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Originally Posted by ngdawg
Peanut oil is good, albeit high in fats, but I've found that if I didn't use it fast enough, it'd get rancid.
I use a mixture of canola oil and olive oil and sometimes through in a chunk of butter. The butter does two things-adds flavor and lets me know the oil is now hot enough to start frying(because it melts, of course).
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Actually, all oil has 14 grams of fat per tablespoon.
Canola is perfect for high heat cooking. The lowest is butter. Olive oil is above butter. It's great to use if you are cooking in a grilling pan and want to sear in lines.
You can tell your oil is hot because it will swirl on it's own. If you allow the pan to heat up first and then add the oil it will be ready almost immediately if you aren't deep frying. It also works much better than starting with a cold pan and oil.
And finally, I've found there are knowledgable folks at most Wholoe Foods thta can help you select an aolive oil that is right for you. I'm sure specialty shops have the same folks as well!