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| Pampered Chef Kitchen Spritzer |
With a dairy allergy and a soy allergy the only alternatives for cooking and greasing your pans is oil and some vegetable shortenings. All of the spray oils that I have found on the market contain other allergens. So I knew I had to come up with an alternative.
I found this great item from Pampered Chef that I use all of the time. I bought it from my neighbor back in Texas. http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=610&categoryCode=KW It’s a spray bottle that you can fill with any type of oil. It has the ability to pump air into the bottle so that it acts similar to an aerosol container, just what I was looking for. 🙂
Use the table below to decide which oil is best suited for the type of cooking you’re doing and to your allergens. It shows the temperature at which all oils start to smoke and go bad. It also shows which oils are monounsaturated, polyunsaturated and saturated fats. Also, keep in mind that over 85% of soybean oil, canola oil, and corn oil that is sold in the USA is GM (genetically modified) which may or may not effect which oils you purchase.
Type of Oil
Faren-height
Celcius
Type of Fat
Cooking Use
Almond
420
216
M
Saute, Stir Fry
Avacado – Refined
520
271
M
Stir Fry
Butter
300
149
S
Baking, Cooking
Canola – Refined
400
204
M
All Purpose
Coconut
350
177
S
Coating, Confectionary, Shortening
Corn – unrefined
350
177
P
Frying, Salad Dressing, Shortening
Corn – refined
450
232
P
Frying, Salad Dressing, Shortening
Flaxseed
225
107
P
Salad Dressing, Marinade, Stir Fry
Grapeseed
420
216
P
Saute, Frying, Salad Dressing
Hazelnut Oil
430
221
M
Salad Dressing, Marinades, Baking
Hemp Oil
330
165
P
Salad Dressing, Marinade, Stir Fry
Lard
370
188
S
Baking, Frying
Olive – Extra Virgin
375
191
M
Cooking, Salad Dressing, Saute, Frying, Broil, Baking
Olive – Virgin
391
199
M
Cooking, Salad Dressing, Saute, Frying, Broil, Baking
Palm
455
235
S
Cooking, Flavoring
Peanut – refined
450
232
M
Frying, Cooking, Salad Dressing
Rice Bran
490
254
M
Frying, Saute, Salad Dressing, Baking
Safflower – unrefined
225
107
P
Margarine, Mayo, Salad Dressing
Safflower – refined
510
266
P
Margarine, Mayo, Salad Dressing
Sesame – unrefined
350
177
P
Cooking, Salad Dressing
Sesame – semirefined
450
232
P
Cooking, Salad Dressing
Sunflower – unrefined
225
107
P
Frying, Cooking, Salad Dressing
Sunflower – refined
440
227
P
Frying, Cooking, Salad Dressing
Vegetable Shortening
360
182
P
Baking, Frying
Vegetable (soybean) – refined
460
238
P
Cooking, Margarine, Salad Dressing, Shortening
Vegetable (soybean) – unrefined
320
160
P
Cooking, Margarine, Salad Dressing, Shortening
Walnut – unrefined
320
160
M
Saute, Deep Fry, Stir Fry, Grill, Broil
Walnut – semirefined
400
204
M
Saute, Deep Fry, Stir Fry, Grill, Broil
M = Monounsaturated Fat – This is a type of fat found in a variety of foods and oils. Studies show that eating foods rich in monounsaturated fats (MUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease. Research also shows that MUFAs may benefit insulin levels and blood sugar control, which can be especially helpful if you have type 2 diabetes.
P = Polyunsaturated Fat – This is a type of fat found mostly in plant-based foods and oils. Evidence shows that eating foods rich in polyunsaturated fats (PUFAs) improves blood cholesterol levels, which can decrease your risk of heart disease. PUFAs may also help decrease the risk of type 2 diabetes. One type of polyunsaturated fat, omega-3 fatty acids, may be especially beneficial to your heart. Omega-3s, found in some types of fatty fish, appear to decrease the risk of coronary artery disease. They may also protect against irregular heartbeats and help lower blood pressure levels.
S = Saturated Fat – This is a type of fat that comes mainly from animal sources of food. Saturated fat raises total blood cholesterol levels and low-density lipoprotein (LDL) cholesterol levels, which can increase your risk of cardiovascular disease. Saturated fat may also increase your risk of type 2 diabetes
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