The downside from a cooking perspective with Olive oil is that it smokes more easily than grapeseed oil.
I have also found that olive oil and even moreso coconut oil congeals in refrigerated dishes such as marinated cucumbers.
I have better results in those with grapeseed (I know I am going to get Omega 6 bashed here.), but unfortunately canola oil works best for those from what I have found.
So for me it's the below, but I do use Canola when I need to or in a pinch:
Roasting = Grapeseed Oil
Sautee/general cooking = olive oil or grapeseed
High temp (frying, etc) = grapeseed and canola when I have to
coconut oil for dishes that remain at or over room temp whenever I can, with things that seem like it would work well - as a butter/margerine type substitute on things like cooking shrimp, wing sauce if I have room in my oil intake for the day, etc.
Last edited by IPguy442; 06-14-2013 at 02:35 PM.
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