I now use corn oil for everything except using olive oil when I make
my salad dressing. I use corn oil for popcorn, to fry homefries
(potatoes), and to fry anything.

If I switched to canola (which Aldi's have 50 cents less), would I
notice anything different.

Thanks

Tom

wrote:
> I now use corn oil for everything except using olive oil when I make
> my salad dressing. I use corn oil for popcorn, to fry homefries
> (potatoes), and to fry anything.
>
> If I switched to canola (which Aldi's have 50 cents less), would I
> notice anything different.
>
> Thanks
>
> Tom

Possibly. Canola oil can taste nasty. I say "can" because I
haven't tried all brands of it. I have bought it a few times over
the years and haven't liked it.

--
Jean B.

On Dec 9, 12:54*pm, " >
wrote:
> I now use corn oil *for everything except using olive oil when I make
> my salad dressing. I use corn oil for popcorn, to fry homefries
> (potatoes), and to fry anything.
>
> If I switched to canola (which Aldi's have 50 cents less), would I
> notice anything different.
>
> Thanks
>
> Tom

Try Safflower oil.

In article
>,
Ranée at Arabian Knits > wrote:

> In article
> >,
> " > wrote:
>
> > If I switched to canola (which Aldi's have 50 cents less), would I
> > notice anything different.
>
> It depends. Canola oil tastes rancid to me, but others don't seem to
> have this issue.
>
> Regards,
> Ranee

It's not that uncommon. I personally cannot stand Canola and it's no
longer a purchased item.

I mostly cook with EVOO and alternate with Grapeseed, Peanut and Coconut
oils.

I also cook with butter as appropriate. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

wrote:
> I now use corn oil for everything except using olive oil when I make
> my salad dressing. I use corn oil for popcorn, to fry homefries
> (potatoes), and to fry anything.
>
> If I switched to canola (which Aldi's have 50 cents less), would I
> notice anything different.
>
> Thanks
>
> Tom

I think that Canola (Canadian Oil, Low Acid) aka Rape Seed oil has a
higher smoke point than Vegetable oil. This means you can work hotter
and brown better. It is noticeably faster for popcorn.
I use it all the time with no problems..bear in mind that I don't like evoo.

EJ in NJ

EJ Willson wrote:
> wrote:
>> I now use corn oil for everything except using olive oil when I make
>> my salad dressing. I use corn oil for popcorn, to fry homefries
>> (potatoes), and to fry anything.
>>
>> If I switched to canola (which Aldi's have 50 cents less), would I
>> notice anything different.
>>
>> Thanks
>>
>> Tom
>
> I think that Canola (Canadian Oil, Low Acid) aka Rape Seed oil has a
> higher smoke point than Vegetable oil. This means you can work hotter
> and brown better. It is noticeably faster for popcorn.
> I use it all the time with no problems..bear in mind that I don't
> like evoo.
> EJ in NJ

Here are some smoke points of oils and such.

Fat Smoke Point °F Smoke Point °C

Unrefined canola oil 225°F 107°C
Unrefined flaxseed oil 225°F 107°C
Unrefined safflower oil 225°F 107°C
Unrefined sunflower oil 225°F 107°C
Unrefined corn oil 320°F 160°C
Unrefined high-oleic sunflower oil 320°F 160°C
Extra virgin olive oil 320°F 160°C
Unrefined peanut oil 320°F 160°C
Semirefined safflower oil 320°F 160°C
Unrefined soy oil 320°F 160°C
Unrefined walnut oil 320°F 160°C
Hemp seed oil 330°F 165°C
Butter 350°F 177°C
Semirefined canola oil 350°F 177°C
Coconut oil 350°F 177°C
Unrefined sesame oil 350°F 177°C
Semirefined soy oil 350°F 177°C
Vegetable shortening 360°F 182°C
Lard 370°F 182°C
Macadamia nut oil 390°F 199°C
Refined canola oil 400°F 204°C
Semirefined walnut oil 400°F 204°C
High quality (low acidity) extra virgin olive oil 405°F 207°C
Sesame oil 410°F 210°C
Cottonseed oil 420°F 216°C
Grapeseed oil 420°F 216°C
Virgin olive oil 420°F 216°C
Almond oil 420°F 216°C
Hazelnut oil 430°F 221°C
Peanut oil 440°F 227°C
Sunflower oil 440°F 227°C
Refined corn oil 450°F 232°C
Refined high-oleic sunflower oil 450°F 232°C
Refined peanut oil 450°F 232°C
Refined Safflower oil 450°F 232°C
Semirefined sesame oil 450°F 232°C
Refined soy oil 450°F 232°C
Semirefined sunflower oil 450°F 232°C
Olive pomace oil 460°F 238°C
Extra light olive oit 468°F 242°C
Ghee (Indian Clarified Butter), 485°F, 252°C
Soybean oil 495°F 257°C
Safflower oil 510°F 266°C
Avocado oil 520°F 271°C

--

Joe Cilinceon

"EJ Willson" > wrote in message
...
> wrote:
>> I now use corn oil for everything except using olive oil when I make
>> my salad dressing. I use corn oil for popcorn, to fry homefries
>> (potatoes), and to fry anything.
>>
>> If I switched to canola (which Aldi's have 50 cents less), would I
>> notice anything different.
>>
>> Thanks
>>
>> Tom
>
> I think that Canola (Canadian Oil, Low Acid) aka Rape Seed oil has a
> higher smoke point than Vegetable oil. This means you can work hotter and
> brown better. It is noticeably faster for popcorn.
> I use it all the time with no problems..bear in mind that I don't like
> evoo.
>
> EJ in NJ

I read somewhere that olive oil is one of the very few oils that does not
change chemically when it is boiled (i.e. frying temperature) and is
therefore a healthy oil from that standpoint alone.

"Ranée at Arabian Knits" > wrote in message
...
| In article
| >,
| " > wrote:
|
| > If I switched to canola (which Aldi's have 50 cents less), would I
| > notice anything different.
|
| It depends. Canola oil tastes rancid to me, but others don't seem to
| have this issue.

I have that issue and I have never heard of anyone else having it. Glad
to join your club. Can't stand the stuff, particularly raw as in salads.

pavane

wrote:
> I now use corn oil for everything except using olive oil when I make
> my salad dressing. I use corn oil for popcorn, to fry homefries
> (potatoes), and to fry anything.
>
> If I switched to canola (which Aldi's have 50 cents less), would I
> notice anything different.
>
> Thanks
>
> Tom
Rape seed oil/Canola/ Croton oil was a powerful purgative.
I don't know if any of the compounds, are in the cooking oil.
It taste horrible. Vegetable oils that has it as part of it also taste
horrible.
Some insist on using it on salads etc as being healthy or tasty.
It does cause me abdominal distress.

"pavane" > wrote in message
...
>
> "Ranée at Arabian Knits" > wrote in message
> ...
> | In article
> | >,
> | " > wrote:
> |
> | > If I switched to canola (which Aldi's have 50 cents less), would I
> | > notice anything different.
> |
> | It depends. Canola oil tastes rancid to me, but others don't seem to
> | have this issue.
>
> I have that issue and I have never heard of anyone else having it. Glad
> to join your club. Can't stand the stuff, particularly raw as in salads.
>
> pavane
>
>
One more that thinks canola oil tastes rancid.

On Wed, 9 Dec 2009 12:54:25 -0800 (PST), "
> wrote:

>I now use corn oil for everything except using olive oil when I make
>my salad dressing. I use corn oil for popcorn, to fry homefries
>(potatoes), and to fry anything.
>
>If I switched to canola (which Aldi's have 50 cents less), would I
>notice anything different.
>
Not as far as I'm concerned. I like canola.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 09 Dec 2009 14:23:34 -0800, Ranée at Arabian Knits
> wrote:

> When it first became widely available, I bought some, thinking it
>would be more healthful. It smelled awful to me.

Heh, that's why I switched from vegetable oil. I couldn't stand the
stink of vegetable oil, especially when it was hot. I was using
peanut oil until the less expensive canola came along. I think it
smells very clean, odorless in fact.

>It always tasted like
>it had been cooked in already. Some time ago. Then stored in the heat
>for a long time. I went back to olive oil and butter. We also use cold
>pressed sunflower seed oil and extra virgin coconut oil.

Extra Virgin Olive Oil is my oil of choice now with canola second. I
don't fry very much.

>Bacon
>drippings, rendered lard and beef tallow work nicely as well. We rarely
>have enough chicken or duck fat to use.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Wed, 09 Dec 2009 14:23:34 -0800, Ranée at Arabian Knits
> > wrote:
>
>> When it first became widely available, I bought some, thinking it
>> would be more healthful. It smelled awful to me.
>
> Heh, that's why I switched from vegetable oil. I couldn't stand the
> stink of vegetable oil, especially when it was hot. I was using
> peanut oil until the less expensive canola came along. I think it
> smells very clean, odorless in fact.
>
>> It always tasted like
>> it had been cooked in already. Some time ago. Then stored in the
>> heat for a long time. I went back to olive oil and butter. We also
>> use cold pressed sunflower seed oil and extra virgin coconut oil.
>
> Extra Virgin Olive Oil is my oil of choice now with canola second. I
> don't fry very much.
>
>> Bacon
>> drippings, rendered lard and beef tallow work nicely as well. We
>> rarely have enough chicken or duck fat to use.

I prefer extra virgin olive oil for most things though I prefer to stir fry
with peanut oil and deep fry in canola oil. I actually find vegetable oil
has kind of an off putting taste and though canola has a taste if you put is
straight into your mouth it doesn't seem to transfer to food fried in it at
least to me. I also make my own ghee (clarified butter) that I sometimes fry
food in as it actually has the highest smoke point of all the fats/oils I
use for cooking.

--

Joe Cilinceon

Beea wrote:

> One more that thinks canola oil tastes rancid.

<Raises hand to join the pro-yuck group>

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Joe Cilinceon wrote:
>
> Here are some smoke points of oils and such.
>
> Fat Smoke Point °F Smoke Point °C
>
> Unrefined canola oil 225°F 107°C
> Unrefined corn oil 320°F 160°C

> Semirefined canola oil 350°F 177°C

> Refined canola oil 400°F 204°C
> Refined corn oil 450°F 232°C

Several folks mentioned they don't like canola oil. I would if they
mean out of the bottle or after cooking? It burns a *lot* easier than
corn oil and it gets nasty once burned. If its out of the bottle it
must be one of those genetic taste issues.

Canola oil is high in essential fatty acids so it has some nutritional
advantage over corn oil. Not a large differentiator.

Being one of the folks who does not have a problem with canola oil out
of the bottle sometimes I mix it 50-50 with olive oil. It's a lot
cheaper than olive oil so it stretches the olive oil out. The dilution
is obvious with extra virgin olive oil but I do not notice it with
regular clear olive oil. This won't work if someone in your house
dislikes it out of the bottle.

" wrote:
>
> I now use corn oil for everything except using olive oil when I make
> my salad dressing. I use corn oil for popcorn, to fry homefries
> (potatoes), and to fry anything.
>
> If I switched to canola (which Aldi's have 50 cents less), would I
> notice anything different.

Hard to say. As you may have noticed, people seem
to adapt to their oil. Before I greatly reduced
my frying, I used canola for everything because of
its high level of monounsaturated fats (similar to
olive oil). I considered it very bland. To me,
soybean oil had an unpleasant taste, and corn oil
tasted very subtly corny but not unpleasant.

I haven't tried any recently. It wouldn't
surprise me if it tasted differently to me today.
It's been about seven years since I bought a bottle.

"Jean B." > wrote in message
...
> wrote:
>> I now use corn oil for everything except using olive oil when I make
>> my salad dressing. I use corn oil for popcorn, to fry homefries
>> (potatoes), and to fry anything.
>>
>> If I switched to canola (which Aldi's have 50 cents less), would I
>> notice anything different.
>>
>> Thanks
>>
>> Tom
>
> Possibly. Canola oil can taste nasty. I say "can" because I haven't
> tried all brands of it. I have bought it a few times over the years and
> haven't liked it.
>

I just switched to canola oil for when I need oil with a higher smoke point
than olive oil and I haven't noticed a bad taste. I had previously been
using corn oil, but I don't use it that often.

Mark Thorson wrote:
> " wrote:
>>
>> I now use corn oil for everything except using olive oil when I make
>> my salad dressing. I use corn oil for popcorn, to fry homefries
>> (potatoes), and to fry anything.
>>
>> If I switched to canola (which Aldi's have 50 cents less), would I
>> notice anything different.
>
> Hard to say. As you may have noticed, people seem
> to adapt to their oil. Before I greatly reduced
> my frying, I used canola for everything because of
> its high level of monounsaturated fats (similar to
> olive oil). I considered it very bland. To me,
> soybean oil had an unpleasant taste, and corn oil
> tasted very subtly corny but not unpleasant.
>
> I haven't tried any recently. It wouldn't
> surprise me if it tasted differently to me today.
> It's been about seven years since I bought a bottle.

I don't care for canola oil either, but to me it has a pasty texture that I
don't like. I just use vegetable oil for hot frying, and olive oil or
butter to saute. Someone above mentioned making their own ghee. What does
store-bought ghee cost where you live? Around here it's always
significantly less than butter, and still somewhat less when butter is a
come-on sale. We use ghee when we're having lobster or crab legs and also
to bake certain seafood dishes, but not for general frying.

K wrote:
> Mark Thorson wrote:
>> " wrote:
>>>
>>> I now use corn oil for everything except using olive oil when I
>>> make my salad dressing. I use corn oil for popcorn, to fry homefries
>>> (potatoes), and to fry anything.
>>>
>>> If I switched to canola (which Aldi's have 50 cents less), would I
>>> notice anything different.
>>
>> Hard to say. As you may have noticed, people seem
>> to adapt to their oil. Before I greatly reduced
>> my frying, I used canola for everything because of
>> its high level of monounsaturated fats (similar to
>> olive oil). I considered it very bland. To me,
>> soybean oil had an unpleasant taste, and corn oil
>> tasted very subtly corny but not unpleasant.
>>
>> I haven't tried any recently. It wouldn't
>> surprise me if it tasted differently to me today.
>> It's been about seven years since I bought a bottle.
>
> I don't care for canola oil either, but to me it has a pasty texture
> that I don't like. I just use vegetable oil for hot frying, and
> olive oil or butter to saute. Someone above mentioned making their
> own ghee. What does store-bought ghee cost where you live? Around
> here it's always significantly less than butter, and still somewhat
> less when butter is a come-on sale. We use ghee when we're having
> lobster or crab legs and also to bake certain seafood dishes, but not
> for general frying.

If I could find it I would by it but I haven't seen it any where in the 6
years I've been in Lexington, KY. I just use a pound of unsalted butter and
make it myself as it really isn't that big a deal to make. A pound makes a
full quart of ghee.

--

Joe Cilinceon

On Dec 9, 3:06*pm, "Jean B." > wrote:
> wrote:
> > I now use corn oil *for everything except using olive oil when I make
> > my salad dressing. I use corn oil for popcorn, to fry homefries
> > (potatoes), and to fry anything.
>
> > If I switched to canola (which Aldi's have 50 cents less), would I
> > notice anything different.
>
> > Thanks
>
> > Tom
>
> Possibly. *Canola oil can taste nasty. *I say "can" because I
> haven't tried all brands of it. *I have bought it a few times over
> the years and haven't liked it.

I dislike Canola and soybean. Corn has a fairly strong taste to me,
but in some things it is nice. I use peanut as my neutral oil. Olive
is for the olive flavor.
>
> --
> Jean B.

--Bryan

Joe Cilinceon wrote:
> EJ Willson wrote:
>> wrote:
>>> I now use corn oil for everything except using olive oil when I make
>>> my salad dressing. I use corn oil for popcorn, to fry homefries
>>> (potatoes), and to fry anything.
>>>
>>> If I switched to canola (which Aldi's have 50 cents less), would I
>>> notice anything different.
>>>
>>> Thanks
>>>
>>> Tom
>> I think that Canola (Canadian Oil, Low Acid) aka Rape Seed oil has a
>> higher smoke point than Vegetable oil. This means you can work hotter
>> and brown better. It is noticeably faster for popcorn.
>> I use it all the time with no problems..bear in mind that I don't
>> like evoo.
>> EJ in NJ
>
> Here are some smoke points of oils and such.
>
> Fat Smoke Point °F Smoke Point °C
>
> Unrefined canola oil 225°F 107°C
> Unrefined flaxseed oil 225°F 107°C
> Unrefined safflower oil 225°F 107°C
> Unrefined sunflower oil 225°F 107°C
> Unrefined corn oil 320°F 160°C
> Unrefined high-oleic sunflower oil 320°F 160°C
> Extra virgin olive oil 320°F 160°C
> Unrefined peanut oil 320°F 160°C
> Semirefined safflower oil 320°F 160°C
> Unrefined soy oil 320°F 160°C
> Unrefined walnut oil 320°F 160°C
> Hemp seed oil 330°F 165°C
> Butter 350°F 177°C
> Semirefined canola oil 350°F 177°C
> Coconut oil 350°F 177°C
> Unrefined sesame oil 350°F 177°C
> Semirefined soy oil 350°F 177°C
> Vegetable shortening 360°F 182°C
> Lard 370°F 182°C
> Macadamia nut oil 390°F 199°C
> Refined canola oil 400°F 204°C
> Semirefined walnut oil 400°F 204°C
> High quality (low acidity) extra virgin olive oil 405°F 207°C
> Sesame oil 410°F 210°C
> Cottonseed oil 420°F 216°C
> Grapeseed oil 420°F 216°C
> Virgin olive oil 420°F 216°C
> Almond oil 420°F 216°C
> Hazelnut oil 430°F 221°C
> Peanut oil 440°F 227°C
> Sunflower oil 440°F 227°C
> Refined corn oil 450°F 232°C
> Refined high-oleic sunflower oil 450°F 232°C
> Refined peanut oil 450°F 232°C
> Refined Safflower oil 450°F 232°C
> Semirefined sesame oil 450°F 232°C
> Refined soy oil 450°F 232°C
> Semirefined sunflower oil 450°F 232°C
> Olive pomace oil 460°F 238°C
> Extra light olive oit 468°F 242°C
> Ghee (Indian Clarified Butter), 485°F, 252°C
> Soybean oil 495°F 257°C
> Safflower oil 510°F 266°C
> Avocado oil 520°F 271°C
>
Joe,

Thanks for this list. I've never seen such a complete one.

EJ in NJ

On Wed, 9 Dec 2009 18:53:12 -0500, "Joe Cilinceon"
> wrote:

>I also make my own ghee (clarified butter) that I sometimes fry
>food in as it actually has the highest smoke point of all the fats/oils I
>use for cooking.

I've heard that, but never put it to the test. Hubby had stents put
in a couple of years ago and doesn't want to give his cardiologist any
more business.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 9 Dec 2009 19:37:20 -0600, "K" > wrote:

>What does
>store-bought ghee cost where you live? Around here it's always
>significantly less than butter, and still somewhat less when butter is a
>come-on sale.

You buy ghee in stores? Where is "here"?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Dec 9, 9:52 pm, EJ Willson > wrote:
> Joe Cilinceon wrote:
> > EJ Willson wrote:
> >> wrote:
> >>> I now use corn oil for everything except using olive oil when I make
> >>> my salad dressing. I use corn oil for popcorn, to fry homefries
> >>> (potatoes), and to fry anything.
>
> >>> If I switched to canola (which Aldi's have 50 cents less), would I
> >>> notice anything different.
>
> >>> Thanks
>
> >>> Tom
> >> I think that Canola (Canadian Oil, Low Acid) aka Rape Seed oil has a
> >> higher smoke point than Vegetable oil. This means you can work hotter
> >> and brown better. It is noticeably faster for popcorn.
> >> I use it all the time with no problems..bear in mind that I don't
> >> like evoo.
> >> EJ in NJ
>
> > Here are some smoke points of oils and such.
>
> > Fat Smoke Point °F Smoke Point °C
>
> > Unrefined canola oil 225°F 107°C
> > Unrefined flaxseed oil 225°F 107°C
> > Unrefined safflower oil 225°F 107°C
> > Unrefined sunflower oil 225°F 107°C
> > Unrefined corn oil 320°F 160°C
> > Unrefined high-oleic sunflower oil 320°F 160°C
> > Extra virgin olive oil 320°F 160°C
> > Unrefined peanut oil 320°F 160°C
> > Semirefined safflower oil 320°F 160°C
> > Unrefined soy oil 320°F 160°C
> > Unrefined walnut oil 320°F 160°C
> > Hemp seed oil 330°F 165°C
> > Butter 350°F 177°C
> > Semirefined canola oil 350°F 177°C
> > Coconut oil 350°F 177°C
> > Unrefined sesame oil 350°F 177°C
> > Semirefined soy oil 350°F 177°C
> > Vegetable shortening 360°F 182°C
> > Lard 370°F 182°C
> > Macadamia nut oil 390°F 199°C
> > Refined canola oil 400°F 204°C
> > Semirefined walnut oil 400°F 204°C
> > High quality (low acidity) extra virgin olive oil 405°F 207°C
> > Sesame oil 410°F 210°C
> > Cottonseed oil 420°F 216°C
> > Grapeseed oil 420°F 216°C
> > Virgin olive oil 420°F 216°C
> > Almond oil 420°F 216°C
> > Hazelnut oil 430°F 221°C
> > Peanut oil 440°F 227°C
> > Sunflower oil 440°F 227°C
> > Refined corn oil 450°F 232°C
> > Refined high-oleic sunflower oil 450°F 232°C
> > Refined peanut oil 450°F 232°C
> > Refined Safflower oil 450°F 232°C
> > Semirefined sesame oil 450°F 232°C
> > Refined soy oil 450°F 232°C
> > Semirefined sunflower oil 450°F 232°C
> > Olive pomace oil 460°F 238°C
> > Extra light olive oit 468°F 242°C
> > Ghee (Indian Clarified Butter), 485°F, 252°C
> > Soybean oil 495°F 257°C
> > Safflower oil 510°F 266°C
> > Avocado oil 520°F 271°C
>
> Joe,
>
> Thanks for this list. I've never seen such a complete one.
>
> EJ in NJ

Yes. Thank you, smoke point Joe.

B

Coming in late -

I have no problem with canola. I think it might be one of those
genetic things, like cilantro. Canola is my normal frying oil. EVOO
for salads or when I care about flavor. I don't like "vegetable oil"
because it is made of whatever vegetable the factory got a deal on
that week. Probably perfectly good product, but I like at least the
pretext of telling me what I am eating. Can't remember why I decided
I don't like corn. I'll get some next trip and try to figure it out.
Never felt the need for more exotics. Maybe peanut if I can find my
wok.

I'm no fats snob. I use lard, butter, render schmaltz, fry in bacon,
grease baking pans with shortening, will probably clarify butter at
least once, when Joe tells us how he does it.

Fry on, dudes.

B

EJ Willson wrote:
> Joe Cilinceon wrote:
>> EJ Willson wrote:
>>> wrote:
>>>> I now use corn oil for everything except using olive oil when I
>>>> make my salad dressing. I use corn oil for popcorn, to fry
>>>> homefries (potatoes), and to fry anything.
>>>>
>>>> If I switched to canola (which Aldi's have 50 cents less), would I
>>>> notice anything different.
>>>>
>>>> Thanks
>>>>
>>>> Tom
>>> I think that Canola (Canadian Oil, Low Acid) aka Rape Seed oil has a
>>> higher smoke point than Vegetable oil. This means you can work
>>> hotter and brown better. It is noticeably faster for popcorn.
>>> I use it all the time with no problems..bear in mind that I don't
>>> like evoo.
>>> EJ in NJ
>>
>> Here are some smoke points of oils and such.
>>
>> Fat Smoke Point °F Smoke Point °C
>>
>> Unrefined canola oil 225°F 107°C
>> Unrefined flaxseed oil 225°F 107°C
>> Unrefined safflower oil 225°F 107°C
>> Unrefined sunflower oil 225°F 107°C
>> Unrefined corn oil 320°F 160°C
>> Unrefined high-oleic sunflower oil 320°F 160°C
>> Extra virgin olive oil 320°F 160°C
>> Unrefined peanut oil 320°F 160°C
>> Semirefined safflower oil 320°F 160°C
>> Unrefined soy oil 320°F 160°C
>> Unrefined walnut oil 320°F 160°C
>> Hemp seed oil 330°F 165°C
>> Butter 350°F 177°C
>> Semirefined canola oil 350°F 177°C
>> Coconut oil 350°F 177°C
>> Unrefined sesame oil 350°F 177°C
>> Semirefined soy oil 350°F 177°C
>> Vegetable shortening 360°F 182°C
>> Lard 370°F 182°C
>> Macadamia nut oil 390°F 199°C
>> Refined canola oil 400°F 204°C
>> Semirefined walnut oil 400°F 204°C
>> High quality (low acidity) extra virgin olive oil 405°F 207°C
>> Sesame oil 410°F 210°C
>> Cottonseed oil 420°F 216°C
>> Grapeseed oil 420°F 216°C
>> Virgin olive oil 420°F 216°C
>> Almond oil 420°F 216°C
>> Hazelnut oil 430°F 221°C
>> Peanut oil 440°F 227°C
>> Sunflower oil 440°F 227°C
>> Refined corn oil 450°F 232°C
>> Refined high-oleic sunflower oil 450°F 232°C
>> Refined peanut oil 450°F 232°C
>> Refined Safflower oil 450°F 232°C
>> Semirefined sesame oil 450°F 232°C
>> Refined soy oil 450°F 232°C
>> Semirefined sunflower oil 450°F 232°C
>> Olive pomace oil 460°F 238°C
>> Extra light olive oit 468°F 242°C
>> Ghee (Indian Clarified Butter), 485°F, 252°C
>> Soybean oil 495°F 257°C
>> Safflower oil 510°F 266°C
>> Avocado oil 520°F 271°C
>>
> Joe,
>
> Thanks for this list. I've never seen such a complete one.
>
> EJ in NJ

I've been collecting it over the years and add to it as new things come on
the market such as new oils. Glad you found it useful.

--

Joe Cilinceon

Joe,

I didn't want to clutter up the newsgroup with a "Me, too!", but I do
want to thank you for this information.

Henry Bibb
Very amateur cook

On Wed, 9 Dec 2009 15:32:56 -0600, Sqwertz wrote:

> On Wed, 09 Dec 2009 16:06:57 -0500, Jean B. wrote:
>
>> wrote:
>>
>>> If I switched to canola (which Aldi's have 50 cents less), would I
>>> notice anything different.
>>
>> Possibly. Canola oil can taste nasty. I say "can" because I
>> haven't tried all brands of it. I have bought it a few times over
>> the years and haven't liked it.
>
> I haven't noticed any difference between corn, soybean (vegetable),
> or Canola. Proper frying techniques are assumed. Mostly I use the
> soybean oil (AKA "Vegetbale Oil") but have never compared them side
> by side. Soybean generally costs less than corn oil.
>
> -sw

any thoughts on corn oil versus peanut oil for stir-frying? or do you not
use peanut oil at all?

your pal,
blake

blake murphy wrote:
> On Wed, 9 Dec 2009 15:32:56 -0600, Sqwertz wrote:
>
>> On Wed, 09 Dec 2009 16:06:57 -0500, Jean B. wrote:
>>
>>> wrote:
>>>
>>>> If I switched to canola (which Aldi's have 50 cents less), would I
>>>> notice anything different.
>>>
>>> Possibly. Canola oil can taste nasty. I say "can" because I
>>> haven't tried all brands of it. I have bought it a few times over
>>> the years and haven't liked it.
>>
>> I haven't noticed any difference between corn, soybean (vegetable),
>> or Canola. Proper frying techniques are assumed. Mostly I use the
>> soybean oil (AKA "Vegetbale Oil") but have never compared them side
>> by side. Soybean generally costs less than corn oil.
>>
>> -sw
>
> any thoughts on corn oil versus peanut oil for stir-frying? or do
> you not use peanut oil at all?
>
> your pal,
> blake

I buy my EVOO, Peanut and Canola in by the gallon and stir fry with peanut
always. I use Canola in my deep fryer which uses a gallon of oil at a time.
I've found the Canola has a neutral taste for frying unlike other oils which
works great for shrimp or other fried foods. Stir frying I want that slight
peanut taste in my foods. Olive oil I use very little for frying but do for
some things but I tend to use it a lot for sautéing usually mixed with
butter. I also like lard for pan frying some things like chicken wings as
well as pan seasoning. I don't think I've used corn oil much over the years
though I have used a few other flavored oils from truffle, walnut, sesame
seed etc. I tend to use these as either a finish oil, salad dressings or as
an ingredient in dishes.

--

Joe Cilinceon

In article
>,
bulka > wrote:

> Coming in late -
>
> I have no problem with canola. I think it might be one of those
> genetic things, like cilantro. Canola is my normal frying oil. EVOO
> for salads or when I care about flavor. I don't like "vegetable oil"
> because it is made of whatever vegetable the factory got a deal on
> that week. Probably perfectly good product, but I like at least the
> pretext of telling me what I am eating.

The only certainty in life is change (I didn't make that up). I think
it used to be that "vegetable oil" was corn oil. Then it was something
yucky sounding. Then it was like you say, whatever was cheap that week.
But for the last couple of years, it's always been soybean oil. So, it
says "Vegetable Oil" in big letters on the front, but in the list of
ingredients it tells you, either one or the infamous "contains one or
more of the following..." with the list.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
>
> The only certainty in life is change (I didn't make that up). I think
> it used to be that "vegetable oil" was corn oil. Then it was something
> yucky sounding. Then it was like you say, whatever was cheap that week.
> But for the last couple of years, it's always been soybean oil. So, it
> says "Vegetable Oil" in big letters on the front, but in the list of
> ingredients it tells you, either one or the infamous "contains one or
> more of the following..." with the list.

For most of the 20th century, Wesson oil
was cottonseed oil. David Wesson was a chemist
who developed a process for purifying cottonseed
oil to make it edible and palatable. It is
often the cheapest oil, hence its widespread use
as a frying oil for chips.

Jean B. wrote:
> wrote:
>> I now use corn oil for everything except using olive oil when I make
>> my salad dressing. I use corn oil for popcorn, to fry homefries
>> (potatoes), and to fry anything.
>>
>> If I switched to canola (which Aldi's have 50 cents less), would I
>> notice anything different.
>>
>> Thanks
>>
>> Tom
>
> Possibly. Canola oil can taste nasty. I say "can" because I haven't
> tried all brands of it. I have bought it a few times over the years and
> haven't liked it.
>


I switched from corn to canola oil at least 5 years ago. I don't
notice that it has much of any flavor for cooking. I've used
Wesson and Mazola and a few other brands plus store brands and
don't notice any difference. I suppose it could be that my usual
cooking is spicy enough to cover any oil flavor.\

gloria p

" wrote:
>
> I now use corn oil for everything except using olive oil when I make
> my salad dressing. I use corn oil for popcorn, to fry homefries
> (potatoes), and to fry anything.
>
> If I switched to canola (which Aldi's have 50 cents less), would I
> notice anything different.
>
> Thanks
>
> Tom

Depends on the canola/rapeseed oil. Some American varieties of canola
oil can have a 'fishy' taste to them, which corn oil never has. Get
decent canola oil and you probably won't notice much difference with
fried foods. But seems to me 50 cents per container isn't enough of a
price difference to make a switch.

Mark Thorson wrote:
> Dan Abel wrote:
>> The only certainty in life is change (I didn't make that up). I think
>> it used to be that "vegetable oil" was corn oil. Then it was something
>> yucky sounding. Then it was like you say, whatever was cheap that week.
>> But for the last couple of years, it's always been soybean oil. So, it
>> says "Vegetable Oil" in big letters on the front, but in the list of
>> ingredients it tells you, either one or the infamous "contains one or
>> more of the following..." with the list.
>
> For most of the 20th century, Wesson oil
> was cottonseed oil. David Wesson was a chemist
> who developed a process for purifying cottonseed
> oil to make it edible and palatable. It is
> often the cheapest oil, hence its widespread use
> as a frying oil for chips.

It also tends to be high in pesticides, or so I read a long time ago.

--
Jean B.

gloria.p wrote:
> Jean B. wrote:
>> wrote:
>>> I now use corn oil for everything except using olive oil when I make
>>> my salad dressing. I use corn oil for popcorn, to fry homefries
>>> (potatoes), and to fry anything.
>>>
>>> If I switched to canola (which Aldi's have 50 cents less), would I
>>> notice anything different.
>>>
>>> Thanks
>>>
>>> Tom
>>
>> Possibly. Canola oil can taste nasty. I say "can" because I haven't
>> tried all brands of it. I have bought it a few times over the years
>> and haven't liked it.
>>
>
>
> I switched from corn to canola oil at least 5 years ago. I don't notice
> that it has much of any flavor for cooking. I've used Wesson and Mazola
> and a few other brands plus store brands and
> don't notice any difference. I suppose it could be that my usual
> cooking is spicy enough to cover any oil flavor.\
>
> gloria p

Or maybe, as someone else posited, our different reactions have a
genetic basis?

--
Jean B.

On Thu, 10 Dec 2009 12:29:47 -0600, Sqwertz wrote:

> On Thu, 10 Dec 2009 12:26:48 -0500, blake murphy wrote:
>
>> any thoughts on corn oil versus peanut oil for stir-frying? or do you not
>> use peanut oil at all?
>
> I usually use whatever I have on hand. Usual;ly soybean oil,
> sometimes corn. I rarely have peanut oil, but if I did, I'd use
> that.
>
> -sw

o.k., just wondering. corn oil is a little cheaper, but at the rate i use
oil, probably not much difference.

your pal,
blake

On Thu, 10 Dec 2009 13:39:05 -0500, Joe Cilinceon wrote:

> blake murphy wrote:
>> On Wed, 9 Dec 2009 15:32:56 -0600, Sqwertz wrote:
>>
>>> On Wed, 09 Dec 2009 16:06:57 -0500, Jean B. wrote:
>>>
>>>> wrote:
>>>>
>>>>> If I switched to canola (which Aldi's have 50 cents less), would I
>>>>> notice anything different.
>>>>
>>>> Possibly. Canola oil can taste nasty. I say "can" because I
>>>> haven't tried all brands of it. I have bought it a few times over
>>>> the years and haven't liked it.
>>>
>>> I haven't noticed any difference between corn, soybean (vegetable),
>>> or Canola. Proper frying techniques are assumed. Mostly I use the
>>> soybean oil (AKA "Vegetbale Oil") but have never compared them side
>>> by side. Soybean generally costs less than corn oil.
>>>
>>> -sw
>>
>> any thoughts on corn oil versus peanut oil for stir-frying? or do
>> you not use peanut oil at all?
>>
>> your pal,
>> blake
>
> I buy my EVOO, Peanut and Canola in by the gallon and stir fry with peanut
> always. I use Canola in my deep fryer which uses a gallon of oil at a time.
> I've found the Canola has a neutral taste for frying unlike other oils which
> works great for shrimp or other fried foods. Stir frying I want that slight
> peanut taste in my foods.

i'm not sure i can taste the 'peanut' in peanut oil.

>Olive oil I use very little for frying but do for
> some things but I tend to use it a lot for sautéing usually mixed with
> butter. I also like lard for pan frying some things like chicken wings as
> well as pan seasoning. I don't think I've used corn oil much over the years
> though I have used a few other flavored oils from truffle, walnut, sesame
> seed etc. I tend to use these as either a finish oil, salad dressings or as
> an ingredient in dishes.

i usually have only peanut and olive oils on hand, used roughly as you
outlined.

your pal,
blake