One of my food related memories from childhood is when Mum used to save the fat from a roast dinner and keep it, ready for the following Sunday. (Oh my goodness, those roast potatoes were amazing.) That was the way it was done in the 70s and earlier. I even remember the metal container with its pink lid that would sit on the bottom shelf of the fridge full on solidified fat. That is how a lot of frying was done. I don't remember a lot of vegetable oils being used. The supermarket shelves were not filled with the variety of oils we see now. There was probably a generic vegetable oil and that was about it.
It is oh-so-different now, and it has me a little perplexed. With the variety of oils I feel as though I need some sort of degree to choose the one best for our health, the wallet and my piece of mind.
Olive oil is great for salads and has great health benefits, but heating it is not so good.
Rice bran oil has a high smoking point, which makes it great for cooking, but the much of the rice bran oil in Australia comes from Thailand, so trying to buy locally is a little tricky.
Canola oil. The whole GM thing has me a little freaked out about this. Maybe I'm just a little paranoid.
Is grapeseed oil a better option? This can be grown in Australia and it is a dual-use crop as the oil in a by-product of the wine making industry. Is it vital that it is organic grapeseed oil as (imported) grapes are part of the Dirty Dozen?
There are some lovely oils like avocado oil, macadamia oil and almond oil which are great for a splash here and there but I would afford to buy these on a regular basis.
This is where I am asking for your help. What oil do you use to cook with? What makes you choose this one?