I know this a cookware forum, but I spend most of my time here.
What type of oil do you use for your daily cooking?
I’ve spent thousands of kroner/$/€ on EV olive oils, but no matter what olive oil I’ve bought, as cold pressed it works best at low temperature dishes in the final step in for instance pasta dishes and in cold salads, because of its great taste yet low smoke point.
I know refined rapeseed oil or canola oil as you may call it, hasn’t got the highest smoke point out there, but it’s definitely up there and I get a very neutral smell and taste from it. So this is my preferred oil for daily cooking and searing at high temperature.
I use sesame oil for flavour, not as a cooking/searing oil.
If peanut oil was more readily available in stores, I might prefer to use that for cooking/searing, but it’s quite hard to find, unless I go to specialised foodie stores here in Copenhagen, Denmark.
I do use butter a lot in my cooking, but normally add butter at the final stage since butter has a low smoke point.
I also often use clarified butter, since it has a higher smoke point.
Mixing butter and refined rapeseed oil is also a thing I tend to do quite often.
Let me hear your opinion & thoughts.
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