Thread: What is the best cooking oil on the market?

Emotions are spiraling out of control here once again.

But that is normal here but I was hoping for a normal constructive thread.

I do hope things can return to normal, fair and constructive posts can occur and we are all happy.

Up to you muckers!

I fry in vegetable oil when I need it and going to buy it.

When I cook something I usually use extra virgin olive oil - anything other than deep frying.

Fuck, I've just missed the action, Coonta of a thread is back on Topic.

Hate that.

Old Bobby boy getting his info from other sources.

Originally Posted by DrB0b

Originally Posted by buriramboy

Originally Posted by Chico

find the potao content or the amount of acrylamide that is in your processed foods.

As previously stated I rarely eat chips but when I do thick cut frozen ones sprayed with olive oil and they come out nice and crispy on outside and moist on inside for no effort. Presuming I still have a bag in the freezer I will go and photo the ingredients for you later but i'm pretty sure the no.1 ingredient will be potato.

McCain Oven Chips

INGREDIENTS
Potatoes, Sunflower Oil.

Mind you, it was the Telegraph that said acrylamides were carcinogenic. Surprised you didn't notice that, what with your subscription and all

You should all look at the pots you use for Chips before the oil.

Originally Posted by Latindancer

Animal fat causes heart disease.

That's a myth.

Originally Posted by Chico

You should all look at the pots you use for Chips before the oil.

Cooking in aluminium pots will hasten development of alzheimer's disease and teflon coated pans when overheated or scraped will slowly poison you.

Stainless steel, cast iron and ceramic salt-glazed cooking ware are safer by far.

Ent, Pots = Potatoes.

Originally Posted by ENT

Originally Posted by Chico

You should all look at the pots you use for Chips before the oil.

Cooking in aluminium pots will hasten development of alzheimer's disease and teflon coated pans when overheated or scraped will slowly poison you.

Stainless steel, cast iron and ceramic salt-glazed cooking ware are safer by far.

Originally Posted by Loy Toy

with the owner of a company I cannot mention

priceless

Originally Posted by ENT

Originally Posted by Latindancer

Animal fat causes heart disease.

That's a myth.

It is NOT a myth.

Saturated fat, mostly found in animal-based foods, is not and should never have been considered the chief cause of heart disease and certain cancers (the same is true for the dietary lipid, cholesterol).

There are multiple factors acting through multiple mechanisms to produce multiple outcomes having shared etiologies.

Originally Posted by ENT

Cooking in aluminium pots will hasten development of alzheimer's disease

Now THAT is a myth.

Originally Posted by ENT

teflon coated pans when overheated or scraped will slowly poison you.

And that is true.

Originally Posted by hick

I read somewhere that Canola has less of the crap that many other commercial types carry.

As long as you are OK with eating GMO.

When cooking Yorkshire puddings. Best results...lard.

Same with chips.

Lard for hot water pastry used in the making of pork pies.

I make a kilo of lard every week. Very easy to do!

Ask Dillie about the Gala pie I made for him.

Originally Posted by Latindancer

Originally Posted by ENT

Originally Posted by Latindancer

Animal fat causes heart disease.

That's a myth.

It is NOT a myth.

Saturated fat, mostly found in animal-based foods, is not and should never have been considered the chief cause of heart disease and certain cancers (the same is true for the dietary lipid, cholesterol).

There are multiple factors acting through multiple mechanisms to produce multiple outcomes having shared etiologies.

Your above cut and paste is plagiarized verbatim (without referencing) from;
A Fallacious, Faulty & Foolish Discussion About Saturated Fat

As it says, saturated fat is NOT the chief cause of heart disease and certain cancers.

You should have read and understood the article before posting it and trying to pass it off as your own words.

In fact, animal fats, (which break down to sugars in the body) are a chief source of energy.

Lard is lower in saturated fat butter and and cheese and higher in monounsaturated fat

"...your body needs some fat from food. It's a major source of energy. It helps you absorb some vitamins and minerals. Fat is needed to build cell membranes, the vital exterior of each cell, and the sheaths surrounding nerves. It is essential for blood clotting, muscle movement, and inflammation.

For long-term health, some fats are better than others.

Good fats include monounsaturated and polyunsaturated fats.

Bad ones include industrial-made trans fats.

Saturated fats fall somewhere in the middle.

Bad fats
The worst type of dietary fat is the kind known as trans fat.

It is a byproduct of a process called hydrogenation that is used to turn healthy oils into solids and to prevent them from becoming rancid. When vegetable oil is heated in the presence of hydrogen and a heavy-metal catalyst such as palladium, hydrogen atoms are added to the carbon chain. This turns oils into solids. It also makes healthy vegetable oils more like not-so-healthy saturated fats.

On food label ingredient lists, this manufactured substance is typically listed as "partially hydrogenated oil."

The truth about fats: the good, the bad, and the in-between - Harvard Health

Saturated fats include milk, cream, cheese, butter, fatty meats, coconut oil and palm kernel oil.

The worst fat of the lot is re-used fat, stuff that's already been oxidised through cooking, typically used in Asia and many bad chippies in Europe.

Originally Posted by ENT

Cooking in aluminium pots will hasten development of alzheimer's disease

Now THAT is a myth.

Read;
The potential role of aluminium in Alzheimer's disease
https://academic.oup.com/ndt/article...637/170017.pdf

From the resaearch paper's abstract;
"..accumulating evidence suggests that the metal can potentiate oxidative and inflammatory events leading to tissue damage. A review of the epidemiological and clinical evidence linking aluminium to Alzheimer's disease (AD) is presented."

Originally Posted by charleyboy

When cooking Yorkshire puddings. Best results...lard.
Same with chips.

Lard for hot water pastry used in the making of pork pies.

Yup,..the best.

[quote=Latindancer;3557618][quote=ENT;3557458]

Originally Posted by Latindancer

Originally Posted by ENT

teflon coated pans when overheated or scraped will slowly poison you.

And that is true.

You can eat teflon. It is chemiclly inert and won't do harm. Though no nutritional value.
Poisoning actually doubtful. The basic chemistry of burning teflon, true. It does produce poisonous gases. But not in relevant amounts.

I have read a test in Ökotest. A publication as rabidly ecofreak as they get. They tried and failed to produce relevant amounts of poisonous material even with rabid methods like treating the pans with a blowtorch.

Originally Posted by charleyboy

I make a kilo of lard every week. Very easy to do

I do the same. Easy. Great for all sorts of cooking. I use the slow cooker.

https://www.mommypotamus.com/render-lard-crock-pot/

Originally Posted by Loy Toy

Emotions are spiraling out of control here once again.

But that is normal here but I was hoping for a normal constructive thread.

I do hope things can return to normal, fair and constructive posts can occur and we are all happy.

Up to you muckers!

Originally Posted by Norton

Originally Posted by charleyboy

I make a kilo of lard every week. Very easy to do

I do the same. Easy. Great for all sorts of cooking. I use the slow cooker.

https://www.mommypotamus.com/render-lard-crock-pot/

Wonderful stuff lard.

White sheep's lard makes great soap too.

I used to roast a couple of legs of mutton a day to feed a crew of workers, loads of fat to pour off, had to render it down two or three times a week or the meat juices caught up in it would go off. Once rendered it all went into the lard bucket, some for cooking, but the excess was turned into soap by boiling with water, to clean.

Once cooled, the pure white, clean lard was boiled again with more water, about equal volumes and lye added, lye made from wood ash water, or failing that caustic soda.
The resultant mix was strong soap for scouring the dairy with, it was so strong it'd burn your arse if you sat on it, and it could dissolve a blanket in the copper boiler we'd use for washing in a day.

That strong soap was melted again with equal vol. of water to get useable laundry soap. that got sheets "whiter than white". That soap was boiled once more with equal vol of water to get face/bathroom quality soap, adding essential oils to perfume the mix.

We'd use lard to oil and soften our cracked hands after working with rock, or doing other rough work, healed the cracks up nicely.

Use it instead of Swarfega and other patent hand cleaners when cleaning up after working on greasy oily motors and stuff.

Lard,...can't beat it.

Originally Posted by Takeovers

The basic chemistry of burning teflon, true. It does produce poisonous gases. But not in relevant amounts.

I believe it's cumulative. May take a while, but not good in the long term.

However Teflon products do sometimes produce enough toxins to kill domestic birds outright. There have been cases where people had fan heaters with bits of teflon-coated metal inside, and their budgies carked it.

When I was young I loved eating the dripping off the meat grille with pieces of bread.

Obviously not what the doctor ordered but absolutely delicious.

Originally Posted by Latindancer

I believe it's cumulative. May take a while, but not good in the long term.

Originally Posted by Loy Toy

When I was young I loved eating the dripping off the meat grille with pieces of bread.

A possible explanation?

^ What's your excuse then?

Fun isn't it Topps!

In fact bread and dripping was a main food source during the depression and the dark days of world war 2.

My father ate that type of food regularly and he is still a fit man at 89 years old.

Originally Posted by Latindancer

However Teflon products do sometimes produce enough toxins to kill domestic birds outright. There have been cases where people had fan heaters with bits of teflon-coated metal inside, and their budgies carked it.

That's another myth, I believe. Birds are generally very sensitive to air pollution. They can die from any kind of burning materials. Not particular from Teflon. A new fan heater stinks. Better have it run for half an hour outside when used for the first time.Though the story of fan heaters is new to me. Before it was birds dying from overheating teflon pans when burning of the contents would have killed them without Teflon. Keep birds out of the kitchen is a good rule of thumb.