Hi,

I've recently switched to using Mazola corn oil as I was told that it was good. But after cooking with it , I found that it's very hard to clean off the wok and pots. It's also difficult to clean off the kitchen counter where it spatters. Is this normal? It can't be good if it's so sticky?

Yes I reckon that it's sticky. I prefer sunflower oil.

Yes. Corn oil is good (for consumption) but it makes the whole place feel more oily/sticky after cooking. Even after frying a simple egg!

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A wise man refrains from talking but a fool utters rubbish.

Our high heat cooking style is not suited for the poly-unsaturates. We have always used palm oil for high-heat cooking, especially frying.

Use to cover the wall (tiles) and window to avoide the tedious job scrapping oil... when using corn oil.

Nowadays using sunflower oil and knife cooking oil.

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Make $$$! Selling your photos.

O.O That bad? Maybe I should change oils, but have the rest of the bottle to finish off Sigh, a few more months of extra cleaning..I'll think of it as a little more exercise...

Is sunflower oil good? I've haven't tried it before..

You can read this article which says that unsaturated fats are unstable - that probably explains why you get this sticky layer to your kitchen wall when you heat the unsaturated oils in your frying pan.

That article confirms that palm oil (saturated fat) is good for high temperature cooking. Your expensive bottle of corn oil don't have to go to waste ... just take note at which stove setting does it get the oil to 'smoke' - the smoke point is when the fat becomes bad. So when you cook, be careful of the point when it starts to smoke.

I found some articles which actually say that unsaturated oils are bad. I am not sure about this article but it does contain references to scientific journals. That makes unsaturated fats more dangerous than saturated fats ... read it with caution. I think you need to research further to determine if what was posted is actually true. I just added this to stimulate your awareness about oils ... don't listen to laymen, check it out yourself. It looks like the unsaturated fats aren't really that safe after all.

Thanks so much for the info. That's scary stuff......will do more research...

About four years ago, I went through what you had experienced. Corn Oil was really hard to get rid off my hood. So I thought to myself, how clogged my arteries would be if we had this oil in our body.

That's when I researched about oils in general and found out that only Coconut oil, Palm kernel oil and ghee doesn't change its properties when heated at high temperatures.

I have since moved to a new house and my hood is so easy to clean. When cooking its aroma also gives off a fragrant smell. Apparently the molecular structure is similar to that of mother's breast milk!

The introduction of canola oil, corn oil etc happened during the world war 2. Apparently, the countries producing coconut oil such as Phillipines, Sri Lanka and Indonesia were affected because of the war. So America came up with these new oils and since they were making money, they never wanted to give it up after the war. In fact, they downplayed coconut oil, which have been used for years not causing heart disease to lots of people.

Luckily Malaysia stuck strongly to their palm oil and never let the marketing ploy hurt it.

Read some interesting articles here:
http://articles.mercola.com/sites/a...part-three.aspx

http://alive.com/3872a6a2.php

why do u guys think other cookng oil r better then our palm oil? if i m not wrong , palm oil is as good as any cooking oil, it is all hype n markeing n also western countries r trying to discredit out palm oil as they stand too much to lose.

more n more goodness r coming out of palm oil as more n more research r being conducted.

i will stick to palm oil

I use Safi or Murni for deep frying, extra virgin olive oil EVOO)for quick stir fry vegetables which need it (those which stick to the pan like ladies finger) and just water for other vegetables. Actually you don't need oil to cook most vegetables. EVOO with apple cider vinegar (mixed well in equal portions) is an excellent dressing for salads.

unsaturated fats should not be exposed to high heat...such as frying. They are best used either as is (for example, sprayed in a salad) or mixed (for example, mixed into a tomato sauce).

When m cooks with olive oil or other unsaturated oils he would use it for simple simmering (heat a small amount of oil, add water slowly, generate lots of steam, then add potatoes, meats, veggies, mushrooms etc.)

Cheers, m

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I read recently too (in the papers) that the low smoke point of olive oil makes it a bad choice for our Asian stir fries. Did not save the article though.

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Gina Phan