"Ken Blake" > wrote:
> Dee Randall wrote:
> > "Ken Blake" > wrote in message
> >> Dee Randall wrote:
> >>> "Dan Logcher" > wrote in message
> >>
> >>>> Be careful. Sesame oil has a low smoke point and will burn more
> >>>> easily than peanut or corn oil.
> >>>>
> >>> Thanks, Dan. I see by a chart that 175C is 347ºF.
> >>
> >> There may be exceptions, but as a general rule, sesame oil isn't
> >> used for cooking as much as it's used as a flavoring agent, added to
> >> food *after* it's already been cooked.
> >>
> > Ken, it is my understanding that the tiny toasted bottles of sesame
> > oil is the one that isn't used for cooking, but as a flavoring agent;
> > and it is the big cans of 100% sesame oil that are used for cooking
> > in oil. I am using a can that is 56 oz. and I've bought and seen
> > cans twice that size.
> > You can see images of this on
> > http://images.google.com/images?svnu...ell&resnum=0&c
> > t=result&cd=1&q=kadoya%2Bsesame&spell=1
> >
> > 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.

Jun sometimes adds a little sesame oil to Thai stir-fry near the end of the
cooking.

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