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Thursday, April 28, 2011

OIL - The Right Type for the Job

There are many kinds of oil to use for cooking.  I am often asked what kind to use for frying. If you are using a deep fryer, or large pot for say a turkey, use peanut oil.  Peanut oil has a higher smoke and flash point than vegetable oil or oil rendered from fat.  That is very important.  The Flash Point of oil is the temperature that the oil will ignite. That is not a good thing to happen! Also an oil with a higher flash point will last longer in a deep fryer.  Peanut oil has a higher price too.  But given the amount of time you can use it and the safety factor it is a much better choice.

For sauteing, I use olive oil - usually with some butter for flavor.  Unless I am frying eggs, then I prefer butter or bacon fat.  Yes I do save my bacon fat. It can add flavor to so many dishes, including eggs. For those who read this and wonder about cholesterol, I do use all fats in moderation. Just be smart and you can add some flavor to dishes without clogging you arteries.

For baking use a light vegetable oil when the recipe calls for liquid oil.  If the recipe calls for shortening, that usually means a solid shortening like Crisco or something similar. Do not use Olive Oil unless the recipe calls for it.  It has too strong a flavor and will overpower the taste of the product.

So what do you use? If you have any questions about this post or other please make a comment.  I will respond  and do my best to answer.


  1. I use canola. I really don't care for the taste of olive oil. I've never tried peanut oil because of the higher cost.

  2. Canola oil is fine substitute for any oil. It does not have as high a flash point as peanut oil but it is less costly. It is also good in baking.

    Thanks for the comment!!