What Kind of Oil Do You Cook With?

March 2, 2010

One topic that most of the chefs covered at the South Beach Wine and Food Festival was cooking oil. It seems that everyone has a preference for what type to use. Bobby Flay, Michael Symon, and Claire Robinson cook with canola oil and save olive oil for finishing sauces and vinaigrettes. Rachael Ray and Anne Burrell disagree and always cook with extra-virgin olive oil. What kind of oil do you like?

27 Comments

3 years 10 weeks

The survey is a bit misleading. I primarily use olive oil which is the oil that got my vote though I keep peanut oil and either canola or safflower oil on hand. When I fry chicken or make an Asian style stir-fry, I use peanut oil. If I saute a dish where the flavor of olive oil doesn't work, then I use the canola or safflower oil. I also keep Argan and truffle oil on hand as finishing oils. I have also made herb oil from the canola/safflower oil.

3 years 10 weeks

i use canola oil most of the time, and olive oil (golden color) for traditional cooking. Extra virgin olive oil the taste fades once opened and i never heat it, but buy the smallest bottles and use it for salads and to drizzle.

amandachalynn 3 years 10 weeks

It only becomes rancid if you have the heat too high. There is something great about a piece of cod poached in olive oil. If you use it in delicate cooking it's wonderful. If you cook with it nice and slow on a medium low heat the warmth intensifies the fruity flavor of the oil.

3 years 10 weeks

cooking with olive oil ruins all it's good properties. Cooking olive oil makes it rancid. Save the olive oil for fresh cold foods. Cook with an oil with a higher burning point.

3 years 10 weeks

Grapeseed oil, soybean oil, reg olive oil, EVOO, veg oil, and rarely canola. but i must have all these oils in the pantry.

Spectra 3 years 10 weeks

Canola and vegetable oil for baking, olive oil for most other cooking, and high quality extra virgin olive oil for salad dressings.

3 years 10 weeks

Isn't extra virgin not for cooking...? I thought it was only for salad dressings and the like.

amandachalynn 3 years 10 weeks

I use canola and extra virgin olive oil, depending on the dish. I also keep a jar of bacon fat. My cast iron skillet loves it, and nothing is better than bacon fat when you're searing a steak.

msdecember 3 years 10 weeks

i will switch between canola and evoo... depending upon the dish.

3 years 10 weeks

I use saffron oil since it has a high burning point than EVOO

CoconutPie 3 years 10 weeks

I cook with canola oil and use extra virgin olive oil in vinaigrettes and for finishing touches.

doogirl 3 years 11 weeks

I hate the taste of olive oil, hate it! I use grapeseed oil and avocado oil, neither were a choice by the way! Both have a neutral flavor, and a high smoke point. I don't make vinegrette salad dressings, so I don't need the olive oil flavor.

fuzzles 3 years 11 weeks

Abby, Fork yes! I cringe every time that it is used.

AbbyHintz 3 years 11 weeks

Does anyone else find the acronym EVOO obnoxious?

3 years 11 weeks

I use EVOO for salads, mayonnaise etc....It has a low smoke point. Occasionally I will "top" off a dish with olive oil to add flavor. Once in awhile I'll saute with regular olive oil *forgot if refined/unrefined)* and I do use - for regular cooking, high temperature oils (which isn't olive oil).

socalbeachgal 3 years 11 weeks

I use regular olive oil the most but it depends, sometimes EVOO and if it is an Asian dish, usually some sesame oil as well.

starangel82 3 years 11 weeks

Mostly EVOO. I use peanut oil for frying though.

TidalWave23 3 years 11 weeks

Extra Virgin Olive Oil as well as Canola on occasion.

courtneyd 3 years 11 weeks

It depends. I keep EVOO at close reach, so usually when I'm doing a quick saute of something, that's what I use. Peanut oil is used for any frying, and if I need a higher smoke point than the EVOO I use canola. Like Chief, I keep a jar of bacon fat around too!

AlexisSF 3 years 11 weeks

extra virgin olive oil — always.

fuzzles 3 years 11 weeks

:rotfl: Pork oil always counts, Chief!

chiefdishwasher 3 years 11 weeks

What....cooking with bacon fat does not count any more?

fuzzles 3 years 11 weeks

It really depends on what I am whipping up. For everyday cooking, I usually opt for the lighter tasting regular olive oil. I tend to reserve the extra virgin olive oils for sauces, vinaigrettes, hummus, and other concoctions where the extra flavor really makes a difference in the dish. For the most neutral flavor, I'll grab the canola oil.

skigurl 3 years 11 weeks

EVOO

betty kraker 3 years 11 weeks

i use evoo veg and voo

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27 Comments

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