Cooking question: Oils, what's the difference between them?

[ChrisnSteph]

I was doing some grocery shopping today, and I needed some cooking oil. I've always wondered what the differences were between canola, vegetable and corn oils. There's also a canola/vegetable oil blend. Which are better? Are some healthier than others? I went with the vegetable oil, but I'm wondering if certain oils work better in recipes. Thanks to anyone who can clear this up for me!!

 

[Margie J]

Oils and fat are categorized into hydrogenated, unsaturated, monounsaturated, polyunsaturated and saturated forms depending upon their chemical structure. Which you select will have an effect on your cholesterol level, for example.

For flavor and health, many people prefer olive oils. There are varieties such as light (little flavor) to extra virgin (darker, richer flavor). The type you select often depends on the ultimate use (light for baking, extra virgin for salads for example).

Fats can have a different heat tolerance, which can impact their use in frying. Most oils such as vegetable, corn and canola are fine for home kitchen frying. Corn and peanut oil are often called for in certain recipes. They impart a light flavor and are used in some traditional recipes.

Solid vegetable shortening is prefered by some for frying and baking. It reaches a high fry temperature and leaves items crisp and "dry" (as my Mom used to describe).

Which fat or oil you use in baking will have a great impact in certain products, especially cookies and pie crusts. The texture may be from soft and moist (margarine) to crisp (shortening) even using the same recipe (I did this test for work once).



Here are a couple websites with basic info:

http://www.healthcastle.com/cooking-oils.shtml

http://www.healthycookingrecipes.com/cookinghealthyarticles/canola-cooking-oil.htm

 

[piratesmate]

I use olive oil for everything. I made the switch when I got a set of cookware that recommended it (Circulon) but needed to make some changes to our diet about the same time. After some trial & error, we now get the extra light (for baking). I don't have room to store several different large cans of oil & the cans are most cost effective.

I even use oil in place of shortening for things like shortcakes made with Bisquick/Jiffy. It never tastes.

We don't "fry" things in the traditional way. I have a Misto that I use to spray a thin layer of oil in the pan or on the fish for baking. It works for us.