Is all cooking oil basically the same ?

The fat content differences between the poly- and monounsaturated oils probably are not sufficient to have any significant effect on your health in the long run. So your best bet is to use a variety of oils judiciously.

When considering your options, keep in mind that Canola oil is lowest in the saturated fat that clogs our arteries, while olive oil is highest in monounsaturates. One fact remains a constant. All cooking oils are 100 percent fat—plain and simple. And most of us need to curb the total amount of fat in our diet. So with cooking oil, remember, less is more.

Canola oil is substantially healthier than the generic “mixed vegetable oil” you find under many familiar brands at the supermarket. It also has a higher flash point, which means it will not burn as readily. Peanut oil and olive oil have healthy characteristics. Don’t use Extra Virgin Olive Oil for cooking – the nuances of the flavor are lost. Use the EVOO on salad or for other fresh purposes (dunking bread, etc.) and use cheap olive oil to cook, but make sure it is all olive oil and not mixed with something else.

The simple answer is, “Not just no, but HELL NO!”.

Actually, most European olive oil is adulterated with other veg oils now, which is illegal but not well policed. So if you want the beautiful olivey taste, spend money on oil made by people exceptionally proud of their product. If you just want something fairly healthy to cook with, cheap is fine. Canola is even cheaper.

I know you aren’t asking about this, but I just read recently that if you get interested in fancy nut oils, e.g. walnut, hazelnut, almond, which have a subtle richness, you must keep them in the freezer. They go rancid right away.

No. The biggest issue is “smoke point” the temperature where it begins to burn. Oils are dangerous when burnt or scorched. Some have much higher smoke points than others. I use virgin Olive oil only – for several reasons – smoke point as well as other health benefits.

@DarkScribe I think health is a pretty big issue, too, and canola, peanut and olive oil all raise “good” cholesterol levels, and lower the “bad”.

I prefer peanut oil myself. Easy to cook with, forgiving if you set the temperature wrong, tastes nice with most of the stuff I cook… what’s not to like?

It’s great, but it’s a little pricey. It does have a lovely flavor.

No, it’s not all the same. I use peanut oil, canola oil, and olive oil.

“Canola is an engineered plant developed in Canada. The oil is derived from the rapeseed plant (an excellent insect repellent, by the way.) The rapeseed is a member of the mustard family. Rapeseed oil has been used extensively in many parts of the world, namely India, Japan, and China. Before the rapeseed was genetically engineered, about two-thirds of the monounsaturated fatty acids were erucic acid. Erucic acid was associated with Keshan’s disease, a condition which is characterized by fibrous lesions of the heart.”

@davidbetterman Your point? (Also, we don’t quote on Fluther without a link to the source.)

@dpworkin

You do all the time.

So I guess you have no point.

@dpworkin So I guess you have no point.

This appears to be a pointless conversation, though in a contest between someone who thinks and someone whose primary skill is cutting and pasting (badly) I don’t think that I will have difficulty deciding who to favour.

We need an array of fatting acids in our diet, but not a huge amount of it. Using one type of oil for frying and another for salad dressing and alternating different oils is good for the body. Sesame seed oil is nice with fried rice. Macadamia nut oil is good on anything. Some oils go off quickly, so keeping them in the fridge or freezer is important. If you want to know more about fats and their make up, you can have a look at www.soapcalc.com It’s what us soapmakers used to find out what the saponification numbers are for specific oils and fats. The calculator lists all the types of fatty acids in each oil as well as it’s stability.

@cazzie Some oils go off quickly, so keeping them in the fridge or freezer is important.

Very true, some, like Flaxseed oil can be very detrimental to health when it has gone off.

@DarkScribe Well pointed out! Yes… there was a trend some years ago, I remember, Flaxseed oil from health food stores. Once an oil goes off, there’s nothing that can be done for it. Once you know what you’re smelling, you can become very sensitive to it (ask me how I know) and only fresh oils will do!

@DarkScribe ”:This appears to be a pointless conversation,”

LOL

”I will have difficulty deciding who to favour.”

Figures.

@cazzie Thanks for the hint about Macadamia Nut Oil. I just bought some to try for the first time.

@dpworkin it works anywhere you need a taste-free oil, but it’s quite nice consistency. Rice Bran oil is good too. High in vit. E. Both oils are good for your skin, eating it or rubbing it on! I’ve been in a pinch and used macadamia nut oil in a cake mix. (expensive, but it was either that or olive oil… hahaha yuck)

If you’re not a fan of olive oil, you can make a nice dipping oil with macadamia nut oil… spice it with a bit of spices you like and just dip in some crusty fresh bread… Yum!

Can’t wait.