Talk:Cooking oil

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Ghee First?

Historicaly speaking; is cooking with oil a product of the industrial revolution, & what has it traditionally been used for? Does margarine/shortning mean an alternative?

Macadamia Oil problem?

Macadamia Oil doesn't have it's saturated fat percentage. Charon77 (talk) 11:21, 17 March 2012 (UTC)[reply]

Types of oils and their characteristics wrong?

The section 'Types of oils and their characteristics', especially the Smoke points, some of them differs from Here

Which one is true?

Charon77 (talk) 18:05, 4 May 2012 (UTC)[reply]

Attention from an expert

This seems like a pretty important page, but it's still kind of struggling on quality. It would be great if we could somehow encourage oil scientists, technicians or production managers to add their technical expertise. Doing my own research I've found a ton of great information, but it'd be really nice to get expert input too. — Preceding unsigned comment added by AppetiteDynamo (talk • contribs) 15:35, 18 May 2012 (UTC)[reply]

Corn Oil inconsistency in "Cooking with oil" section.

In the "Cooking with Oil" section, Corn oil appears in the 2nd paragraph in a list of those polyinsaturated oils which "degrade easily to toxic compounds when heated", and then, in the 3rd paragraph, in a list of those oils which are desirable for frying "because of their high smoke point".
Well, at least there a "citation needed" marked in the latter. Jergas (talk) 07:01, 16 September 2012 (UTC)[reply]

Argan Oil

You might want to include argan oil. It seems to have high heat tolerance and can be used for skin care and cooking. 71.139.164.10 (talk) 21:12, 19 September 2012 (UTC)[reply]

The Conscious Life source

This source was cited in replacing much of the page. It appears to be a blog (and does not cite its sources), and thus is not reliable. The most recent addition was opinion and therefore, not encyclopedic. If there is data conflict and reliable sources can be cited, it should be discussed here first.E8 (talk) 06:11, 27 September 2012 (UTC)[reply]

You did not capture all of the changes made by IP 173.206.31.227, for example. The spectrum organics urls were not in the chart at the restore point given by IP 178.95.233.15, and those appear to be sales oriented and thus also unreliable. The difficulty appears to be with NDtodd84's changes. The page right now is still messed up. Gzuufy (talk) 18:17, 27 September 2012 (UTC)[reply]

Per comments, reverted to an earlier point. I'll have to go through the edits carefully later and keep what's useful. The Spectrum source is permissible if there are no better sources available (this appears to be an issue).--E8 (talk) 20:03, 27 September 2012 (UTC)[reply]

The USDA Nutrient Data Laboratory database is more reliable, if they have an entry for the oil type. The 100 g column reported there is particularly useful for percentages (calculator not needed). Nutritional labels do not seem to have the same precision. Gzuufy (talk) 23:31, 27 September 2012 (UTC)[reply]

linoleic vs oleic vs palmitic vs stearic

Quite by accident, I found a wonderful chart detailing the various fatty-acid compositions of some oils, as PDF. It appears to be an excerpt from Robert S. Igoe's Dictionary of Food Ingredients. The chart on the wikipedia article page as of today mentions linoleic under some of the oils, and is clearly a vast oversimplification versus Table 8 of the PDF. I'm placing this here in case anyone else wants to volunteer to add the information to the article. I'm guessing more columns would need to be added. I'm busy with other projects right now, and don't have much free wikipedia editing time. Gzuufy (talk) 22:38, 5 October 2012 (UTC)[reply]