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Favorite High Heat Cooking Oil

I have recently started using high heat safflower oil for a lot of my cooking. I was wondering what other oils people like using for high heat cooking.

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    1. re: baldwinwood

      Yep..the only one to use. Neutral flavour.

      1. re: billieboy

        What brand of peanut oil do you like? I have trouble finding ones with neutral flavour, and generally use grapeseed oil.

        1. re: MMRuth

          Yeah peanut oil in my experience doesn't have a neutral flavor. Canoila oil does. Coconut oil is actually the healthiest oil you can use and it has a high smoking point but an obvious flavor.

          1. re: foodsmith

            We have different taste buds. Canola oil tastes fishy to me but peanut oil has no taste.
            No accounting for taste hee hee hee

            1. re: foodsmith

              Coconut is not healthy - it's got the bad fats. Nutritionist on one of the PBS cooking shows I watched just yesterday said to avoid foods containing coconut oil and noted that when shipping regulations changed so that it was no longer feasible for the (Swedes, I think - or possibly Norwegians) to import a lot of coconuts, their rate of heat disease dropped 25%.

              1. re: greygarious

                I believe that is based on outdated research and depending on the processing it can be the healthiest kind. I will double check this, the research on these things changes. The kind I buy is in a jar and is a congealed white solid that you have to scoop out with a spoon and it melts on the pan. It is not liquid form like the kind you buy at the supermarket. It's hard to find anywhere but at health food stores.

      2. My favorites are avocado oil (hard to come by and expensive where I live) and grapeseed oil.

          1. Peanut. I hate the smell of Canola.

            1. Another vote here for grapeseed.

              1 Reply
              1. re: jlafler

                Peanut. Big Safeway gallon, not expensive Planters Quart.

                Oh shoot! That was supposed to be a reply to the original post. How do I delete?

              2. Peanut, bought by the gallon in Chinatown for Asian cooking and all deep-fat frying, and grapeseed for just about everything else.

                2 Replies
                1. re: JoanN

                  I've never used grapeseed. What's the advantage?

                  1. re: johnb

                    It can be brought to quite a high temperature and it has a neutral flavor profile so it allows the flavors of whatever you're cooking to shine through. Also, and I don't know why this should be true, it seems less "greasy" to me.

                2. In bulk - peanut or soy or corn.

                  In small amounts - grapeseed.

                  Never canola.

                  1 Reply
                  1. re: Karl S

                    Yup. Like a significant portion of the population, canola tastes fishy to me.

                  2. Grapeseed. Neutral and quite light, though I do not mean that in the sense of 'light' that seems to get on every label nowadays.

                    1. Somewhat difficult to find, but I found Rice Bran oil has a high flash point and leaves no taste behind. Japanese Restaurants uses it for their Tempura deep frying.

                      1. LouAna Peanut Oil in the gallon jug

                        1. I grew up with safflower oil, though this high-monounsaturate stuff is a new twist. Otherwise, I agree with JoanN about grapeseed oil re greasiness but find that true of safflower as well but end up using whatever's around the kitchen. I used to be able to find grapeseed oil at a decent price but no more so I gave up on that. For deep-frying, I must confess I'm too cheap to use peanut oil only once and too lazy to filter with too small a fridge to save it so I go for soybean and corn oil in gallons when they're on sale and just toss the oil when I'm done....

                          It's a little interesting that no one's mentioned filtered olive oil. It can be virgin or extra-virgin but as long as it's filtered, it also has a high smoking point...

                          8 Replies
                          1. re: MikeG

                            Deep frying in olive oil? I've found it's a good way to kill yourself, nearly. Maybe I used the wrong type, but I won't go there again :)

                            1. re: foodsmith

                              What happened? I've done that on occasion, but don't remember having a problem.

                              1. re: MMRuth

                                It just has a very low smoking point (at least the kind I usually buy) and can burn, cause lots of smoke and of course splatter in your face and burn you. I just avoid frying with olive oil unless it's a saute on a very low heat :)

                                1. re: foodsmith

                                  Mario Batali says olive oil is his oil of choice for deep-frying.

                                  1. re: jlafler

                                    I love OO, but it has a relatively low smoke point though, yeah?

                                    1. re: food_eater79

                                      Yes, I've always been told that EV olive oil in particular has too high a smoke point to be good for frying. But I'm not sure that's correct. And Batali seems to think that smoke point isn't all that matters:

                                      "The smoking point of an oil is the temperature at which it will start to smoke and turn harsh or bitter. The oils typically recommended for deep-frying have smoke points of around 440 F to 450 F -- peanut, corn, and safflower oil are at the high end, grapeseed and canola are slightly lower. The smoking point of olive oil is quite a bite lower, around 375 F. According to logic, then, and a whole lot of "food science experts," it would seem that frying in extra-virgin olive oil would result in burnt flavor or soggy undercooked foods. But anyone who has ever eaten an artichoke "alla Giudia" in Rome knows this not to be the case, and olive oil is my oil of choice for deep-frying."
                                      -- Molto Italiano, p. 24

                                      I hasten to say that I don't do high-heat frying with olive oil myself, but I thought this was interesting. I tend to trust Batali on these things.

                                      1. re: jlafler

                                        Well, the clue is that the type of frying Italians tend to do is in the mid-300s and often is not long in duration.

                                        I would not do American fried chicken in EVOO, for example.

                                        The other things is that EVOO is frightfully expensive for deep frying in quantity, and that's waste. Batali can pass those costs on to his patrons. I can't....

                                        1. re: Karl S

                                          Batali also has a $500k kitchen to play in, with excellent safety equipment. Am I going to go on his advice and try deep frying in extra virgin olive oil in my little kitchen? I don't think so!

                                          Interesting tidbit anyway that I'll keep in mind.

                            1. I don't deep fry, so a quart of Planter's peanut oil lasts me 1-2 months.

                              1. If cost isn't a factor, peanut or grapeseed, otherwise, corn. Canola oil stinks, <phew!>.


                                1. I usually use canola oil (cheap). What has more trans fat or saturated fat? Canola or peanut oil?

                                  3 Replies
                                  1. re: food_eater79

                                    peanut oil has more sat fat than canola. in fact, canola has the lowest sat fat content of all veg oils. neither contains trans fat.

                                    1. re: goodhealthgourmet

                                      Yeah I always thought it has the least fat and highest smoke point for the price. Feel free to correct me if I'm wrong, anybody. Smell goes away, but healthy cooking has importance too.

                                      1. re: food_eater79

                                        Smell may go away, but taste doesn't, and to me, canola tastes as nasty as it smells.

                                        I think this whole fad for "healthy" oils is just that, a fad. Sure it makes a difference for laboratory anaylsis, but out in the real world, the way real people eat, I'm very skeptical there's a significant impact on health from using different oils.

                                        Let's not forget that it wasn't that long ago that nutritionists were telling us to use transfat-laden margerine instead of butter because it was healthier. Just remember that like today's recommendations for canola oil, that was the recommendation based on the state of the art of nutrition science at the time.

                                        Canola oil is not a natural product -- in the long term, I'd rather trust oils and other fats that have been part of the human diet for milennia than fats designed by agribusiness to be "good for us."

                                  2. Grapeseed is good. The choice in the French Laundry is canola. I'd like to place a bet that no one who says they can smell canola in a blind taste can distinguish is from 5 oils (obviously I wouldn't put nut oils in the mix). Canola is probably the most neutral oil. Peanut, neutral??? You use it for its high smoke temp and but definitely not its neural flavor--it's the total opposite..

                                    2 Replies
                                    1. re: hankstramm

                                      I'd take that bet. I'll have someone set it up. Canola is not as neutral as grapeseed or rice bran, IMHO.

                                      1. re: Ruth Lafler

                                        I agree with grapeseed being more neutral--rice bran I've been itching to try but haven't yet. My contention is that I highly doubt someone could pick out canola from five other oils. My guess is that maybe 1 person out of 100 could distinguish them in a blind test. The great wine critic Harry Waugh was once asked if he'd ever mistaken burgundy for bordeaux, his answer was, "not since lunch". It's great when people are put to a test on things they think they know a lot about. Like fine vodka--when they do blind tastings with premium vodkas, people prefer the cheap crap, if it's served a little colder than the high end stuff because the flaws are hidden by the chill. What's the answer, buy expensive vodka or just chill the cheaper stuff.

                                        That might be a fun thing, an blind neutral oil tasting. Personally, I like using lard...

                                    2. at my rest, my husband is allergic to olive oil, which obviously we'd never use for deep frying. we use peanut oil exclusively in the fryer.