What kind of oil (e.g. olive, canola, cottonseed, etc) do you use when cooking? Baking?

Near the stove I keep a bottle of oliveoil, a bottle of veg (Canola) oil, and a cooking spray. Last but not least, I keep the herb infused oil that I make myself with olive oil, garlic, peppercorns, and dried parsley.

I use olive oil or canola oil for cooking, for baking I use canola.

I don't often use oil but when I do I make sure it is olive oil, unless it is for potato kugel.

Saute, or when I'm roasting things in the oven- olive oil
heavy frying (like shnitzel)- canola
baking- canola
chicken- Pam olive oil

Olive

Canola and olive...

Same here. I use extra virgin olive oil (sorry, I don't say "EVOO" - it's too Rachel Ray) whenever I can, and canola when olive oil would impart an unpleasant taste to the dish. Whenever I make any kind of dressings, it's always olive oil.

I don't use canola, I'm unconvinced by it.

In the US I used safflower for general frying and baking. Here they don't have it so it's sunflower. Extra virgin olive oil when I want the flavour (dressings and some cooking). Occasionally walnut oil for salad dressing.

Grapeseed is best for deep frying but expensive; I also like it for mayonnaise mixed with olive oil for flavour. If I don't want to buy grapeseed oil (for my rare foray into deep frying) I'll use sunflower or safflower (don't use soya, corn and peanut have flavour).

That sounds really cool! How do you make that, and what do you use it for?

Olive oil for salads or any cold dish. I don't use olive oil in cooking--I don't like the taste. I use Canola for cooking and baking.

All you need to do to make infused oils is to place the spices in a bottle and then pour the olive oil in, allow it to sit for days/weeks to absorb the flavor, and then use it for dressings, marinades, bread dipping, etc.

A lot of people do garlic infusions (rosemary, thyme, and basil are also popular) but any whole spice that would stand up to the oil (as opposed to powdered/dried spices) will work.

WD-40

You need to air dry or oven dry the spices first. You should also heat the olive oil before putting it in the bottle with the spices, otherwise it'll take weeks for the flavor to develop.

And I thought this was about Upton Sinclair

Extra-virgin olive oil - salads, veggies, etc I LOVE the flavor.
Light olive - cooking
Canola - baking



Mmm.


Does anyone here use grapeseed oil? I've heard alot about it, and a friend swears by it. She uses it for cooking and baking.

grapeseed - see above my only problem with it is the cost, which is why it isn't my main oil.

Whoops, I missed that. Thanks.

Whatever I have available?


How much deepfrying are you doing?

(The most I do is once a year for sufganiyot)