Post by applecrisp1 on Mar 7, 2019 17:05:32 GMT -5
I know that oils have different smoke points, and some oils are better for high temp cooking. I basically use extra virgin olive oil for all cooking/recipes/salad dressings. I do have a small bottle of a neutral oil that I use for seasoning my cast iron pan and/or if I needed a mild oil for a baking recipe. And a small bottle of toasted sesame oil that I might use in some asian recipe which Is imagine is past the best by date by now since it takes me so long to go through it. I've never deep fried anything so never had to choose an oil for that.
I've bought avocado oil a few times and I know that has a high smoke point. I liked it, but just don't buy that often.
I was just reading something a few days about what oils they suggested and it talked about smoke point too.
So that made me think, do you take smoke point into consideration? I don't do much high heat stir frying, but I do roast lots of veggies (but not blazing hot).
Post by soupandstew on Mar 10, 2019 17:19:40 GMT -5
I stir fry but not in the classic wok, high heat way, so I use canola oil. I don't deep fry at all. I don't use sesame oil for frying, just for seasoning. And in the oven, 400 degrees is our max temp because (1) we live in an old home and higher temps require a protective surface around our oven, not everyday sheetrock and (2) it's hot here most of the year. DH is baking fish tonight at 350 so we have the AC on b/c it's 80 degrees outside with high humidity. I drool over high-heat roasted veggies recipes but can't do that in my kitchen.
"Being bitter is just the ego clinging on to the past." Brendon Burchard