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Best oil for cooking

Laconic

Laconic

Well-Known Member
Messages
140
Stopped using Sunflower oil, heard bad things about it currently using avocado oil. Olive oil has been touted but apparently when it reaches a certain temperature it releases toxic chemicals so no good for frying but ok for dressing salads
 
I tend to use olive oil for most things, rape seed oil for high temp.

I dont use a great deal of oil for frying as i dont fry very much at all, so mostly olive oil as i mostly roast in the oven or use raw which its fine for
 
sno0opy said:
I tend to use olive oil for most things, rape seed oil for high temp.

I dont use a great deal of oil for frying as i dont fry very much at all, so mostly olive oil as i mostly roast in the oven or use raw which its fine for
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I use olive oil for all frying. Fried eggs & tomatoes are delicious.
 
I use ghee or if I haven’t any of that I use butter with a dash of oil to stop it burning - I use coconut oil for curries or Indian based food and love it for cauliflower rice
 
Seed oils don't do as well as saturated fats for frying, they generate more nasties.
I like ghee and home rendered lard - lard is more neutral than duck fat for my taste buds.
 
I stick to animal fats for all frying. Duck, goose, lard, butter (not necessarily in that order). The only liquid oil I would use if forced is rapeseed.

P.S. I actively dislike olive oil and olives.
 
do anyone here use beef dripping for frying? ..i got brittania brand from tescos (i think) did some roast potatoes in it ( naughty!) following day when the redisdue had cooled....hard as a brick... not sure about this one ..any comments?
 
Diawara said:
do anyone here use beef dripping for frying? ..i got brittania brand from tescos (i think) did some roast potatoes in it ( naughty!) following day when the redisdue had cooled....hard as a brick... not sure about this one ..any comments?
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I’ve used beef dripping saved from a joint for roasting and frying later. I’ve found it gets quite smokey in my kitchen if frying though.
 
I use butter, olive, avocado, coconut oil, or occasionally sesame oil for stir fries, and generally use some of the leftover fats from cooking fattier foods if necessary, when I'm using my little halogen oven for cooking meats, etc. Duck or chicken with skin on tends to be cooked in their own plentiful fat. I believe avocado and coconut oils are supposed to be better for frying at higher temperatures, and most of my veggies tend to be stir fried.
 
I use a lot of Rapeseed oil, it has a neutral taste, a high smoke point and is cheap enough that it doesn't have to be re-used. It is allegedly inflammatory but I have been used it most days for at least 10 years and I don't have any inflammation as far as I know.
 
Diawara said:
do anyone here use beef dripping for frying? ..i got brittania brand from tescos (i think) did some roast potatoes in it ( naughty!) following day when the redisdue had cooled....hard as a brick... not sure about this one ..any comments?
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I always use it for roast potatoes. To clean the tray, just warm in the oven, pour into a container and clean as usual.
 
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