"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
. ..
> Hello, Dee!
> You wrote on Sun, 10 Dec 2006 17:11:28 -0500:
>
> ??>> The reason that sesame oil is not usually used for cooking
> ??>> (toasted or not) is the low flash point that Dan talked
> ??>> about.
>
> For me, sesame oil (toasted probably since it's brown) is a useful
> flavoring and a few drops will suffice. I don't use any type for actual
> cooking. I usually use olive oil from a Misto sprayer. It may not be
> Chinese or Japanese but it works!
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not


My posting was a query as to how I could incorporate sesame 'cooking' oil
might be more often used in cooking. Quote,
I am interested in cooking a couple of times a week using sesame oil -- not
the heavy, toasted thicker type, but the thinner oil that often sells in a
larger tin can., Unquote.

Thanks all who answered my query.

Here is some information for those who don't know the difference between the
two types of sesame oil.

http://www.answers.com/topic/sesame-oil
which says in part
SEHS-uh-mee] Expressed from sesame seed, sesame oil comes in two basic
types.

One is light in color and flavor and has a deliciously nutty nuance. It's
excellent for everything from salad dressings to sautéing.

The darker, Asian sesame oil has a much stronger flavor and fragrance and is
used as a flavor accent for some Asian dishes.

Sesame oil is high in polyunsaturated fats ranking fourth behind safflower,
soybean and corn oil. Its average smoke point is 420°F, making it excellent
for frying.

HTH,
Dee