Favorite cooking oil?

Canola. why would you use anything else?

>>9066180
Flavor, which is why I use peanut oil to deep fry

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Oh, I thought this was an EVOO thread not a cooking oil thread. WTF are you doing op, cooking with EVOO is dumb

Anyway I usually get Palestinian as long as the harvest date is recent, otherwise I'll get Tunisian. If there's no good Tunisian in stock I might get Portuguese, or Spanish in roughly that order of preference. At the moment I'm about halfway through a bottle of Tunisian oil

Californian is ok too. Fortunately they stayed blue last November, so I don't have to stop buying California goods. Although I generally avoid the wine

Anyway let this be an EVOO thread since the picture is already up

>>9066276
Shit what's wrong with cooking with EVOO?

>>9066309
health
taste
cost

in a simmer it's ok but higher temperatures are a bad idea

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>>9066309
Here is Michael Ruhlmans take on it. (he's the mouthpiece of Thomas Keller.)

>>9066309
EVOO has a low smoke point. It's easy to burn, and make everything taste like shit. It's more suited towards finishing dishes, dressing, stuff like that. Use regular refined olive oil if you're trying to cook with it. A lot of restaurants use a mix of canola and olive oil when cooking.

>>9066172
Depends heavily on the dish. For high-temp frying and Asian dishes I use peanut oil or sesame oil. For Italian, Mediterranean, and Middle Eastern I use light olive oil. For French, Cajun/Creole, and Indian I use ghee. Canola oil is only used if I don't have another option, but it has the advantage of being basically flavorless and therefore can be used in virtually any cuisine.

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>>9066358
For referance

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>>9066276
>Fortunately they stayed blue last November, so I don't have to stop buying California goods.

Great Value brand vegetable oil spray

>>9066172
Various animal fat. Right now I have smoked lamb fat and some nice clean lard.

Mostly I like it since it's essentially free, being a byproduct of other cooking I'm doing. Also it tastes good.

I also use olive oil fairly often and coconut oil when the occasion calls for it, but it has a fairly strong flavor that isn't always appreciated.

>>9066448
What does a chart about drug combinations have to do with cooking oils?

Bacon grease. I've been using it for years for savory dishes. I recently started using it in corn bread, cookies, and cakes. Will never go back to vegetable oil.

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Safflower oil master race

canola oil always smells rancid when it heats up
soybean oil smells like plastic

>>9066172
What does it make me if I just use lard for cooking?