What cooking oil do you cook with the most?

[TickTockMan]

What cooking oil do you cook with the most?

 

[unloadonme]

I mostly use a blend of olive and sunflower oils for cooking. I also have extra-virgin olive oil for some things.

 

[Cormac135]

I'd use beef dripping if i could find it, or some brand called white cap that we used to get.

 

[TickTockMan]

I mostly use a blend of olive and sunflower oils for cooking. I also have extra-virgin olive oil for some things.

I use olive oil for a marinade I make, but that is it.


Is there a big difference between virgin and extra virgin olive oil? I don't get the difference.

 

[rareboy]

You don't usually cook with extra virgin oil because of it's stronger green peppery taste. Extra virgin is best for some sauces and dressings.

We use various oils depending on what we are cooking, but usually a light olive oil for the skillet or for cooking with butter.

Vegetable oils for baking.

 

[unloadonme]

Is there a big difference between virgin and extra virgin olive oil? I don't get the difference.

You don't usually cook with extra virgin oil because of it's stronger green peppery taste. Extra virgin is best for some sauces and dressings.

Exactly. I use olive oil for instance in dressings and to add to pasta sauce just before serving.

 

[NotHardUp1]

Is there a big difference between virgin and extra virgin olive oil? I don't get the difference.

The extra virgin has a very small opening, and it can take a long time to get any.


I used grapeseed for frying and baking, olive oil for eggs or sauteeing, and canola sometimes for baking. I mix in butter for sauteeing or eggs at times.

 

[HoodedRat]

Groundnut oil, coconut oil, and olive oil.

 

[Vannie]

You can blend up your own mixes as well. I sometimes do a 50/50 blend of extra virgin and canola oil for frying and sautéing.

 

[zoltanspawn]

At home, I use soybean oil, evoo (two kinds), mustard oil, toasted sesame oil, untoasted sesame oil and ghee pretty often.

TickTock, I think you can pretty much ignore virgin olive oils. If you want a lighter olive oil, you can dilute evoo with a little salad oil. Also, if so far you can't tell the difference between virgin and evoo, you are not purchasing a high enough quality evoo.

 

[yhtang]

I use palm oil. I do a lot of flash frying and deep frying.
I don't use it for salad dressings because I don't prepare salads.

 

[Alistair]

I only use olive oil for dressings and pastas.

Canola oil for general use.

 

[FPNY]

I always reach for my squeeze bottle of olive oil. I have all the others available, olive oil is my go to tho...

 

[bankside]

If I need a little oil for a hot pan, its usually canola and a bit of butter. For anything vaguely mediterranean, olive oil (the slutty kind). Depending on the recipe, it might be a specialty oil. Two Fat Ladies had a great recipe for walnut-encrusted chicken, cooked with walnut oil.

For frying chips or something, canola, or tallow if I'm being fancy.

Pancakes are very decadent fried up in a tiny bit of lard.

Some cookies only work with shortening.

I've made great sausage with suet but I find I like the outcome better if I cut the amount and substitute a bit of schmaltz.

 

[LeicsDom]

Sunflower oil
I have olive oil in but use it for bread making and salad dressing. Apparently it burns at too low a heat for efficient frying
And I use butter for frying mushrooms

 

[LeicsDom]

I'd use beef dripping if i could find it, or some brand called white cap that we used to get.

I think Trex is the same as White Cap
We used to use beef dripping when I was a child. Great spread on white bread with loads of salt. Hugely unhealthy, but great for a treat occasionally

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Exactly. I use olive oil for instance in dressings and to add to pasta sauce just before serving.

You should add a splash of olive oil to the water you cook the pasta in

 

[LeicsDom]

Canola oil for general use.

I had never heard of canola oil so I looked it up. We call it what it is, Rapeseed oil

 

[zoltanspawn]

I have a hard time getting things like schmaltz, duck fat, lard or tallow that are decent quality. If I really want them, I make them or pay exorbitant prices at boutique stores.

 

[bankside]

I had never heard of canola oil so I looked it up. We call it what it is, Rapeseed oil

Ha! I haven’t heard that for 35 years. Here in Canada, we bred the home-cooking varieties for better flavour, and it’s been called canola, after that variety, ever since I was a kid. Nostalgia though!

 

[bankside]

I have a hard time getting things like schmaltz, duck fat, lard or tallow that are decent quality. If I really want them, I make them or pay exorbitant prices at boutique stores.

I have a hard time getting them at all, unless I do it myself. Lard is easy enough to get but I’ve been curious to rend it. The rest I’ve never seen other than making my own supply.