the book by Udo Erasmus, it's a great resource.

I actually thought that for high heat you should use refined coconut oil, not unrefined. A great source of info on all this is http://www.spectrumorganics.com This company sells all kinds of organic oils and has a page on the smoking point of different oils and which oils should be used for what.
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#19 of 21 Old 10-10-2005, 04:28 AM
 
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I don't cook with oil very often but when I do I just use canola.

Unassisted birthing, atheist, WOHM to 4 wonderful, smart homeschooling kids 17, 11, 6, 3
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#20 of 21 Old 10-10-2005, 09:55 AM
 
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I mostly used coconut and olive oil or butter for cooking.
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#21 of 21 Old 10-10-2005, 12:57 PM - Thread Starter
 
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Richelle, I just printed out the guide for using oils--very helpful. Thanks!
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