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I use avocado oil mostly. I also use olive oil for lower temp things. I sometimes use coconut oil or bacon grease, but not as much as avocado and olive.
If you don't need oil to fry, what do people use oil for -- to put on salads? I ask because my main reason to use oil is to sautee or fry vegetables or meats.
Roasting vegetables or sauteing them don't generally require a high-heat oil.
Shocked at the number of posters who said they use lard and/or bacon grease. Really, in this day and age? That is certain slow suicide. What does your doctor say about what you cook with? Or do you not tell him/her and act surprised when physical illnesses and ailments are diagnosed? I wonder how many different medications you're on for high blood pressure, sugar diabetes, and so forth.
I think this might be somewhat regional. I'm also originally from LI. Even my mother did not collect bacon grease for later use. My grandmothers didn't either. We also never had lard in the house.
In fact, I don't know anyone who did. This was 60s and 70s.
I use grapeseed, avocado, and extra virgin olive oil. I don't use so much oil in my cooking that I mind the higher price per bottle, the bottles last me a long time.
Not to pick on you, Debsi because others have also mentioned a preference for supposed high Omega 3 oils over canola but....
Canola oil is genetically modified low in nutrients, high in oxidized omega-6 fats, high in trans fats and the omega-3s happen to be in an inefficient form. But even worse is soy oil.
You need to get updated on lard, butter and other previously villainized but since exculpated cooking ingredients.
Doesn't anyone else get an odd fishy aroma from heated canola oil? Stopped using it the first time we tried due to that.
It was probably rancid. Vegetable oils start to decompose as soon as they are exposed to oxygen, and the rancidity is carcinogenic. You can slow it by refrigerating the oil. Buy in the smallest quantities so it gets used up before it goes bad. Solid oils like lard, bacon grease, coconut oil, crisco, etc. are resistant to decay because they have no convection currents distributing the oxygen. Any oil that smells bad should be thrown out.
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Originally Posted by Klassyhk Shocked at the number of posters who said they use lard and/or bacon grease. Really, in this day and age? That is certain slow suicide. What does your doctor say about what you cook with? Or do you not tell him/her and act surprised when physical illnesses and ailments are diagnosed? I wonder how many different medications you're on for high blood pressure, sugar diabetes, and so forth.
68 going on 69 (next month). Not on any regular prescription meds (most recently antibiotics for an impacted tooth that is being taken care of now that the infection is gone). Can't make gumbo without bacon grease. Some baking requires lard. And we keep some bacon grease for that little extra bit of flavor needed for other dishes.
My mother not only cooked with bacon grease, but she had one of those great metal cans that said "GREASE" on the side of it that she kept her bacon grease in for 50 years that I know of. She fried chicken regularly (was famous for it) and kept that oil, as well, for repeated uses. She died at 80, of complications from a broken hip she got running from the shower to the phone because she thought, correctly, that it was her boyfriend calling about their date that night. She was the youngest of 9 children, all of whom survived to adulthood on lard and bacon grease, most of whom survived to be 80 or older (except for the eldest who died in the 1918 flu epidemic).
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