Ken Blake wrote:

> Dee Randall wrote:


>> The first can is the oil for cooking; look down further on the page
>> where there is a bottle that says "Pure" which is usually toasted.
>> The can of oil is what I'm speaking of for cooking. At least that is
>> what I've done.
>> Any further comments appreciated.
>
>
> Don't take my view as the absolute last word on this, but as far as I
> know, it's the same oil, just packaged differently. The kadoya is the
> brand I usually buy. I buy it in 22oz bottles, but someone who uses
> more (like a restaurant) is more likely to buy the larger can.
>
> The reason that sesame oil is not usually used for cooking (toasted
> or not) is the low flash point that Dan talked about.


An addendum: I'm apparently wrong. I googled sesame oil, and found this
site, http://missvickie.com/howto/spices/oils.html, which talks about two
kinds of Sesame oil, light or untoasted, and dark (toasted or Asian) sesame
oil. And you are right that it's only the dark that it used as flavoring,
and the light *is* used for cooking.

However, note that the dark is the one called "Asian," and how suitable the
light cooking variety is for Asian cooking, I don't know.

Also note that I think the big can shown on
http://images.google.com/images?svnu...sesame&spell=1
is still the same dark Kadoya oil that's also available in smaller bottles.

--
Ken Blake
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