Kitchen

[Zhills]

Feel free to post more than one....one for frying, one for salads.

Interested in trying new ones!

[Marp]

I'm pretty basic with my oils.  Cooking/frying is peanut oil because of the high smoke point and no added flavor to change my recipe.

Salads are EVOO based with whatever seasoning or additions my tastebuds want that particular day because of taste and versatility.

[Sooner]

We use about 80 percent extra virgin olive oil. We get oils from Italy, Greece and occasionally California.  We keep a little bottle of canola oil too that my husband likes to stir fry with, and avocado oil we use sometimes.

We use these for health reasons.

[justashopper]

I use Avocado oil and avocado oil spray almost exclusively for cooking.  This is because it has a higher smoke temperature.  Olive oil I only use after cooking -- no heat because it has a lower smoke point and I use it more for flavor, as a condiment.  

I don't use vegetable, peanut or any hydrogenated oils.  I learned from cooking shows and cookbooks, to buy extra virgin (one cold press) olive oil that orginates from one country/region.  Doing so helps ensure a consistent type of olive is used. as opposed to a blend from many sources.  

I am not sure any of this is true, but it sounds good, so I stick to it.  :-)

PS.  I also use ghee or any left over bacon drippings

[sunshine45]

salads......olive oil or grapeseed oil.

frying.......canola oil or peanut oil.

sauteeing/pan frying.......butter, ghee, bacon drippings, canola.....or a combination of two.

[deepwaterdotter]

Extra-virgin olive oil.

[ECBG]

Extra virgin olive oil which is the most healthy.

[Still Raining]

I do not fry, but love olive oil for salad dressings.  It is worth it to hunt down some lovely ones.  Most larger metro have at least one shop devoted to oil and they let you sample.  

[kate2357]

95% of time I use extra virgin olive oil. Usually buy the more expensive one from COSTCO, it's a smaller bottle, but lasts about 3 months. We like the taste of the olive oils from Italy or Greece.

5% of time I use canola oil, either liquid or the canned canola oil. The liquid canola oil is primarily for when dh wants beer battered halibut.

[Sweetbay magnolia]

Just generally, I use an average olive oil or unsalted butter.

To me, the more important thing is using the correct pan.  Sometimes just water does the job.

DH does like butter with his vegetables, but melted cheese is good, too.

When I use salad dressing, it's a Penzey's blend and that is generally mixed with mayo, buttermilk or vinegar.  Or plain yogurt.