AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Jan 20^th, 2013 at 9:48pm

Rufzgutz Offline
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Keen to know what cooking oil you fellow cast iron cookers use.

I remember 30 yrs ago having a couple of flare-ups when lifting the lid of my campoven.(probably vegetable oil)

No problem now-a-days as I only use olive oil in my cooking (love the stuff )

i probably won't change from Olive Oil ( geez, I sounds like pop-eye Grin

) but still interested in others preferences and why ?

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Reply #1 - Jan 21^st, 2013 at 6:49am

Carolyn™ Offline
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I use peanut oil for stir fries, my understanding is that it can get hotter than others without burning. I like a good olive oil for salads. For what I call a dry fry I use Canola in a can and just a light spray on my cast iron pan which is wiped clean then seasoned while still warm with another light spray wiped in with kitchen paper.

Here is a rough guide of temperatures.

http://www.lakewinds.com/store/cooking-oil-temperatures-and-proper-usage-w1147c1...

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Reply #2 - Jan 21^st, 2013 at 8:53am

Little_Kopit Offline
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Guess I have to put my nickel's worth in.

I use lots of olive oil. I don't get a smell when I season cast iron @ 415'F (still cook on that scale).

I never use canola oil (being against Genetically modified plants and products).

I cook with all kinds of natural oils: safflower, sunflower, almond, sesame seed (great with spinach or other leafy greens).

I don't use man made products, such as crisco, or animal fats.

I no longer have peanut oil in my house, given that so many have lethal allergic reactions to all peanut products. (but I have peanut butter for myself, although I don't cook with it.)

Undecided

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Reply #3 - Jan 21^st, 2013 at 3:03pm

TBF Offline
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I use olive oil.
My wife uses Rice Bran oil in the kitchen due to its alleged higher smoke point.
She says it works.
Aart

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Reply #4 - Jan 21^st, 2013 at 4:16pm

Kingsthorpe David Offline
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Olive oil spray can, but recently experimenting with Rice Bran oil.
Been using Flaxseed oil for seasoning cast iron, but NOT for cooking.
Interesting thread this.

KD

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Reply #5 - Jan 21^st, 2013 at 5:33pm

Derek Offline
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I am predominantly an olive oil man. Cook with it, drink it and season with it.

I do however have a deep fryer that is not use regularly but when it is I use canola oil in it.

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Reply #6 - Jan 23^rd, 2013 at 1:43am

LG Offline
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I normally use Olive Oil for heavy seasoning, unless I have run out and then I use Canola.
I use which ever is closest when doing the light season after cooking/cleaning.

Most of our cooking uses Canola, and I buy Canolo based margarine

I purposely buy Australian Non GM Canola because I like to support my old home town's farmers who grow it, but I don't think it makes any difference as far as cooking or seasoning goes.

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #7 - Jan 23^rd, 2013 at 7:40am

Little_Kopit Offline
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LG wrote on Jan 23^rd, 2013 at 1:43am:

I purposely buy Australian Non GM Canola because I like to support my old home town's farmers who grow it, but I don't think it makes any difference as far as cooking or seasoning goes.

Re. making a difference, the point of GMO seeds is that they are supposed to take the place of using pesticides or, by implication, they carry a pesticide.

Well, guys, being 70, I can remember spraying our house with DDT together with my mother. AHEM, good thing I'm not a parent of human children, methinks. I would have passed a percentage of DDT on any children I would have had. & if you remember, we almost lost those essential birds, who clean up diseased animals from this planet, ie. the raptors - falcons, eagles, owls, vultures.........because of an accumulation of DDT in their bodies.

Yep, we DON'T KNOW now about GMO. & that's my reason for staying away from it.

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Reply #8 - Mar 20^th, 2013 at 1:23am

fadridrocky Offline
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LG wrote on Jan 23^rd, 2013 at 1:43am:

I normally use Olive Oil for heavy seasoning, unless I have run out and then I use Canola.
I use which ever is closest when doing the light season after cooking/cleaning.

Most of our cooking uses Canola, and I buy Canolo based margarine

I purposely buy Australian Non GM Canola because I like to support my old home town's farmers who grow it, but I don't think it makes any difference as far as cooking or seasoning goes.

Hello nice to hear advantages about Canola but what you use for cleaning tough oily marks?

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Reply #9 - Mar 20^th, 2013 at 7:52am

Smokeydk Offline
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I use Canola oil....as I'm allergic to Olive oil..cant stand the smell....and its taste like pure salt.....Ewwwwwww

Dave

http://smokeydk.blogspot.com.au/

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