Cast Iron Collector Forums  
Google

Go Back   Cast Iron Collector Forums > General Discussion > Cooking In Cast Iron

Notices

Cooking In Cast Iron Discuss Cast Iron Cooking & Recipe Requests

Reply
 
Thread Tools Display Modes
  #11  
Old 01-19-2017, 08:27 PM
KevinE KevinE is offline
Senior Member
 
Join Date: Aug 2014
Location: Columbia, SC
Posts: 792
Default Re: Cooking oil

What EricC said.
Reply With Quote
Sponsored Links
  #12  
Old 01-19-2017, 09:14 PM
JeffreyL JeffreyL is offline
Senior Member
 
Join Date: Nov 2016
Posts: 445
Default Re: Cooking oil

Thanks guys! We've started cooking a lot in CI, everything else will now be SS, and we just had a gas line run and bought a new gas oven and got rid of the electric. I feel like such a rookie in the kitchen now with so many changes!
Reply With Quote
  #13  
Old 01-19-2017, 10:46 PM
Sharon Shuman Sharon Shuman is offline
Senior Member
 
Join Date: May 2015
Location: Tippecanoe Cty., Indiana
Posts: 710
Default Re: Cooking oil

My hubby is the picky type, so I've started using mostly grapeseed oil (neutral taste), olive oil (for flavor), and butter for things at relatively low temps. Unsalted butter is good to use for cooking, I think, because you can control the addition of salt. (And yes, there are only the 2 of us, and most of my money goes for quality food.) I really like Kevin's creamer for oil--looks nice, and I bet it cuts down the messiness as well.
Reply With Quote
  #14  
Old 01-20-2017, 12:04 AM
JeffreyL JeffreyL is offline
Senior Member
 
Join Date: Nov 2016
Posts: 445
Default Re: Cooking oil

So I just spent most of the evening researching oils
If I read 20 different articles I got 50 different opinions. One place says canola is nasty stuff and bad for you, the next place, including webmd, says it's a top 3 choice for cooking. Another site says extra virgin olive oil is good for cooking, next site says no good as it breaks down at lower temps, only use to sauté veggies, and make dressings. but two things I did learn from all the reading, the "pure" olive oil I have in the cupboard in the clear plastic bottle is probably not so "pure", and that the vegetable oil I have been frying fish in which is made of soybean oil should have killed me by now and should be avoided
Reply With Quote
  #15  
Old 01-20-2017, 02:22 AM
W. Hilditch W. Hilditch is offline
Senior Member
 
Join Date: Mar 2015
Location: Talking Rock, GA
Posts: 1,784
Default Re: Cooking oil

Quote:
Originally Posted by JeffreyL View Post
My wife wants to get one of those oil bottles with the spouts on it to leave by the stove, just trying to figure out what to put in it.
Olive oil. It looks the best in clear glass and does not have to be confused with cooking.

Hilditch
Reply With Quote
  #16  
Old 01-20-2017, 12:38 PM
EricC EricC is offline
Senior Member
 
Join Date: Sep 2016
Posts: 440
Default Re: Cooking oil

Quote:
Originally Posted by JeffreyL View Post
So I just spent most of the evening researching oils
If I read 20 different articles I got 50 different opinions. One place says canola is nasty stuff and bad for you, the next place, including webmd, says it's a top 3 choice for cooking. Another site says extra virgin olive oil is good for cooking, next site says no good as it breaks down at lower temps, only use to sauté veggies, and make dressings. but two things I did learn from all the reading, the "pure" olive oil I have in the cupboard in the clear plastic bottle is probably not so "pure", and that the vegetable oil I have been frying fish in which is made of soybean oil should have killed me by now and should be avoided
That's the beauty of the information age. In the old days we had limited access to information and relied a lot on word of mouth, which was rife with misinformation. These days, with a few clicks we have access to piles of information about anything, written by experts and idiots alike, and which is rife with misinformation. Critical thinking skills never become obsolete...

Really, you're over-complicating it. In health and cooking there is a constant parade of fads and trends, and most are just wallet-draining novelties. There is no magic oil that clearly stands out above the rest, nor one that is clearly death in a bottle. Just find one high in unsaturated fats that you like and you'll be fine.

Regarding olive oil specifically, it is true that many of the budget brands imported in a mixed bulk from multiple overseas sources have been found to be adulterated with other vegetable oils. Really it's nothing to worry about, it's not unhealthy, it's just not pure olive oil.

If you want confidence that you're actually getting 100% olive oil as advertised without breaking the bank, I suggest you check out olive oil from California. It's a burgeoning industry over there and they're trying to build a reputation that can compete with the established European industry, and as a result extra attention is being paid to ensure purity and quality. A brand called California Olive Ranch is easy to find, affordable, and works great as an everyday cooking oil, when olive oil is desired.
Reply With Quote
  #17  
Old 01-20-2017, 01:15 PM
JeffreyL JeffreyL is offline
Senior Member
 
Join Date: Nov 2016
Posts: 445
Default Re: Cooking oil

EricC-

As with anything, I tend to over-analyze. Thats the mechanic in me along with a healthy dose of OCD.

Maybe I should have better stated it as to the type of cooking we usually do. My main job is frying fish. For that I probably want a higher smoke point oil, olive oil probably not good for this?

After that we usually use butter for eggs, and when I make cornbread and bake anything i usually use crisco or whatever the recipe calls for.

I do occasionally fry venison steaks and venison heart. Havnt tried fried chicken yet but i really want to.
Reply With Quote
  #18  
Old 01-20-2017, 01:31 PM
EricC EricC is offline
Senior Member
 
Join Date: Sep 2016
Posts: 440
Default Re: Cooking oil

Quote:
Originally Posted by JeffreyL View Post
EricC-

As with anything, I tend to over-analyze. Thats the mechanic in me along with a healthy dose of OCD.

Maybe I should have better stated it as to the type of cooking we usually do. My main job is frying fish. For that I probably want a higher smoke point oil, olive oil probably not good for this?

After that we usually use butter for eggs, and when I make cornbread and bake anything i usually use crisco or whatever the recipe calls for.

I do occasionally fry venison steaks and venison heart. Havnt tried fried chicken yet but i really want to.
I assume you mean deep frying battered fish filets? With a target frying oil temp of around 365, you actually could fry fish with olive oil if you wanted to. But I would not, because it would add too much olive oil flavor. Instead the neutral flavor of canola would be my choice. Same would go for fried chicken.

If you mean sauteing fish filets that are merely seasoned or maybe dredged in a light coating of flour, yes you could use olive oil. Or canola. Personally I prefer butter for that specific situation, with a little olive or canola mixed in to help stabilize it.

Venison, you mean you sear / saute it, like you would cook a steak? Again yes, you could use olive oil. Or canola.

Olive oil is also good for sauteing boneless chicken pieces, especially when paired with Italian seasonings. Vegetables, either sauteed or oven roasted, do well with olive oil too.
Reply With Quote
  #19  
Old 01-20-2017, 01:49 PM
JeffreyL JeffreyL is offline
Senior Member
 
Join Date: Nov 2016
Posts: 445
Default Re: Cooking oil

EricC-

I dont deep fry my fish, i dredge damp fillets in a seasoned cornmeal coating and fry in about 1/8" of oil. I do venison steaks the same way.

Venison heart i do lower and slower, probably this would be called sauteing(im a mechanic not a chef) and i do that with butter
Reply With Quote
  #20  
Old 01-20-2017, 01:57 PM
EricC EricC is offline
Senior Member
 
Join Date: Sep 2016
Posts: 440
Default Re: Cooking oil

Quote:
Originally Posted by JeffreyL View Post
EricC-

I dont deep fry my fish, i dredge damp fillets in a seasoned cornmeal coating and fry in about 1/8" of oil. I do venison steaks the same way.

Venison heart i do lower and slower, probably this would be called sauteing(im a mechanic not a chef) and i do that with butter
Canola is a better pairing with seasoned cornmeal than olive oil is, again from a flavor perspective.
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Advertisement

This site is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn
advertising fees by advertising and linking to Amazon.com or its affiliates.

All times are GMT -5. The time now is 01:56 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.