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Thanks for the insightful comment. What would be a good substitute oil for cooking?

by seizethecheese 11y ago

themartorana 11y ago
Olive oil for the pan. Don't know about baking. Apple sauce?
- skj 11y ago
  Olive oil burns too easily. I usually use peanut or safflower oil. Where do they fit in on this radar?
  - jonah 11y ago
    Coconut Oil is good and has a high flashpoint. Edit: Lard and Butter also work quite well.
    - meursault334 11y ago
      Also goose fat for ultimate deliciousness. Edit: Geese might disagree but they're mean.
      - WorldMaker 11y ago
        You've got to respect those living dinosaurs, both for their taste and their mendacity.
    - bcheung 11y ago
      If you are concerned about flash point, make sure it is clarified butter (Ghee). Normal butter still has a decent amount of milk that will easily burn at lower temperatures.
    - eru 11y ago
      Butter is tasty, but can only stand low temperatures.
  - Mz 11y ago
    What are you cooking? I mean, are we talking pan frying or deep frying? My understanding is that peanut oil is very pro inflammatory and a bad idea to use at high heat. Butter, animal fats and coconut oil are my go to oils. But I don't deep fry.
    - hx87 11y ago
      Both involve high temperatures, so they would call for similar kinds of fats or oils. Peanut oil stands up well to high temperatures and does well in both situations. Peanut oil isn't pro-inflammatory; in fact, due to its higher saturated fat content and lower unsaturated fat content it's more like coconut oil and animal fats in that regard.
  - Pxtl 11y ago
    Why not refined olive oil? As I understand it olive oil is almost entirely monounsaturated which is supposed to be the "good" fat, and when refined it has minimal flavor and a higher smoke point.
eveningcoffee 11y ago
I am not a dietary scientist, but we are using either coconut fat or grape see oil for cooking. The main reason is that these are supposed to produce less cancerogenic compounds after high temperature treatment* and they also do not leave any strong specific taste. Both do not contain significant amount of omega-3 fatty acids, but the cooking oil probably also should not be your main source of fatty acids anyway (usually we wipe the products clean after cooking). Perhaps somebody else could give better insight into it. * I actually have not researched this deeply, but these oils do have relatively high smoke point https://en.wikipedia.org/wiki/Smoke_point https://en.wikipedia.org/wiki/Smoke_point
- maxerickson 11y ago
  Coconut oil does not appear to have a relatively high smoke point.
- Pxtl 11y ago
  Iirc, grape seed oil actually is pretty bad for omega 6.
- arturnt 11y ago
  Avocado Oil is the de-facto high heat cooking oil with a good fat profile (mostly monounsaturated fats).
meursault334 11y ago
Some people like olive oil and it does do better than vegetable oil. If your goal is to minimize aldehydes produced in cooking coconut oil is maybe best but can affect the taste. Lard and goose far are good alternatives that for some foods can provide a better taste. http://www.bbc.com/news/magazine-33675975 http://www.bbc.com/news/magazine-33675975
prestonbriggs 11y ago
My wife cooks entirely w/o oil. Lots of vegetable broth. As a bonus, makes washing up a lot easier.
maxerickson 11y ago
Canola oil was bred to have a 1:1 ratio of Omega 6 to Omega 3. It's low in saturated fat too. For all the good things people say about the fat composition of olive oil, canola oil is probably better. It also has a more neutral taste. It's all refined though, and a GMO, things which some people don't like.
- DiabloD3 11y ago
  The problem with Canola oil is largely due to the processing techniques (cold pressed Canola doesn't really exist), and the fact that it DOES have such a high amount of Omega 6 causes it to promote inflammation. Anti-inflammatory diets is about the only way to survive into old age regularly, in both the length of life, and the quality of life aspects.
- dragonwriter 11y ago
  Non-GMO canola (and, from that, non-GMO canola oil) exists and is available on the market, as a simple Google search will readily show.
alexg0 11y ago
Avocado oil, butter, ghee, lard, beef tallow
eru 11y ago
Lard?
ckarmann 11y ago
Cooking spray. Still oil but reduced to a very low quantity so it almost doesn't matter, while still being useful for a lot of things in the kitchen.
douche 11y ago
Bacon grease

Thanks for the insightful comment. What would be a good substitute oil for cooking?

themartorana 11y ago

Olive oil for the pan. Don't know about baking. Apple sauce?

skj 11y ago
Olive oil burns too easily. I usually use peanut or safflower oil. Where do they fit in on this radar?
- jonah 11y ago
  Coconut Oil is good and has a high flashpoint. Edit: Lard and Butter also work quite well.
  - meursault334 11y ago
    Also goose fat for ultimate deliciousness. Edit: Geese might disagree but they're mean.
    - WorldMaker 11y ago
      You've got to respect those living dinosaurs, both for their taste and their mendacity.
  - bcheung 11y ago
    If you are concerned about flash point, make sure it is clarified butter (Ghee). Normal butter still has a decent amount of milk that will easily burn at lower temperatures.
  - eru 11y ago
    Butter is tasty, but can only stand low temperatures.
- Mz 11y ago
  What are you cooking? I mean, are we talking pan frying or deep frying? My understanding is that peanut oil is very pro inflammatory and a bad idea to use at high heat. Butter, animal fats and coconut oil are my go to oils. But I don't deep fry.
  - hx87 11y ago
    Both involve high temperatures, so they would call for similar kinds of fats or oils. Peanut oil stands up well to high temperatures and does well in both situations. Peanut oil isn't pro-inflammatory; in fact, due to its higher saturated fat content and lower unsaturated fat content it's more like coconut oil and animal fats in that regard.
- Pxtl 11y ago
  Why not refined olive oil? As I understand it olive oil is almost entirely monounsaturated which is supposed to be the "good" fat, and when refined it has minimal flavor and a higher smoke point.

eveningcoffee 11y ago

I am not a dietary scientist, but we are using either coconut fat or grape see oil for cooking. The main reason is that these are supposed to produce less cancerogenic compounds after high temperature treatment* and they also do not leave any strong specific taste. Both do not contain significant amount of omega-3 fatty acids, but the cooking oil probably also should not be your main source of fatty acids anyway (usually we wipe the products clean after cooking). Perhaps somebody else could give better insight into it. * I actually have not researched this deeply, but these oils do have relatively high smoke point https://en.wikipedia.org/wiki/Smoke_point https://en.wikipedia.org/wiki/Smoke_point

maxerickson 11y ago
Coconut oil does not appear to have a relatively high smoke point.
Pxtl 11y ago
Iirc, grape seed oil actually is pretty bad for omega 6.
arturnt 11y ago
Avocado Oil is the de-facto high heat cooking oil with a good fat profile (mostly monounsaturated fats).

meursault334 11y ago

Some people like olive oil and it does do better than vegetable oil. If your goal is to minimize aldehydes produced in cooking coconut oil is maybe best but can affect the taste. Lard and goose far are good alternatives that for some foods can provide a better taste. http://www.bbc.com/news/magazine-33675975 http://www.bbc.com/news/magazine-33675975

prestonbriggs 11y ago

My wife cooks entirely w/o oil. Lots of vegetable broth. As a bonus, makes washing up a lot easier.

maxerickson 11y ago

Canola oil was bred to have a 1:1 ratio of Omega 6 to Omega 3. It's low in saturated fat too. For all the good things people say about the fat composition of olive oil, canola oil is probably better. It also has a more neutral taste. It's all refined though, and a GMO, things which some people don't like.

DiabloD3 11y ago
The problem with Canola oil is largely due to the processing techniques (cold pressed Canola doesn't really exist), and the fact that it DOES have such a high amount of Omega 6 causes it to promote inflammation. Anti-inflammatory diets is about the only way to survive into old age regularly, in both the length of life, and the quality of life aspects.
dragonwriter 11y ago
Non-GMO canola (and, from that, non-GMO canola oil) exists and is available on the market, as a simple Google search will readily show.

alexg0 11y ago

Avocado oil, butter, ghee, lard, beef tallow

eru 11y ago

Lard?

ckarmann 11y ago

Cooking spray. Still oil but reduced to a very low quantity so it almost doesn't matter, while still being useful for a lot of things in the kitchen.

douche 11y ago

Bacon grease