Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84 SMI; site sun.uucp Path: utzoo!linus!decvax!decwrl!sunny From: sunny@sun.uucp (Sunny Kirsten) Newsgroups: net.cooks Subject: different uses of oils Message-ID: <1781@sun.uucp> Date: Fri, 9-Nov-84 14:15:11 EST Article-I.D.: sun.1781 Posted: Fri Nov 9 14:15:11 1984 Date-Received: Sat, 10-Nov-84 21:09:30 EST References: <297@dicomed.UUCP> <1431@ihuxl.UUCP> Organization: Sun Microsystems, Inc. Lines: 18 > One thing *not* to do is use olive oil to season pans, woks, etc. > Peanut oil is much safer. If you do use olive oil, have a > halon dispenser handy. Olive oil has one of the lowest "burning" temperatures, while peanut and safflower oil have higher boiling points. Peanut oil tends to carry a heavy peanut flavor into your cooking, which is fine for chinese stir-fry, but safflower is lighter in flavor for more delicate fried dishes. Olive and sesame oil are more valued for their flavor, sesame oil being used more for it's flavorful seasoning than for it's oil-ish properties. Sesame oil tends to go rancid in a hurry unless sealed and refrigerated. Air is enemy to storage of any oil. There's no substitute for a good flavored virgin olive oil for salad dressings, peanut oil is pretty essential for deep frying. And then there's *hot* oil... -- mail ucbvax\!sun\!sunny decvax\!sun\!sunny ihnp4\!sun\!sunny<