what type of oil is best?

Question

what is best for deep frying?
what is best for browning or sautee`?

Answer 1

Deep frying - Vegetable oil
Browning or sautee - olive oil.

Never use extra virgin olive oil for deep frying or frying. Too expensive and the heating point is too low (means it evaporates quite easily when heated up).

Answer 2

Do a search online, like with Google. See links below.

Deep-fat frying:
Canola oil
Corn oil
Peanut oil

For sauteeing, I like a very light olive oil, relatively healthy and very little olive overtones.

Answer 3

NEVER deep fry with extra virgin olive oil!!

deep frying - vegetable oil, peanut oil
sauteing (brown) - olive oil ( butter is best)

obviously there are many other variables

Answer 4

I use Peanut oil. It has the highest smoke point and it is reuseable. If you strain it you can reuse it. I use peanut oil for deep frying turkeys, frying potatoes, eggs, etc. for cakes and cookies I use Vegetable oil. Hope this helps.

Answer 5

for deep frying corn oil and for browning and stir frying use olive oil.

Answer 6

Which cooking oil is the best?

All manufacturers claim their own cooking oil is the best! Canola oil, olive oil, sunflower oil, butter, margarine and even virgin coconut oil each has its supporters. Before we conclude the best cooking oil(s), let's look at the essential - Fats 101. We classified the following fats as "good fats" and "bad fats" based on their heart-smart values: their ability to raise or lower total and LDL cholesterol.

The Bad Fats
Saturated Fats Saturated fats raise total blood cholesterol as well as LDL cholesterol (the bad cholesterol).
Trans Fats Trans fats raise LDL cholesterol (the bad cholesterol) and lower HDL cholesterol (the good cholesterol).
The Good Fats
Monounsaturated Fats Monounsaturated fats lower total cholesterol and LDL cholesterol (the bad cholesterol) and increase the HDL cholesterol (the good cholesterol).
Polyunsaturated Fats Polyunsaturated fats also lower total cholesterol and LDL cholesterol. Omega 3 fatty acids belong to this group.

Therefore, based on the above classification, the "ideal" cooking oil should contain higher amount of monounsaturated and polyunsaturated fats and with minimal or no saturated fats and trans fats.


The Verdict? As long as you're using fats and oils sparingly in your cooking and preparation, it would be fine to use any one of the following "good" oils. All of the following oils are low in saturated fats and trans fats. Some have high concentration of monounsaturated fats such as olive oil. Choose corn oil, safflower oil, sunflower oil, soy oil or canola oil if you wish to fry foods as these oils have higher smoke point. It is best not to fry with olive oil as its smoke point is only about 190C/375F.

Good Cooking Oils:

canola oil
flax seed oil
peanut oil
olive oil
non-hydrogenated soft margarine
safflower oil
sunflower oil
corn oil
The following "bad" oils contain high percentage of trans fat or saturated fats. Some, such as coconut oil, even contain more saturated fats than animal products!

Bad Cooking Oils:

Vegetable shortening
Hard margarine
Butter
Palm oil
Palm kernel oil
Coconut oil

Answer 7

THe best is olive oil

Answer 8

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 9

In the superstore, fruits are usually selected far too soon. Some are rocks, many are bad. Some of the fresh vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 10

canola, peanut, and olive oil are good.