Cooking For Engineers

[Enrico]

I am looking for a high smoke point oil. Just using EVOO is not working the way I want. May be I am not giving food enough time in the pan, but I am interesting in trying something else, because there may be a better way and I am curious.

So, I found this half gallon of canola oil from Costco in the cupboard. My wife buys things and puts them there.

Now I read that there is a big difference between "refined" an "unrefined" oils.

What the heck does that mean???

If it is that important, shouldn't it be indicated on the canola container????

The container does not mention anything about "refinement". Check out this link.

http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats

Someone give me an idea of what to cook with please.

[Dilbert]

safflower has a neutral taste and is one of the high smoke point oils.

Olive pomace oil is not recommended - it often conveys an off taste.

[Jim Cooley]

Refined vs. unrefined: Good question! Hope Michael can clear it up.

I always thought peanut oil had the highest smoke point, so now I'll try safflower oil.

[Dilbert]

here's a link that gives a general description:
http://missvickie.com/howto/spices/oils.html#Refined%20Cooking%20Oils
http://www.madehow.com/Volume-1/Cooking-Oil.html

the fine print on the label may - gandering the shelves about 50% - explicitly state 'made from refined . . ' etc.

the 'exact' process of 'refining' I sure varies by the oil source -

I wonder if there is a practical difference in the home kitchen between a (for example) 420'F smoke point and a 450'F smoke point. the higher temp oils are preferred for commercial operations where the oil may be held at high temperature for extended periods - the theory is under those circumstances is it more stable and less likely to go off flavor. for a once&done saute it may not make an real difference.

[yocona]

[natdelvboy]

Here's a handy reference I use: oil smoke points

[hanzpiao]

Try using HiLo oil. It's commonly used in chinese restaurants due to the smoking hot woks

[counter]

Usually I use sunflower oilseed, I Think it's the best for frying.