hello Tak. I am an avid follower of your videos. I disagree regarding your choice of oil. The research I have done regarding canola oil has convinced me canola oil isn't a healthy choice. I personally prefer vegetable oil from a health point of view. I am learning a lot from the videos.
I know refined coconut oil is costly but we stock it due to its long shelf life and the ability to use it as a solid fat in baking and other uses. I have used it in stir fry a couple of times with good results as it has the same smoke point as Canola oil. We have read research of the neurological benefits of coconut oil's mid-chain fatty acids i helping protect brain functions against dementia-related conditions. It's another good oil to have on hand, but not as convenient as Canola since it stays solid at room temperature and can't be stored in those handy squeeze bottles for dispensing during cooking. It's good that we have many great oils to choose from depending on our tastes and circumstances. I enjoy your informative videos!
Thank you Shelley for sharing this information about refined coconut oil. I use them in my baking from time to time. I have not tried it in stir-fry and should give it a try sometime.
Never thought about cooking in coconut oil with in a stir fry, great idea. I have only used coconut 🥥 oil when making my coconut rice in the instapot. Thanks for the suggestion Shelley. I’ll definitely try that...😎
The information I got from reliable sources (PubMed) is that coconut oil is not very good for you health, despite a lot of BS from pseudo health sources.
Mr Tak, You are so right about smoking point for oils. Most cooks do not even consider this critical aspect of oils and how it can alter the oil itself. // There is a lot of negative information on line about canola/rapeseed oil. Apparently, it is high in erucic acid which is toxic and in large amounts causes cancer. Also, some people claim that canola oil has a fishy flavor. I think grapeseed oil may be a better alternative.
Mr Tak... the Conversation of smoke points is very interesting. During my experiments with safflower oil, vegetable oil and olive oil, I do find that olive oil smokes quicker when I’m seasoning my walk. Canola and safflower oil are about the same. I usually season on my wok with canola.... then turn my temperature down to low and begin my cook. After the additions of my vegetables I can then turn it up to medium and use my garlic flavored olive oil. I think the key is to keep an eye on your heat and know your limitations on burn points of the oil that you are using. I’m glad you bring this to our attention, otherwise I guess I would’ve never thought about it until I burnt my food. My recommendation to all people who cook on the stove: do not leave the stove unattended while you’re cooking, that should be common sense for everybody. Just sayin 😎
I'm interested in your thoughts on Grapeseed Oil for Woks and Stir-Fry. It has a 420°F Smokepoint and is essentially flavorless. I've had good luck using it. Thank you Tak.
If you want flavor, peanut oil is hard to beat. Many local Chinese restaurants use peanut oil for deep and stir frying. Typically, if you get the oil hot enough, your food won't be greasy.
No idea where he gets his facts from. Canola oil has a smoking point of 400F (205C) not 460F. I have checked this on literally every site (related to cooking oil smoking points) out there and they all pretty much agree on this. There is no plant called the canola plant, it is a hybrid version of rapeseed plant created through crossbreeding by Canadian scientists (The name “canola” comes from “Canada” and “ola,” denoting oil). Canola oil goes through hydrogenation, a further process in which molecules of hydrogen are pumped into the oil to change its chemical structure so as to solidify it at room temperature and extend shelf life, but this process also creates artificial trans fats, which differ from the natural trans fats found in foods like dairy and meat products. In fact, it has one of the highest trans fat levels (upto 4.2%) of all cooking oils. Artificial trans fats are harmful to health and have been widely linked to heart disease, prompting many countries to ban their use in food products. Artificial trans fats are harmful even in small amounts, prompting the World Health Organization (WHO) to call for global elimination of artificial trans fats in food by 2023. For the most part, canola oil is highly refined and GMO (genetically engineered to be more resistant to herbicides and pests). GMO foods have had their genetic material engineered to introduce or eliminate certain qualities. Although scientists deem GMO foods safe, concerns abound over their potential impact on the environment, public health, crop contamination, property rights, and food safety. Over 90% of canola crops in the United States and Canada are genetically engineered! Besides, Canola seed processing involves synthetic chemicals (like Hexane) that help extract the oil. Considered a chemically refined oil, canola goes through stages such as bleaching and deodorizing that involve chemical treatment. Canola oil production involves high heat and exposure to chemicals. Refining markedly decreases nutrients in oils, such as essential fatty acids, antioxidants, and vitamins. It is also a rich source of omega-6 fats, which could contribute to inflammation if heavily consumed.Many studies suggest that canola oil may increase inflammation and negatively impact memory and heart health. Several animal studies have linked canola oil to increased inflammation and oxidative stress.
Mr. Tak, have you ever used miso paste in your stir fry....I saw a recipe where it was used. If I tried it, would I use it after I added my vegetables or after my seasoning the wok process ? I know this if off subject a bit....but with learning about smoke points I was just wondering when something like this should be added. Thank 😎
Yes, I have used miso paste in my stir-fry. It would work just like oyster sauce or hoisin sauce. However, I usually only use it to achieve a specific results. Quite often I would mix it with other sauces, such as soy sauce and oyster sauce. You should add it toward the end of the cooking process. I like miso paste and I should do a video on it in the future. Thank you for your question.
Well it is hard for me to say definitively about the nutritional quality of canola oil, because I would not know the cumulative effects over a long period time. However, based on the research literature, the scientific evidence has shown that canola oil is probably the best oil out there for stir-fry from the nutritional standpoint and its smoking point. However, as a finishing oil (using is on salad, etc.), the best oil is extra-virgin olive oil, which is not suitable for stir-fry because of its low smoking point. It is a compromise, and I always try to use minimally in my cooking. Thank you for your question.
Unfortunately seed oils have been proven to be bad for you. I use lard for the pan and evoo to marinade with great results. The taste is great but even if it wasn't optimal the difference isn't worth sacrificing my health over time. To each their own.
I use a mix of rice oil and peanut oil. Rice oil cost me about 6 euro for 2 liters and peanut oil costs me about 8 bucks for 5 liters. I use both because rice oil compliments the peanut oil. Canola costs 4.5 for a liter here so its expensive on this side of the ocean. Most likely because its not grown as much here. olive oil should in my opinion only be for cold use. its just not suited for heating in my opinion.
I fried fish using canola oil it tasted terrible... Compared to regular coconut oil. The taste is foreign to my taste bud must be from GMO crop or variety of rapeseed.
I learnt that Canola oil is bad for you by Flavcity on youtube. I guess I have to do more research. I try to eat healthily and minimize oil were I can.
Yes, Canola and many vegetable oil breaks down at high temperature and cause oxidation. Consuming it will cause many inflammation issues in your body which leads to all sorts of problems from blocked arteries, gut and intestinal issues etc... Use Coconut Oil (or refined coconut oil for deep fry), Good olive oil, lard, butter etc... Avoid Vegetable oil as they're not made from vegetables, but SEEDS. Saturated fat is not the cause of obesity like we always known to be. It has been proven to be a myth from bad research and made into bad articles. Refine Sugar, Carbohydrates and these bad oils are the cause of many bad health issues. If saturated fat is bad, many keto dieters out there would have died from heart attack.
Hello Brian, Thank you for your message. Please take a look at the following scientific literature reference regarding the health benefits of canola oil. www.ncbi.nlm.nih.gov/pmc/articles/PMC3746113/ Many papers have been published regarding the health benefits of saturated and unsaturated fatty acids, and the general scientific consensus is to avoid saturated fatty acids in a healthy diet. As an immunologist by training, I am well aware of the damaging effects of animal fats, which is responsible for many physiological changes in the formation of atherosclerosis, leading to heart diseases. The scientific literature provides strong evidence that reduction of animal fat consumption will promote cardiac health. However, on the other hand, a moderate consumption of animal fat when combined with a predominant plant-based diet is not a health problem. We must enjoy what we eat. In the case of using cooking oil in stir-fry, one tends to make compromises based on many factors, as I stated in my video. As a whole, the amount of oil used in stir-fry is unlikely to result in the same type of physiological consequences as in the case of over consumption of fast food and processed food, which is rice in refined carbohydrates, saturated fat, and high calories. My thought is that if a person cooks all the food that they consume, they probably could eat anything they want without causing negative health impact. I appreciate your message!
@@wokwithtak I am no doctor myself, but many doctors that looked into diabetes and the relationships between high fat, high carbs and sugar diet, they have been debunking this issue. The problem from my understanding is that, it's not the oil itself that's the issue. But when at high temperature, it causes the oil molecules to breakdown and oxidize. And with high carbs and sugar intake, it cause many inflammatory issues that leads to what you say about cardiac health. Look at what Dr Jason Fung has said: medium.com/@drjasonfung/the-shocking-origin-of-vegetable-oil-garbage-1c2ce14ae513 Many have also pointed out that many old studies, the hypothesis tend to be "myopic" compared to the overall picture of health and diet. Many of the studies on saturated fats are done through surveys. And a few test are done with substituting saturated fat with junk foods that are high in trans fat, carbs and sugar, and may not have proper limitation and restriction taken into account during the test. If saturated fats that are so damaging, then why are keto dieters getting healthier, losing weight, reverse type-2 diabetes, recovering from many chronic diseases while consuming higher than average amount of saturated fats? Coconut oil is actually high in saturated fat, why is that a "healthy food"? Alzheimer disease is slowly being branded "Type-3 Diabetes" and vegetable oil is being one of the culprit: www.omicsonline.org/open-access/vegetable-oil-the-real-culprit-behind-alzheimer8217s-disease-2161-0460-1000410-97144.html. Also see the section on "Evidence on the Health Effects of Saturated Fat" www.onlinejacc.org/content/76/7/844
People should investigate the correlation between publicity and the level of funding of scientific research, it is quite significant ie If I want to be funded then I have to generate publicity, and the best way to generate publicity is by putting out negative information on social media and then amazing enough you end up funded. Also you have to review the correlation between wanted outcomes and proven outcomes, and it is amazing how many research papers prove what they wanted to prove......until someone else either peer reviews the results or produces research that proves what they want to prove and thereby disproving what they wanted to disprove. How the hell has the human race survived with the diets we have forced on ourselves for milleniums......oh yes, too much of one thing is bad, any type of food can be bad for certain people and cause death, we all have cancer cells already and virtually anything can be the catalyst, and probably impossible to pin point. Travelling in a plane, bus, car etc is more likely to kill you but have you stopped travelling by these methods......answer is no, so using canola oil vs wnatever is probably the least of what is likely to kill you, no matter what the latest fad doctor or scientist says today, especially as it will change tomorrow.
People should investigate the correlation between publicity and the level of funding of scientific research, it is quite significant ie If I want to be funded then I have to generate publicity, and the best way to generate publicity is by putting out negative information on social media and then amazing enough you end up funded. Also you have to review the correlation between wanted outcomes and proven outcomes, and it is amazing how many research papers prove what they wanted to prove......until someone else either peer reviews the results or produces research that proves what they want to prove and thereby disproving what they wanted to disprove. How the hell has the human race survived with the diets we have forced on ourselves for milleniums......oh yes, too much of one thing is bad, any type of food can be bad for certain people and cause death, we all have cancer cells already and virtually anything can be the catalyst, and probably impossible to pin point. Travelling in a plane, bus, car etc is more likely to kill you but have you stopped travelling by these methods......answer is no, so using canola oil vs whatever is probably the least of what is likely to kill you, no matter what the latest fad doctor or scientist says today, especially as it will change tomorrow.
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hello Tak. I am an avid follower of your videos. I disagree regarding your choice of oil. The research I have done regarding canola oil has convinced me canola oil isn't a healthy choice. I personally prefer vegetable oil from a health point of view. I am learning a lot from the videos.
A wonderful clear explanation of what oil is best for Stir Frying. Thank You !
I know refined coconut oil is costly but we stock it due to its long shelf life and the ability to use it as a solid fat in baking and other uses. I have used it in stir fry a couple of times with good results as it has the same smoke point as Canola oil. We have read research of the neurological benefits of coconut oil's mid-chain fatty acids i helping protect brain functions against dementia-related conditions. It's another good oil to have on hand, but not as convenient as Canola since it stays solid at room temperature and can't be stored in those handy squeeze bottles for dispensing during cooking. It's good that we have many great oils to choose from depending on our tastes and circumstances. I enjoy your informative videos!
Thank you Shelley for sharing this information about refined coconut oil. I use them in my baking from time to time. I have not tried it in stir-fry and should give it a try sometime.
Never thought about cooking in coconut oil with in a stir fry, great idea. I have only used coconut 🥥 oil when making my coconut rice in the instapot. Thanks for the suggestion Shelley. I’ll definitely try that...😎
The information I got from reliable sources (PubMed) is that coconut oil is not very good for you health, despite a lot of BS from pseudo health sources.
Mr Tak, You are so right about smoking point for oils. Most cooks do not even consider this critical aspect of oils and how it can alter the oil itself. // There is a lot of negative information on line about canola/rapeseed oil. Apparently, it is high in erucic acid which is toxic and in large amounts causes cancer. Also, some people claim that canola oil has a fishy flavor. I think grapeseed oil may be a better alternative.
Please explain thermal stability.
Mr Tak... the Conversation of smoke points is very interesting. During my experiments with safflower oil, vegetable oil and olive oil, I do find that olive oil smokes quicker when I’m seasoning my walk. Canola and safflower oil are about the same. I usually season on my wok with canola.... then turn my temperature down to low and begin my cook. After the additions of my vegetables I can then turn it up to medium and use my garlic flavored olive oil. I think the key is to keep an eye on your heat and know your limitations on burn points of the oil that you are using. I’m glad you bring this to our attention, otherwise I guess I would’ve never thought about it until I burnt my food. My recommendation to all people who cook on the stove: do not leave the stove unattended while you’re cooking, that should be common sense for everybody. Just sayin 😎
I agree with you completely. An oil fire is very dangerous!
Exactly, ty. 👍🏽👍🏽👍🏽👍🏽✌🏽✌🏽✌🏽✌🏽
I’m hooked on your channel great advice
problem is canola oil isnt good for your body, is olive oil or coconut oil ok?
I'm interested in your thoughts on Grapeseed Oil for Woks and Stir-Fry. It has a 420°F Smokepoint and is essentially flavorless. I've had good luck using it. Thank you Tak.
Thanks for the video. Can you tell me how high you heat canola oil (the approx temperature) before adding, for example, chicken?
Hi...this is very good information , but is using Safflower oil ok to use for stir frying?
If you want flavor, peanut oil is hard to beat. Many local Chinese restaurants use peanut oil for deep and stir frying. Typically, if you get the oil hot enough, your food won't be greasy.
I burnt down are kitchen when I was a teenager cooking french fries.
No idea where he gets his facts from. Canola oil has a smoking point of 400F (205C) not 460F. I have checked this on literally every site (related to cooking oil smoking points) out there and they all pretty much agree on this. There is no plant called the canola plant, it is a hybrid version of rapeseed plant created through crossbreeding by Canadian scientists (The name “canola” comes from “Canada” and “ola,” denoting oil). Canola oil goes through hydrogenation, a further process in which molecules of hydrogen are pumped into the oil to change its chemical structure so as to solidify it at room temperature and extend shelf life, but this process also creates artificial trans fats, which differ from the natural trans fats found in foods like dairy and meat products. In fact, it has one of the highest trans fat levels (upto 4.2%) of all cooking oils. Artificial trans fats are harmful to health and have been widely linked to heart disease, prompting many countries to ban their use in food products. Artificial trans fats are harmful even in small amounts, prompting the World Health Organization (WHO) to call for global elimination of artificial trans fats in food by 2023. For the most part, canola oil is highly refined and GMO (genetically engineered to be more resistant to herbicides and pests). GMO foods have had their genetic material engineered to introduce or eliminate certain qualities. Although scientists deem GMO foods safe, concerns abound over their potential impact on the environment, public health, crop contamination, property rights, and food safety. Over 90% of canola crops in the United States and Canada are genetically engineered!
Besides, Canola seed processing involves synthetic chemicals (like Hexane) that help extract the oil. Considered a chemically refined oil, canola goes through stages such as bleaching and deodorizing that involve chemical treatment. Canola oil production involves high heat and exposure to chemicals. Refining markedly decreases nutrients in oils, such as essential fatty acids, antioxidants, and vitamins. It is also a rich source of omega-6 fats, which could contribute to inflammation if heavily consumed.Many studies suggest that canola oil may increase inflammation and negatively impact memory and heart health. Several animal studies have linked canola oil to increased inflammation and oxidative stress.
Mr. Tak, have you ever used miso paste in your stir fry....I saw a recipe where it was used. If I tried it, would I use it after I added my vegetables or after my seasoning the wok process ? I know this if off subject a bit....but with learning about smoke points I was just wondering when something like this should be added. Thank 😎
Yes, I have used miso paste in my stir-fry. It would work just like oyster sauce or hoisin sauce. However, I usually only use it to achieve a specific results. Quite often I would mix it with other sauces, such as soy sauce and oyster sauce. You should add it toward the end of the cooking process. I like miso paste and I should do a video on it in the future. Thank you for your question.
Thank you.
You're welcome!
what about soy bean oil
isnt canola oil really bad for you though? especially with the way its processed like vegetables oils.
Well it is hard for me to say definitively about the nutritional quality of canola oil, because I would not know the cumulative effects over a long period time. However, based on the research literature, the scientific evidence has shown that canola oil is probably the best oil out there for stir-fry from the nutritional standpoint and its smoking point. However, as a finishing oil (using is on salad, etc.), the best oil is extra-virgin olive oil, which is not suitable for stir-fry because of its low smoking point. It is a compromise, and I always try to use minimally in my cooking. Thank you for your question.
Vegetable oils are poison and not for humans
I’ll stick to avocado oil …healthier with a higher smoke point
Grab your package of baking soda. Makes a wonderful extinguisher for grease fires!
So you don't want the oil to reach the smoke point, right?
“I will call you Tak, for the purposes of this video . “. 😅
Unfortunately seed oils have been proven to be bad for you. I use lard for the pan and evoo to marinade with great results. The taste is great but even if it wasn't optimal the difference isn't worth sacrificing my health over time. To each their own.
I use a mix of rice oil and peanut oil. Rice oil cost me about 6 euro for 2 liters and peanut oil costs me about 8 bucks for 5 liters. I use both because rice oil compliments the peanut oil. Canola costs 4.5 for a liter here so its expensive on this side of the ocean. Most likely because its not grown as much here.
olive oil should in my opinion only be for cold use. its just not suited for heating in my opinion.
Yes, I agree with you that olive oil should be used as a finishing oil rather than a frying oil, particularly extra-virgin olive oil.
I fried fish using canola oil it tasted terrible... Compared to regular coconut oil. The taste is foreign to my taste bud must be from GMO crop or variety of rapeseed.
I learnt that Canola oil is bad for you by Flavcity on youtube. I guess I have to do more research. I try to eat healthily and minimize oil were I can.
Yes, Canola and many vegetable oil breaks down at high temperature and cause oxidation. Consuming it will cause many inflammation issues in your body which leads to all sorts of problems from blocked arteries, gut and intestinal issues etc... Use Coconut Oil (or refined coconut oil for deep fry), Good olive oil, lard, butter etc... Avoid Vegetable oil as they're not made from vegetables, but SEEDS. Saturated fat is not the cause of obesity like we always known to be. It has been proven to be a myth from bad research and made into bad articles. Refine Sugar, Carbohydrates and these bad oils are the cause of many bad health issues. If saturated fat is bad, many keto dieters out there would have died from heart attack.
Hello Brian, Thank you for your message. Please take a look at the following scientific literature reference regarding the health benefits of canola oil. www.ncbi.nlm.nih.gov/pmc/articles/PMC3746113/ Many papers have been published regarding the health benefits of saturated and unsaturated fatty acids, and the general scientific consensus is to avoid saturated fatty acids in a healthy diet. As an immunologist by training, I am well aware of the damaging effects of animal fats, which is responsible for many physiological changes in the formation of atherosclerosis, leading to heart diseases. The scientific literature provides strong evidence that reduction of animal fat consumption will promote cardiac health. However, on the other hand, a moderate consumption of animal fat when combined with a predominant plant-based diet is not a health problem. We must enjoy what we eat. In the case of using cooking oil in stir-fry, one tends to make compromises based on many factors, as I stated in my video. As a whole, the amount of oil used in stir-fry is unlikely to result in the same type of physiological consequences as in the case of over consumption of fast food and processed food, which is rice in refined carbohydrates, saturated fat, and high calories. My thought is that if a person cooks all the food that they consume, they probably could eat anything they want without causing negative health impact. I appreciate your message!
@@wokwithtak I am no doctor myself, but many doctors that looked into diabetes and the relationships between high fat, high carbs and sugar diet, they have been debunking this issue. The problem from my understanding is that, it's not the oil itself that's the issue. But when at high temperature, it causes the oil molecules to breakdown and oxidize. And with high carbs and sugar intake, it cause many inflammatory issues that leads to what you say about cardiac health. Look at what Dr Jason Fung has said: medium.com/@drjasonfung/the-shocking-origin-of-vegetable-oil-garbage-1c2ce14ae513 Many have also pointed out that many old studies, the hypothesis tend to be "myopic" compared to the overall picture of health and diet. Many of the studies on saturated fats are done through surveys. And a few test are done with substituting saturated fat with junk foods that are high in trans fat, carbs and sugar, and may not have proper limitation and restriction taken into account during the test. If saturated fats that are so damaging, then why are keto dieters getting healthier, losing weight, reverse type-2 diabetes, recovering from many chronic diseases while consuming higher than average amount of saturated fats? Coconut oil is actually high in saturated fat, why is that a "healthy food"? Alzheimer disease is slowly being branded "Type-3 Diabetes" and vegetable oil is being one of the culprit: www.omicsonline.org/open-access/vegetable-oil-the-real-culprit-behind-alzheimer8217s-disease-2161-0460-1000410-97144.html. Also see the section on "Evidence on the Health Effects of Saturated Fat" www.onlinejacc.org/content/76/7/844
@@wokwithtak there's a study which shows canola oil actually depletes the vitamin e in the body
People should investigate the correlation between publicity and the level of funding of scientific research, it is quite significant ie If I want to be funded then I have to generate publicity, and the best way to generate publicity is by putting out negative information on social media and then amazing enough you end up funded. Also you have to review the correlation between wanted outcomes and proven outcomes, and it is amazing how many research papers prove what they wanted to prove......until someone else either peer reviews the results or produces research that proves what they want to prove and thereby disproving what they wanted to disprove.
How the hell has the human race survived with the diets we have forced on ourselves for milleniums......oh yes, too much of one thing is bad, any type of food can be bad for certain people and cause death, we all have cancer cells already and virtually anything can be the catalyst, and probably impossible to pin point. Travelling in a plane, bus, car etc is more likely to kill you but have you stopped travelling by these methods......answer is no, so using canola oil vs wnatever is probably the least of what is likely to kill you, no matter what the latest fad doctor or scientist says today, especially as it will change tomorrow.
I use lard (pig fat)👍
Ok, that will work!
@@wokwithtak yes..lower smoke point but it seems to work😊👍
@@wokwithtak im gonna learn to cook your recipies...😊
People should investigate the correlation between publicity and the level of funding of scientific research, it is quite significant ie If I want to be funded then I have to generate publicity, and the best way to generate publicity is by putting out negative information on social media and then amazing enough you end up funded. Also you have to review the correlation between wanted outcomes and proven outcomes, and it is amazing how many research papers prove what they wanted to prove......until someone else either peer reviews the results or produces research that proves what they want to prove and thereby disproving what they wanted to disprove.
How the hell has the human race survived with the diets we have forced on ourselves for milleniums......oh yes, too much of one thing is bad, any type of food can be bad for certain people and cause death, we all have cancer cells already and virtually anything can be the catalyst, and probably impossible to pin point. Travelling in a plane, bus, car etc is more likely to kill you but have you stopped travelling by these methods......answer is no, so using canola oil vs whatever is probably the least of what is likely to kill you, no matter what the latest fad doctor or scientist says today, especially as it will change tomorrow.
Why do you use the AI for your videos?
Nah, real asian use palm oil.