5 ms·

I use EVOO oil for pretty much all cooking and its wonderful. Only time I wouldn't is for high heat cooking but I don't do much of that as it is. No reason to

I use EVOO oil for pretty much all cooking and its wonderful. Only time I wouldn't is for high heat cooking but I don't do much of that as it is. No reason to use any other type IMO for (most) cooking.

elil17 5y ago
Well it really depends on your cuisine - EVOO works great for most things European, but many other cultures work better with peanut oil.
- loudtieblahblah 5y ago
  Peanut oil is ridiculously high in omega6s too just like seed oils.
jandrewrogers 5y ago
It depends on what you are cooking. While I use plenty of EVOO, I also use a fair amount of refined avocado oil (high temp, neutral flavor) and butter. There are many cooking contexts where the latter two are quite arguably the superior choice, either for flavor or performance reasons. Right tool for the job and all that. There isn't one cooking oil that serves all purposes adequately.
- mgarfias 5y ago
  Personally I like beef tallow
  - goldenkey 5y ago
    I like fractionated coconut oil if I'm not cooking with it. Little known secret: MCT Oil is just fractionated coconut oil with different branding: > What percentage MCTs do your coconut oils have? > Our Liquid Coconut oil has 80 to 85% MCT. https://louana.com/faq/ https://louana.com/faq/
  - 13of40 5y ago
    I did some popcorn in cod liver oil the other day. Lots of vitamin A, but it gives the house a bit of a nautical atmosphere.
    - Brian_K_White 5y ago
      stealing nautical atmosphere
    - loudtieblahblah 5y ago
      I wouldn't do that Cod liver oil is mostly omega3 pufa. Omega3s oxidize really easily under heat. Use coconut, ghee, butter, macademia nut, avocado or maybe even olive oil. Or any kind of animal fat (duck fat, beef tallow, etc)
  - betwixthewires 5y ago
    I cooked with nothing but beef tallow for a few years, I used to render it myself, lately I've been using coconut oil and butter, it's just much easier. I no longer render the fat from beef I eat and just eat it with the meat to get more fat in my diet.
- jancsika 5y ago
  With EVOO there is at least a certification seal from the COOC for California-based olive oils. Not only does that certify oil quality and safe storage practices-- it certifies that it is actually olive oil. This is necessary because, according to various sources I've read, there's a better chance than a coin flip that the EVOO bought at the grocery store is a) some other oil (and dyed green), b) cut with other cheaper oils, or c) substandard non-virgin olive oil. So I guess my question is-- how do you know that the avocado oil isn't fake? Is there a certification body? Without one, it seems like the current popularity of it would push manufacturers to use the same tricks as with EVOO. But again, I'm not even talking about quality or storage-- just whether it is actually the oil claimed by the label on the bottle. I mean-- there's a oil manufacturer literally called "California Olive Ranch" that does an oil with a little graphic that says something like "Global Blend!" And apparently they used to be COOC certified manufacturer but got the cert revoked because there's rule that putting "California" on the label requires all the olives to be from California (obviously). Hell, there was even a story about a mysterious proposal to change some of the language in the certification guidelines to soften this rule, but a lot of the members petitioned against that. Given this weirdo shady oil environment I'm just assuming everything is either dyed vegetable oil or some other trick unless I can get my hands on a really good reason to believe otherwise.
porknubbins 5y ago
Yes, it tends to lose its olive flavor once cooked so it works for a lot of things. I think saturated fats do crisp up foods better. I cook steaks and ground beef in ghee which gives a great crust.
- rayiner 5y ago
  I’ve decided to go back to my desi roots and use ghee for more things. It’s awesome.

elil17 5y ago

Well it really depends on your cuisine - EVOO works great for most things European, but many other cultures work better with peanut oil.

loudtieblahblah 5y ago
Peanut oil is ridiculously high in omega6s too just like seed oils.

jandrewrogers 5y ago

It depends on what you are cooking. While I use plenty of EVOO, I also use a fair amount of refined avocado oil (high temp, neutral flavor) and butter. There are many cooking contexts where the latter two are quite arguably the superior choice, either for flavor or performance reasons. Right tool for the job and all that. There isn't one cooking oil that serves all purposes adequately.

mgarfias 5y ago
Personally I like beef tallow
- goldenkey 5y ago
  I like fractionated coconut oil if I'm not cooking with it. Little known secret: MCT Oil is just fractionated coconut oil with different branding: > What percentage MCTs do your coconut oils have? > Our Liquid Coconut oil has 80 to 85% MCT. https://louana.com/faq/ https://louana.com/faq/
- 13of40 5y ago
  I did some popcorn in cod liver oil the other day. Lots of vitamin A, but it gives the house a bit of a nautical atmosphere.
  - Brian_K_White 5y ago
    stealing nautical atmosphere
  - loudtieblahblah 5y ago
    I wouldn't do that Cod liver oil is mostly omega3 pufa. Omega3s oxidize really easily under heat. Use coconut, ghee, butter, macademia nut, avocado or maybe even olive oil. Or any kind of animal fat (duck fat, beef tallow, etc)
- betwixthewires 5y ago
  I cooked with nothing but beef tallow for a few years, I used to render it myself, lately I've been using coconut oil and butter, it's just much easier. I no longer render the fat from beef I eat and just eat it with the meat to get more fat in my diet.
jancsika 5y ago
With EVOO there is at least a certification seal from the COOC for California-based olive oils. Not only does that certify oil quality and safe storage practices-- it certifies that it is actually olive oil. This is necessary because, according to various sources I've read, there's a better chance than a coin flip that the EVOO bought at the grocery store is a) some other oil (and dyed green), b) cut with other cheaper oils, or c) substandard non-virgin olive oil. So I guess my question is-- how do you know that the avocado oil isn't fake? Is there a certification body? Without one, it seems like the current popularity of it would push manufacturers to use the same tricks as with EVOO. But again, I'm not even talking about quality or storage-- just whether it is actually the oil claimed by the label on the bottle. I mean-- there's a oil manufacturer literally called "California Olive Ranch" that does an oil with a little graphic that says something like "Global Blend!" And apparently they used to be COOC certified manufacturer but got the cert revoked because there's rule that putting "California" on the label requires all the olives to be from California (obviously). Hell, there was even a story about a mysterious proposal to change some of the language in the certification guidelines to soften this rule, but a lot of the members petitioned against that. Given this weirdo shady oil environment I'm just assuming everything is either dyed vegetable oil or some other trick unless I can get my hands on a really good reason to believe otherwise.

porknubbins 5y ago

Yes, it tends to lose its olive flavor once cooked so it works for a lot of things. I think saturated fats do crisp up foods better. I cook steaks and ground beef in ghee which gives a great crust.

rayiner 5y ago
I’ve decided to go back to my desi roots and use ghee for more things. It’s awesome.