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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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11156710 No.11156710 [Reply] [Original]

What oil do you use the most? Peanut and sunflower oil for me, I only use olive oil when the recipe/style calls for it.

>> No.11156719

Castor

>> No.11156746

>>11156710
Gutter oil

>> No.11156747

>>11156719
Like castor oil, I'll Castor Troy you, change your face or the bullets change all that for you.

>> No.11156750
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11156750

>>11156746
lol chinks amirite

>> No.11156755

>>11156746
based
>>11156710
i use peanut oil for deep frying, sesame for flavor if it's called for, and castor oil for everything else. olive oil is a meme.

>> No.11156761

Olive oil mostly. I use bacon fat for Mexican dishes because it’s the closest thing I have to lard. Mexicans love lard.

>> No.11156892
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11156892

Extra virgin olive oil for 90% of things. If something really needs a higher smoke point I use avocado oil. Going to live forever.

>> No.11156904

rapeseed oil

>> No.11156918

Coconut and palm oil. I'm going to live forever.

>> No.11157017
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11157017

only coconut oil and butter, i used sunflower oil exclusively until I found out about our societies omega6 issue and coconut oil was the final solution to the omega6 poisoning problem.

>> No.11157031

>>11156710
Olive oil the most, vegetable oil, lard, bacon grease, only use peanut oil for fried chicken and turkey.

>> No.11157045

>>11156710
Avocado oil most of the time, sometimes coconut oil because of memes.

>> No.11157057

>>11156710
Plant fats cause ATHEROSCLEROSIS

>> No.11157066

>>11157017
What? Are you implying omega 6s aren’t or are healthy? Because the omega 6 to omega 3 ratio in coconut oil is extremely skewed towards omega 6 while having little to none omega 3s

>> No.11157077
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11157077

>> No.11157138

Only poors don't/can't use olive oil.

>> No.11157158

Whatever's on sale. Usually canola.

>> No.11157769

Avocado Oil and Grapeseed oil. They both have less Omega 6's than Olive oil

>> No.11157864

>>11157138
Since fucking when, lol
Cheap olive oil is maximum $3-5 more than vegetable or canola

>> No.11158390

>>11156710
Sunflower oil for me.

>> No.11158394

>>11156710
Canola and olive.

>> No.11158395

>>11156710
I usually just use canola. Extra virgin olive oil for flavor only, usually.

>> No.11158396

>>11156710
butter for most cooking, olive when I make italian, rendered pig fat when I want a little flavour in a fried dish, canola in the deep fryer because Costco sells 20L jugs and food tastes so much better in fresh oil

>> No.11158495

Mineral oil for most things. EVOO for salads of course.

>> No.11158521

I usually like safflower for most sauteeing and stuff like that. Very high smoke point and neutral flavor. I find that canola has a sort of rancid scent when heated.

>> No.11159945

>>11158521
>I find that canola has a sort of rancid scent when heated.
I'm glad I'm not the only one. Canola is among the worst oils.

>> No.11159952

>>11158521
>I find that canola has a sort of rancid scent when heated.
Yep.

That's the Eucric acid. Rapeseed oil contains a lot of it. Canola is a specific cultivar that's designed to have less of it, but it still contains some of that nasty shit. (Canola = CANada Oil Low Acid).

>> No.11159954

mustard oil because i make jhol/curry all the time

>> No.11159956
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11159956

>>11156710
I told me roommate to go out and buy some cooking oil, this was obviously a mistake since while being my friend he is also a fucking idiot whk does everything ass backwards. Apparently his grandmother read some article about how canola oil is the only oil you should be using and that canola oil is so good for you. Now I'm stuck with like 3 gallons of canola oil. I'm going to get cancer aren't I?

>> No.11159963

rapeseed oil and sesame seed oil.

>> No.11160042

>>11156710
Sunflower or rapeseed.

>> No.11160067

>>11157017
dumb
>>11157066
smart

I use butter for most things, extra virgin olive oil for dressing or in certain other uses, and corn oil for deep-frying. Sesame oil of course as flavor but it hardly counts.

>> No.11160330

No love for corn oil? Same price as conola but without the chemical taste.

>> No.11160473

Exclusively imported olive oil. I always have a backup bottle beside the current one.

>> No.11160494

>>11156710
butter. rarely, olive oil for dipping bread. maybe twice a month i'll use vegetable oil to make eggs.

>> No.11160496

>>11156710
sunflower oil for the high smoke point. evoo for dressing. butter for low temp frying when I need that buttery goodness.
bacon grease or beef tallow for the occasional heart attack splurge!

>> No.11160515

>>11157864
>not importing $180 a bottle olive oil sourced from a specific patch of dirt in Sardinia that has been tended by the same lineage of greaseballs since roman times
Tastelet detected

>> No.11160519

>>11156710
Sunflower and rapeseed/canola oil. Fancy olive or squash oil for dressings.

>> No.11160553

>>11160330
Lower heat

>> No.11160568

olive oil
then probably soy sauce