I am pretty good at using skillet lol, what would be the best cooking oil to use? With all the good fats, and least bad fats, etc. because I use this method a lot, I want to make sure I’m not ingesting a bunch of crap with my food.
It depends how you define “best” - from a nutritional profile? Best taste? Highest smoke point?
Coconut oil, olive oil, and red palm oil are all good cooking fats. John Meadows wrote a nice article about this a few years ago:
Also, though it’s not an oil, grass-fed butter (or its cousin, ghee) are also good cooking fats from a taste and nutritional standpoint.
Personally, it depends what I’m cooking. Coconut oil provides a delightfully sweet flavor to eggs and meat, IMO. So does butter and ghee. Olive oil and red palm oil also have their place, but they taste a little more like “vegetables” to me and thus I generally prefer using them while actually cooking vegetables.
I personally wouldn’t cook with olive oil. It starts to go rancid at higher temperatures. Save it for dressing salads, dipping bread in etc. Ghee and coconut oil have much higher smoke points which makes them more suitable for cooking.
I could care less about how it tastes honestly, just lookin for the best nutrition. I mean I don’t want it to taste awful, but I’m not too picky if there’s a slight aftertaste
I thought coconut oil had a lot of bad fats In it?
[quote]doimakeyourandi wrote:
I thought coconut oil had a lot of bad fats In it?[/quote]
An old myth that has thankfully started to go by the wayside. If you heard that, you probably heard that because coconut oil is almost all saturated fat. Fortunately, we are starting to recognize that saturated fat is no longer the demon that it was once made out to be.
Thanks man
I use
Coconut oil
Red Palm
Olive
Ghee
Butter
Goat butter (high in caproic acid)
Beef fat from grass fed beef
Avocado oil
Macadamia nut oil (basically zero omega 6 and lots of MUFA’s. Smokes higher than olive)
I have been looking into the reasons why Olive oil smokes. In theory, the PUFA’s are the ones that should oxidize and burn fastest, so I think it is because Olive has a fair though not HIGH amount of omega 6s. Also, I am somewhat of an organic chemist. I have been told that mixing butter and olive oil will slightly raise the smoke point of the olive oil. It might be true that the butter acts as a heat absorber that at least keeps burning from going on near the pan-basically by homogenizing the heat throughout the mixture.
They have a new spray coconut oil out. I used to use Canola if I had to.
If I want to fry something its ghee, coconut, or if I don’t want either of those flavors Macadamia.
“Frying” is arbitrary anyway. You are cooking in heated oil. The bubbling or sizzling occurs because water is boiling inside of the food.