[snoopy5386]

So we just moved and I decided to throw away all of our cooking oils instead of risking them making a big mess. So what kind should I buy now and why? We used to just use olive oil and vegetable or canola oil, but I see a lot of other people on here using many different kinds. I assume there are different benefits to these oils, anyone want to clue me in?
Thanks!

 

[cristeen]

For cooking, I keep on hand coconut, olive and safflower. In addition, I keep walnut and roasted walnut for salad dressings, and (toasted) sesame for flavoring.

 

[tinuviel_k]

For dressing I like extra virgen olive oil, for abking I use coconut oil, and for sauteing I use high oelic sunfower oil.

 

[snoopy5386]

does coconut oil taste coconutty? (I am not a fan or coconut). Why this oil? I see alot of mamas here use it. What about rapeseed oil?

 

[cristeen]

The refined coconut oil does not taste like coconut. It is my understanding that the unrefined (virgin) does, although I've never tried it. Coconut does have health benefits, but I am not an expert on them. Maybe someone else will chime in.

By rapeseed, you mean canola, right? There are all sorts of negative health effects linked with canola. I will not use it after reading some of those things.

 

[just6fish]

I am a BIG coconut oil user. Expeller pressed doesn't taste coconutty, but is slightly refined (thus not as many health benefits). Virgin coconut oil does taste coconutty, but is great when making cookies, muffins, or pancakes if you don't mind a slight coconut taste. Coconut oil is metabolized 3 times faster than any other oil, making it a better 'fat' to eat. It doesn't 'stick' with you as long! It also contains lauric acid which (i think, you may want to google this) is the part that helps build immunities. I know several people who have switched to coconut oil and lost serious weight doing it! I didn't need to loose weight, but it really helps me stay healthy.

The book, "Eat Fat, Loose Fat" goes into a lot of detail about the health benefits of coconut oil. I could go on and on, but don't want to bore anyone

Coconut oil can be heated to higher temps without loosing its benefits. I use olive oil if I dont' have to heat it up.

 

[AlexisT]

In the US I used Hollywood safflower oil (expeller pressed) for general cooking.

For my occasional deep frying, grapeseed--high smoke point, very neutral. But I remember it being expensive in the US, and when you throw out 2 litres of oil it hurts (no point saving it if you deep fry every 4 months... and I'm not convinced of the safety of repeated deep frying in unsaturated oils).

Salads--extra virgin olive or occasionally walnut.

Speaking of canola, they're trying to market cold pressed rapeseed oil here (canola is technically a trademark for a type of low-eruic acid rapeseed). Personally, I'm unconvinced. (Oilseed rape is a huge crop here--when you're driving or on the train you see these huge yellow fields. Stinks to high heaven.)

 

[growingmom]

Coconut oil/butter and ssam can get the hottest without being unhealthy, so they are best for frying and sauteing. Coconut oil make super crispy quessadillas, and crispy food in general.

 

[maxwill129]

What about palm oil? Isn't that suppose to be a good oil?

 

[jenmary]

Quote:

By rapeseed, you mean canola, right? There are all sorts of negative health effects linked with canola. I will not use it after reading some of those things.

can somebody elaborate on why canola/rapeseed oil is bad?