Thread: Frying in Oil

Originally Posted by CowPimp

Can anyone recommend a good cooking oil/spray that won't destabilize at moderate/high heats like olive oil does? How is canola oil? I suppose I could just use butter or coconut oil, but the more options the better!

What are you frying?

Potatoes, eggs, peppers, spinach, chicken, onions, etc.

Coconut oil doesn't destabilize at high temperatures. Yeah, it's it has saturated fats, but it has health benefits, not the least of which is lauric acid.

Here's a great article, with some science, on coconut oil. And I quote:

Another reason people believe coconut oil must be bad for you is misguided association: it is a saturated fat and "saturated fats are bad for you." Dietary guidelines inevitably fail to distinguish between different kinds of saturated fats and insist that saturated fats (meaning all saturated fats) are harmful.

This is not just misleading. It is bad science. Leading scientists now recognize that just as there is good cholesterol, there are also good saturated fats.

Fats are classified as short-, medium- or long-chain based on the number of carbon molecules they contain. Nearly two-thirds of the saturated fat in coconut oil consists of medium-chain fatty acids.

When we eat long-chain fatty acids, they must be emulsified by bile salts in the small intestine before they can be absorbed into our body. Short- and medium-chain fatty acids, such as those in coconut milk, are absorbed directly through the portal vein to the liver, where they are immediately available to the body.

In other words, most of the saturated fat in coconut oil is easily digestible and converted into quick energy. And these types of fatty acids are less likely to cause obesity because they are immediately used by the body and have no opportunity to be stored.

Another article where you can read more about the health benefits of cooking with coconut oil, as well as some other thoughts on fats. That article starts by (correctly) hating on trans fats, but about a third of the way down, discusses coconut oil.

It's also, AFAIK, the only oil that doesn't turn rancid after cooking.

Oh, and if you need to, you can use it as a replacement for petroleum-based oil in your car's engine.

Originally Posted by CowPimp

Potatoes, eggs, peppers, spinach, chicken, onions, etc.

No oil required. Just get a good, non-stick pan and adjust your technique.

I'll sear off meats, throw in an ounce water (or stock when I'm not dieting) to deglaze...The beauty of this is that you use the flavors/moisture from the various components..everything's kept together.
If I must use oil, I use a trace amount of olive oil or butter in a non-stick pan. (At HOME...not here at the restaurant, lol)

Everything is going to convert/destabilize, so why not use what works best?

Originally Posted by DaMayor

Everything is going to convert/destabilize, so why not use what works best?

Event coconut oil? I should have thought to ask you about that. Duh.

Originally Posted by DaMayor

No oil required. Just get a good, non-stick pan and adjust your technique.

I'll sear off meats, throw in an ounce water (or stock when I'm not dieting) to deglaze...The beauty of this is that you use the flavors/moisture from the various components..everything's kept together.
If I must use oil, I use a trace amount of olive oil or butter in a non-stick pan. (At HOME...not here at the restaurant, lol)

Everything is going to convert/destabilize, so why not use what works best?

I've heard people say that, but as far as I can tell even non-stick pans gets a lot of shit stuck to them if you are using eggs. Maybe mine is just old and worn in some way so as to make that less effective? I dunno, but I tried that without any oil this morning and cleaning the pan was a scrub fest of epic proportions.

What about peanut oil? I've seen some things to indicate that it's okay to cook with that at high heat?

Originally Posted by DOMS

Event coconut oil? I should have thought to ask you about that. Duh.

I think it is much better, but it still reacts similarly to other oils.

http://rds.yahoo.com/_ylt=A0geu_PfrI...pdf/food/4.pdf

Originally Posted by CowPimp

I've heard people say that, but as far as I can tell even non-stick pans gets a lot of shit stuck to them if you are using eggs. Maybe mine is just old and worn in some way so as to make that less effective? I dunno, but I tried that without any oil this morning and cleaning the pan was a scrub fest of epic proportions.

Well, you could use just enough butter to coat the pan, OR you could steam fry the eggs. Medium-high heat, drop in the eggs, lower the heat and add about a Tablespoon full of water, throw on the lid....eggs.

I have really started liking poached eggs...they seem a lot "cleaner". And, yeah, nonstick pans vary so much...especially the cheaper ones because they get etched pretty fast. I have this Emeril Lagasse pan that my wife paid too much for as a present...that bad boy is still 100% non-stick.

Originally Posted by CowPimp

I've heard people say that, but as far as I can tell even non-stick pans gets a lot of shit stuck to them if you are using eggs. Maybe mine is just old and worn in some way so as to make that less effective? I dunno, but I tried that without any oil this morning and cleaning the pan was a scrub fest of epic proportions.

If you use oil in your pan or not, take about 45 seconds to a minute and a half to heat your pan or pan with oil before you add any food. You do not want it smoking hot but getting your pan to a good temperature before you start will help cut down on sticking. You should also have better luck with your eggs if they are scrambled with a little liquid before you put them in the pan, I like water, non fat milk or tomato juice.

Even in a non-stick pan I like to put some olive oil on a clean paper towel and wipe the inside of the pan before I cook.

I hope this will help you use less oil.

Yeah generally I just put on a light layer to prevent sticking. I'm not really trying to add the oil to the food to any significant amount, but I realize that it will get in the food regardless.

What do you think about using oils with higher smoking points like grapeseed, safflower, or sunflower oil?

Also, as far as I can tell, coconut oil has a lower smoking point than the oils I just mentioned.

Originally Posted by lbvermillion

If you use oil in your pan or not, take about 45 seconds to a minute and a half to heat your pan or pan with oil before you add any food. You do not want it smoking hot but getting your pan to a good temperature before you start will help cut down on sticking. You should also have better luck with your eggs if they are scrambled with a little liquid before you put them in the pan, I like water, non fat milk or tomato juice.

Even in a non-stick pan I like to put some olive oil on a clean paper towel and wipe the inside of the pan before I cook.

I hope this will help you use less oil.

Wow a first post that didn't involve pure crap. Way to go. I also agree with this. And also if your pan is slightly worn it will not be effective if its non stick. You should be able to cook a flat egg with no oil in a non stick. Avoid using plastic brushes or scrappers, just water and a cloth to clean it. If things do stick put water in it and boil it off.

I use a tad of olive oil if I do need oil. When youre cutting you need to try to avoid it so you can get those calories in a better way unless youre low on fat. I have no problem with that part.

I have seen olive oil in special health food stores, labeled; specifically for high heat. I particularly like safflower oil.

Originally Posted by Merkaba

Wow a first post that didn't involve pure crap. Way to go. I also agree with this. And also if your pan is slightly worn it will not be effective if its non stick. You should be able to cook a flat egg with no oil in a non stick. Avoid using plastic brushes or scrappers, just water and a cloth to clean it. If things do stick put water in it and boil it off.

I use a tad of olive oil if I do need oil. When youre cutting you need to try to avoid it so you can get those calories in a better way unless youre low on fat. I have no problem with that part.

Thank you for the compliment.

I also have a cast iron pan and it is more non-stick than modern pans with just a wipe of the oily paper towel, but of course it will never cook completely fat free and non-stick like a good quality modern pan.

I did have a nice link to a chart on the smoke points of cooking oils but nooobs like me can not post links here. Here are a couple highlights.

Advocado oil: Vibrant green in color, has a soft nutty taste and a mild avocado aroma. This is a very healthy oil with a profile similar to olive oil. This oil can be used for very high temperature applications. 520°F/271°C

Coconut Oil: A heavy nearly colorless oil extracted from fresh coconuts. Used for coatings, confectionary, shortening and is a Saturated fat 350°F 177°C

Olive Oil: Oils vary in weight and may be pale yellow to deep green depending on fruit used and processing. Cooking, salad dressings, saute, pan fry, sear, deep fry, stir fry, grill, broil, baking Monounsaturated fat Extra Virgin - 320°F 160°C Virgin - 420°F 216°C Pomace - 460°F 238°C Extra Light - 468°F 242°C

Peanut Oil: Pale yellow refined oil with a very subtle scent and flavor. Made from pressed steam-cooked peanuts. Used primarily in Asian cooking. Frying, cooking, salad dressings Monounsaturated 450°F 232°C

Walnut Oil: Medium-yellow oil with a nutty flavor and aroma. More perishable than most other oils. Saute, pan fry, sear, deep fry, stir fry, grill, broil Monounsaturated fat 400°F 204°C

Originally Posted by CowPimp

Yeah generally I just put on a light layer to prevent sticking. I'm not really trying to add the oil to the food to any significant amount, but I realize that it will get in the food regardless.

What do you think about using oils with higher smoking points like grapeseed, safflower, or sunflower oil?

Also, as far as I can tell, coconut oil has a lower smoking point than the oils I just mentioned.

I want to try that, I have heard that cooking red meat at very high heat adds amazing flavor. I really look forward to trying a teaspoon of avocado oil (very very high smoke point) in a super hot cast iron pan with buffalo steak. It is not recommended to try this in a non-stick coated pan as it may realease toxins at very high temps.

Yes, coconut oil is not a good choice for frying or saute since the low smoke point.

I actually don't generally fry at very high heats anyway. I go about half way up the dial on the stovetop control. Still, I think it was hot enough to get the EVO smoking, but it appears okay with safflower oil, which is also rich in monounsaturated fats.

Originally Posted by CowPimp

Can anyone recommend a good cooking oil/spray that won't destabilize at moderate/high heats like olive oil does? How is canola oil? I suppose I could just use butter or coconut oil, but the more options the better!

coconut oil