This is not important; I simply have a question. What are the differences between types of cooking oil? What are the health benefits or detriments of each type? First, let me tell you what I have to work with:
– olive oil: Very expensive. VERY. Unless it will save our lives, we won’t be using it regularly. Just for hummus, really, because it is hummus and must be delicious.
– corn oil: Not cheap, but affordable.
– soybean oil: Cheaper, but not very prevalent. There was a big hullabaloo about Tesco getting a shipment in today. So we bought some. Not sure if it’s what I wanted or not…
Thoughts appreciated 🙂
Use whatever is ‘on sale’~~~~~
Use whatever is “on sale”~~~~
soybean sounds healthy…
I usually use olive oil for salads and stir-fry, with Canola oil (rape seed oil) for baking. Given your choices, corn oil may be the best. Here’s a little chart I found that may help. I’ve never cooked with soybean oil. I know they use it in margerine (and also for newspaper ink and in the hydraulic lines at the Statue of Liberty)!
Extra Virgin
Olive Oil
Produced from the first pressing of olives that have been picked the same day, it has a strong olive flavor and a peppery finish.
Salad dressings or as a condiment. The oil’s low smoke point means it can give food an unpleasant flavor if cooked on high heat.
Pure (regular)
Olive Oil
Made during subsequent olive pressings, with some filtering and refining. Mild olive flavor.
Low- to medium-heat cooking and sautéing (since it has a higher smoke point), and in dressings.
Canola Oil
Pressed from canola seeds, this mild-flavored, omega-3-rich oil has the least amount of saturated fat of all oils.
Cooking, frying, and baking; its high smoke point makes it a good all-purpose oil.
Corn Oil
Made from the germ of corn kernels, this vegetable oil is almost tasteless.
Frying Рcorn oil has a high smoke point and adds no flavor. Can also be used for saut̩ing.
Flaxseed Oil
With the highest concentration of omega-3 fatty acids of any nonfish food, this oil has a nutty flavor.
Salad dressings and for topping vegetables, since heating destroys its omega-3s.
Walnut Oil
Contains omega-3s and vitamin E. Has a distinct walnut flavor, so use only a small amount.
Salad dressings and to drizzle on vegetables. More expensive so refrigerate to extend shelf life.
Looking on the back of vegetable oil, it says soybean oil. Vegetable oil is what I used until Canola oil came out. I think you could use soybean oil. Use olive oil for salads and things you can directly taste the oil in. I hope this helps.
So how in the world did your mom know they use soybean oil in newspaper ink and hydralic lines of the Statue of Liberty?!! If I am ever in a trivia contest, I’m recruiting her to be on my team!!! We sure miss you over here, I am sure you are running in to a lot of new challenges. Know that I’m thinking about you! Grace & Peace.