Which one is the ultimate cooking oil?

[The Wolf]

Macadamia oil vs extra virgin coconut oil vs grass fed butter. All are great, whats your favourite or do you have another?

 

[Leggo my Ego]

I like EV coconut oil. Healthy saturate fats and high smokepoint (high toleance to heat)

also cold pressed grapeseed oil. Higher smokepoint than olive and macadamia and very high in mono-unsaturates

 

[fury-]

I eat alot of butter so I prefer to cook with coconut oil. I am not big on it having to be extra virgin. Have still not tried macadamia nut oil oddly enough.

 

[The Wolf]

I like EV coconut oil. Healthy saturate fats and high smokepoint (high toleance to heat)

also cold pressed grapeseed oil. Higher smokepoint than olive and macadamia and very high in mono-unsaturates

You sure grapeseed oil has a higher smoke point than mac oil? That must be the refined one right?

 

[Leggo my Ego]

Yep, pretty sure. It isn't by much though.... Unrefined

 

[Leggo my Ego]

Check it out...

Fat Quality Smoke Point
Almond oil 420°F 216°C
Avocado oil 520°F 271°C
Butter 350°F 177°C
Canola oil Expeller Press 464°F 240°C
Canola oil High Oleic 475°F 246°C
Canola oil Refined 470°F 240°C
Coconut oil Unrefined 350°F 177°C
Coconut oil Refined 450°F 232°C
Corn oil Unrefined 320°F 160°C
Corn oil Refined 450°F 232°C
Cottonseed oil 420°F 216°C
Flax seed oil Unrefined 225°F 107°C
Ghee (Indian Clarified Butter) 485°F 252°C
Grapeseed oil 420°F 216°C
Hazelnut oil 430°F 221°C
Hemp oil 330°F 165°C
Lard 370°F 188°C
Macadamia oil 413°F 210°C
Olive oil Extra virgin 375°F 191°C
Olive oil Virgin 420°F 216°C
Olive oil Pomace 460°F 238°C
Olive oil Extra light 468°F 242°C
Olive oil, high quality (low acidity) Extra virgin 405°F 207°C
Palm oil Difractionated 455°F 235°C[1]
Peanut oil Unrefined 320°F 160°C
Peanut oil Refined 450°F 232°C
Rice bran oil 490°F 254°C
Safflower oil Unrefined 225°F 107°C
Safflower oil Semirefined 320°F 160°C
Safflower oil Refined 510°F 266°C
Sesame oil Unrefined 350°F 177°C
Sesame oil Semirefined 450°F 232°C
Soybean oil Unrefined 320°F 160°C
Soybean oil Semirefined 350°F 177°C
Soybean oil Refined 450°F 232°C
Sunflower oil Unrefined 225°F 107°C
Sunflower oil Semirefined 450°F 232°C
Sunflower oil, high oleic Unrefined 320°F 160°C
Sunflower oil Refined 450°F 232°C
Tea seed oil 485°F 252°C
Vegetable shortening 360°F 182°C
Walnut oil Unrefined 320°F 160°C
Walnut oil Semirefined 400°F 204°C

 

[naturalsux]

Damn avocado is 520 degrees!

 

[Matsuo Munefusa]

I may be wrong but I believe the point in which it smokes is not necessarily consistent with the point in which the fats are oxidized.

I see Mdog lurking perhaps he can shed light.

 

[Leggo my Ego]

When it smokes, it burns and that is when the healthy fatty acids are degraded... I'm pretty sure. But yes, if anyone knows with certainty, I sure it would be John, lol

 

[Bullman77]

Olive oil. Good for the eyes

 

[Leggo my Ego]

Found this.

The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids, and produce bluish smoke. The glycerol is then further broken down to acrolein which is a component of the smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating to the eyes and throat. The smoke point also marks the beginning of both flavor and nutritional degradation. Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications. For instance, since deep frying is a very high temperature process, it requires a fat with a high smoke point.

Considerably above the temperature of the smoke point is the flash point, the point at which the vapors from the oil can first ignite when mixed with air.

 

[J4CKT]

Found this.

The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids, and produce bluish smoke. The glycerol is then further broken down to acrolein which is a component of the smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating to the eyes and throat. The smoke point also marks the beginning of both flavor and nutritional degradation. Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications. For instance, since deep frying is a very high temperature process, it requires a fat with a high smoke point.

Considerably above the temperature of the smoke point is the flash point, the point at which the vapors from the oil can first ignite when mixed with air.

Very good info. Thank you.

 

[Leggo my Ego]

No prob. I am a Big fan of healthy fats. 24 weeks out from a show though and need to start my diet soon and my diet will be very fat restrictive. My sister is an IFBB pro figure competitor and her trainer is doing my prep. I'm pumped to start my diet but gonna miss my natty PB and EV coconut oil in my coffee. LOL

 

[buselmo]

regular butter and vegetable oil

 

[The Wolf]

regular butter and vegetable oil

I think the liver toxix dbol would be more healthy!

 

[kingpeon]

I really don't think there is such a thing as 'the ultimate cooking oil'. It depends on what you're using it for.

I like grassfed beef lard best. Dirt cheap, lasts forever and tastes awesome.

U.S. Wellness Meats — Our Animals Eat Right So You Can Too.

 

[Matsuo Munefusa]

where did you get that information Leggo? Thats about as useful as a dog turd on the sidewalk if you havent got a reference.

 

[TheOtherOne55]

where do you guys buy you Macadamia Oil??

i mostly stick to EVOO and Coconut oil because i can never find macadamia oil.

 

[Chipper Jones78]

I really don't think there is such a thing as 'the ultimate cooking oil'. It depends on what you're using it for.

I like grassfed beef lard best. Dirt cheap, lasts forever and tastes awesome.

U.S. Wellness Meats — Our Animals Eat Right So You Can Too.

I like what is said here. There really is no a ultimate oil.

I just go by what tastes great, like olive oil.

Grass fed butter is great as well/

 

[Chipper Jones78]

I like what is said here. There really is no a ultimate oil.

I just go by what tastes great, like olive oil.

Grass fed butter is great as well/

To add, I am sure some oils offer more the others, however, again, I like to cook with what tastes good.

i am not going to use mac oil to cook some nice veal cutlets, I would 100% rather cook in olive oil even if the mac oil has better ratio of nutrients.

Chip