Selecting the Right Cooking Oil - Kitchen Conundrums with Thomas Joseph

While not all oils are created equal -- and unfortunately, no one oil can be used for all things -- here’s the key to knowing which oil to use for what purpose.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Selecting the Right Cooking Oil - Kitchen Conundrums with Thomas Joseph

[EliasSmeeus]

I feel dumb now. I've been searing my steaks in Extra Virgin Olive Oil and wondering why I'm setting off my smoke alarms every time.

[Thaneii]

You may want to address which oils have a higher ratio of the good fats as opposed to the bad fats.  Combine those numbers with high and low smoke points, and you have a whole new conundrum. 

[sakuraizza]

Please put a video on how to choose herbs for different kinds of cooking and how to use spices correctly :)

[peterrichards]

I was pretty sure that Avocado Oil has a smoke point of 520 degrees.

[Salvic_Brotherhood]

Thank you so much for the wonderful information. Avocado Oil is my choice for many things, I just love the taste

[monmon]

I have some clear avocado oil and the smoke point is 500 F. I used it to fry one day and it was perfect. It didn't smoke the entire time and i was frying potato chips. And also i was using the same oil at 300 F the entire time.

[metorphoric]

My go to oil for frying foods such as catfish is Peanut Oil. I honestly cannot recall the last time I used vegetable or canola oil to fry anything.

Also, I read that even those with the most extreme allergies to peanuts CAN consume food cooked in REFINE peanut oil as long as it is not expelled.

[S-xu]

Thank you! Very informative! I get it! You do a very nice job! Straight to the point, no BS!

[Dee_Le]

This is really good info Thomas, thank you!  I often use olive oil and store it next to the stovetop for convenience but I'll store in a cool dark place.  Thank you.

[AlexBobalexRavenclaw]

Great advice! Thanks for sharing with us!

[DCARA]

Good one! I almost always go for the EVOO. I really don't find it to have a strong flavour. For frying I usually go for peanut oil. I find canola oil has a strong flavour that I don't like.

[richnegs]

Wow, get the idea but a minute or 2 more on the topic would have been good! Thanks for giving me an idea about it.

[pamhc]

THANK YOU SO MUCH, THOMAS! i loved this guide and it really cleared things up for me!  it's exactly the kitchen conundrum i had.  what's a high heat oil - a low heat oil, and when to use them?  now i know!   great  GREAT segment!   thanks again! 

[kvk]

I use Grapeseed oil for high heat and Olive oil for everything else.

[andhikaputra]

Hmm I thought this would be more on flavor profiles too...

Like peanut oil's good for Asian or whatevs.

[jeffbergstrom]

Avocado oil has one of the highest smoke points there is. Not among the lowest as suggested in this video. Do your research guys. It is an easy Google search.

[adagiohealthfitnesscoachin]

Hello,
I like this topic and your demo!
I could not read the labels on the oils and the camera moved too fast for me to try to read them. Just some feedback! Again loved the topic! Thank you!

[cydneykamm]

What oil would be best for deep frying in a pot?

[mskris]

Could you please do a video on how to clean the glass oil jars? I feel like even when putting them in the dishwasher it never completely gets the old oil out..

[roc]

could you solve the problem on how to make the perfect macarons? :) thanks thomas!