POLL: oils we know and love

[lorilei]

What kind of oils do you keep in your pantry?
And what do you use them for?

I've noticed that I've pared down the types of oils that I use considerably over the years. Currently I only have two types:

Olive oil (two kinds: Extra Virgin and Virgin)
Grapeseed oil

I use olive oil for dressings, mediterranean cooking and roasting vegetables. I use grapeseed for almost everything else (including stir-frying, since it has a very high heat tolerance much like peanut oil... only better for you).

[SusanD]

Olive oil, vegetable oil (for baking), and sesame oil...it adds such a nice flavor to a stir-fry!

[gabbyh]

Definitely sesame oil...especially for the wok
And also lots of olive oil...all grades...some for just cooking and some for bread dipping...and canola oil for baking.

[Kristi]

Extra-verigin olive oil, dark sesame oil, and vegetable oil (not used a great deal as I rarely bake).

[Julia1Pin]

Extra Virgin Olive Oil for everything. I buy the stuff from TJ's so it's not that more expensive, and I use so little (trying to cut down on fat) that I think it would be a shame to save $5/year over great taste.

[aggie94]

The only oils I own are extra-virgin olive oil, sesame oil, vegetable oil, and peanut oil. The first two I use often, the last two not so often.

[sneezles]

Well, I just went and looked in the pantry! Not surprised to find almost every kind, either! I'm a hoarder from way back...
Olive oil-2 kinds
Grapeseed Oil with peppercorns
Peanut oil
sesame oil
walnut oil (I bought it years ago and never opened it, don't know why I bought it either)
Canola oil
Safflower oil
vegetable oil
And just a tiny bit left of Avacado oil

Guess I need to do some pantry cleaning!

[Chefmom]

I keep an olive oil for sauteing, not the heavy salad oil type, but a light extra virgin for higher heat. I also have canola for baking, soybean for frying.

Oh, I also use safflower for sauteing. It depends on what I am doing as whether I use olive or safflower. I like safflower for my salmon patties and dumplings better. Something about the even-ness with which they cook, its just a personal preference.

I will use grapeseed when it comes more local, I really don't want to mail order for a basic pantry item.

Oh, sesame for chinese cooking.

Tami

[KValley]

Good question!

I use a basic Italian olive oil (usually Bertolli's) for cooking, but I am a fanatic for Spanish olive oil for dipping, making vinaigrettes or when I really want a rich flavor in a dish- SPanish olive oil is stronger, more intense. Although Spain surpasses Italy in olive oil production and export, it's not as easy to find in the US. Spain exports primarily to Middle Eastern countries, where they prefer a stronger, more flavorful oil.

I highly highly recommend buying an Aceite de Oliva Virgen Extra the next time you are in a gourmet or specialty foods shop- it is so worth the extra few $$.

Anyway, I also use canola for baking, toasted sesame oil, and occasionally peanut oil for cooking.

Also keep a can of olive oil spray.

I really want to try grapeseed oil based on the good feedback here.

[Wendy w]

I have extra virgin olive oil and some canola. I also have a little bit of basil infused olive oil, which is good but kind of expensive and I don't think I will buy again.

I have seen both black and white truffle oils at Trader Joe's and am wondering what one can do with them and are they worth the price, around $8.00? I have seen Emeril use them, but I don't know anything about them and their uses. Can any of you enlighten me?

Thanks!

Wendy

[MrsReber]

Olive oil and canola oil for cooking
Sesame oil for stir fry
Extra Virgin Olive oil for dressings- and to drizzle over fresh mozzerella with tomatoes and basil.

[BosunsWife]

I only have two, olive oil and canola oil. Does anyone know what you can substitute for the sesame oil in chinese cooking, my DH hates the flavor. Just regular oil?

[aggie94]

BosunsWife: I would just leave the sesame oil out altogether. Generally, it's only used as a garnish anyway in Chinese dishes. For stir-frying or marinating, I generally use peanut or vegetable oil.

[Curleytop]

Extra Virgin Olive Oil, for dressings and sauteing, Light Olive oil for baking!

[lindrusso]

Olive oil - EV for dressings and regular for sauteeing.

Canola oil - for baking, etc. when recipes call for veggie oil.

Sesame oil - stir frys, other asian foods.

hot chili oil - for potstickers!! Yum!

walnut oil - like Sneezles, I cannot remember why I bought this - for some specific recipe that escapes me!

[BethH]

Olive Oil
Vegetable Oil
Toasted Sesame Oil
Maybe some Safflower Oil?

Plus, I too have a tin of Crisco in my pantry! I admit it. Even worse, I have a container of bacon grease in my fridge! http://www.cookinglight.com/bbs/eek.gif

[This message has been edited by BethH (edited 04-06-2001).]

[Luv to Cook]

Great thread! Now you guys can help me...I just got my truffle-flavored olive oil from Tavolo...now, what the heck do I use it for?

Thanks again!

[dotglee]

Olive-
extra-virgin and a cheaper one for
cooking

Canola

Sesame

Crisco - I'm not doing pie crusts much now
that we're cooking light, but it's the best.

Macadamia nut oil with chili- just bought this in Hawaii, but haven't tried it. We love hot oil on lo mein, but the standard Chinese brands have cottonseed oil in them. Macadamia nut oil is supposed to be a good fat.

[kwormann]

Good olive oil, so-so olive oil, dark sesame oil, vegetable oil (baking)

Kim

[Laura B]

I have several kinds of oil, one of which I do not know what to do with.


Extra Virgin Olive Oil
Grapeseed Oil
Vegetable Oil (for deep frying http://www.cookinglight.com/bbs/redface.gif )
Sesame Oil
White Truffle Oil


The truffle oil is what I do not know what to do with. I bought it on a whim because I thought it ought to be fabulous. It is a very small bottle that I got relatively cheaply from Dean & Deluca. My husband and I tasted some straight and we didn't like it at all. Maybe it becomes delectable in a dish? But what dish should I use it in? Also, I wonder how long it stays good. It must be over three years old by now.

I would love any advice y'all might have on what olive oil to buy for drizzling on salads? I know next to nothing about what to look for in a good oil. I had a fabulous salad in Eurpope - just tomatoes and fresh mozzarella with oil (think this is what is called insalate caprese?) and I would love to make it at home. I just don't trust my grocery store Bertolli to do the job. Perhaps this is just food snobbery?

[This message has been edited by Laura B (edited 04-06-2001).]

[valeriek]

I have
Extra Virgin Olive Oil (TJ's Olive Oil is pretty good).
Sesame Oil
Vegetable Oil

If you look far back in my pantry, I also have a tin of Crisco (shhh....)

I also have too many vinegars
Red Wine Vinegar
White Wine Vinegar
Apple Cider Vinegar
Rice Vinegar

I think that is it. How long does oil last anyway? I recently threw away a big thing of Peanut Oil away that was at least two years old.

[This message has been edited by valeriek (edited 04-06-2001).]

[funnybone]

Extra virgin olive oil
Virgin olive oil
Olive oil
Canola oil

[emilycat]

I have extra-virgin olive oil that I use for nearly everything, except for cases in which the flavor won't be very detectable -- then I use "just" olive oil http://www.cookinglight.com/bbs/biggrin.gif

I have sesame oil for Asian-influenced dishes, and peanut oil for the same thing.

And I have some walnut oil, which is wonderful in viniagrettes and dressings.

Oh, and about the white truffle oil -- I'll do a bit of research when I get home in my two French cookbooks; I know I've read some recipes that use them, I just can't recall them off the top of my head.


[This message has been edited by emilycat (edited 04-06-2001).]

[SusanL]

Every time I go to my favorite Italian store, I covet their truffle oil; I have every oil that has been mentioned above except truffle oil. Then, someone has to mention it and I realize I have no recipes. But,I looked on Foodtv.com and found this site- guess I "really need" some truffle oil... http://www.cookinglight.com/bbs/wink.gif http://www.foodtv.com/recipes/re-r1/1,1730,,00.html

[Zinnia]

My list is similar to lindrusso's, and what I use them for. I am also guilty of the tub 'o Crisco in cupboard and a tin 'o bacon grease in the fridge. Peanut oil makes the best (dare I say it http://www.cookinglight.com/bbs/redface.gif!) homemade potato chips, yum! I haven't made them in ages though, and I definitely cook alot healthier since being around this gang http://www.cookinglight.com/bbs/biggrin.gif Zinnia

[Vanessa]

I use these:
Extra virgin oil (for pestos and some general uses)
Olive oil (for gen use)
Sesame oil (marinades in Chinesse cooking, a splash in Chinesse soups)
hot oil (for Chinesse food)
Basil oil (DH uses it)
a garlic infussed oil (great for bread dipping)
If frying I use canola oil and when oil is needed in some type of baking or other use
In Chinesse stir frying I use peanut oil

[Ohioan]

I use an Italian extra-virgin olive oil for salads and sauteeing "light" vegetables, a Spanish extra-virgin olive oil for "heavier" vegetables, eggs, and (of course) Spanish dishes; peanut oil for Asian cooking; and dark sesame oils (including chili oil) for flavoring.

Actually, this is just a generalization. For the olive oils, I often go by taste: which of the oils I have on hand seem to me to complement best the flavors of what I'm cooking.

Cheers,
Phoebe