High heat oil

What high heat oil do u recommend?

Re: High heat oil

What are you using it for? There is a lot of misinformation about oil out there... Especially olive oil.

I use olive oil (not EVOO) when sautéing most things. I will use vegetable oil for searing meat or butter for frying a steak. When I use my deep fat fryer I'll use sunflower oil, because when deep frying, you usually don't go above 190 degrees Celsius.

I'll use coconut oil if I'm making something with coconut milk in it, or something tropical, but that's only for flavor.

A couple of links:

http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html

https://scienceornot.net/2012/09/15/is-it-safe-to-cook-with-olive-oil/

High heat oil

Great info! I was actually looking for an oil for frying a things like eggs, or chicken cutlets. I use olive oil light but I've heard thatntype of oil is not the greatest for frying.

Also what's the deal between refined and cold pressed?

High heat oil

I use coconut oil.

Refined coconut oil refers to coconut oil that has been bleached, and deodorized, and has to be purified with bleaching clays because contaminants arise during the drying process. High heat is then used to deodorize the coconut oil to remove its distinctive odor and flavor. Sodium hydroxide is often added to prolong its shelf life. To obtain the most oil, some brands use chemical solvents to extract as much oil as possible from the meat. They may partially hydrogenate the oil, too, which means it will contain trans-fats.

Unrefined is pure, virgin oil. Unrefined coconut oil is often referred to as "virgin" or "pure" coconut oil. It is wet-milled and quick dried to keep it fresh. It is not exposed to any high heats or chemicals and tastes and smells like coconuts.

Unrefined, cold-pressed is the way to go.

Message edited 5/31/2016 4:23:57 PM.

Re: High heat oil

I use canola oil for frying - chicken cutlets, meatballs, etc.
I think it ca. Handle the high heat and doesn't have a taste.


When I fry an egg, I use Pam on a non stick pan. If it's Sunday (day off diet) I use some butter

Olive oil for a quick sautée of garlic and onion for sauce, dressings, marinades, etc

Message edited 5/31/2016 10:10:10 PM.

Re: High heat oil

I love frying eggs (not scrambled, just sunny side up) in EVOO. It makes it nice and crisp. Try it! You won't be disappointed http://www.bonappetit.com/test-kitchen/how-to/article/olive-oil-fried-egg !

As for the unrefined and refined, eh-- not sure what to think. The Wikipedia entry is clear, but if I'm making something nice and the heat isn't too high, I'll use regular olive oil, EVOO, or butter. Other things I'll use veg oil.

Message edited 6/3/2016 6:26:34 PM.