"MB" > wrote in message
...
> "Dee Randall" > wrote:
>
>>
>> "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
>>
>>
>
> Usually when you are using soy oil or sun flower oil for deep frying the
> oil
> needs to be discarded after 2-3 times of use as the oil gets thick and
> produces unpleasant odour because of oxidization.
>
> But the sesame oil needs not be handled this way. The new sesame oil can
> be
> simply added to the deep frying pan wherein the sesame oil used for 2-3
> times.
> This owes to the fact that the sesame oil contains natural antioxidants.
>
> Then one might wonder why then it is not common to use the sesame oil for
> deep frying.
> Well how much does it cost?.......
>
> MB

The cost? No more than a meal out -- :-))
Yes, the antioxidants is a factor in my consideration for using it more
often. But I hadn't been thinking of using the oil twice. Thanks for this
information.
Dee