What oil for Wok cooking?

Tweety

Santa brought Clay a wok for Christmas and we want to do some stir fry. So what oil do you "wok experts" use that won't burn quickly.

Little Steven

Tweety,

Peanut is most common because of the high smoke point but Canola works and is a little healthier.

Steve

Richard Fl

Peanut oil is the best, high heat and does not hold flavor if you are deep frying (NOT on BGE) the grease may be strained and reused again without any flavor added from cook.

Richard Fl

You need to get more LONEY in your diet to stay healthier! Going to be here in April? LOL

fishlessman

peanut and grape seed for high heat. sesame is added when the cook is just about over for taste, not for cooking. deep fry i just use veg

fishlessman

im cooking cabbage tonight with grease from stikes homemade pancetta, usually i use bacon grease for that

thebtls

I wok about once a week and have tried peanut, canola, vegetable, wok and EVOO. I have settled on EVOO, PERIOD and cannot be convinced otherwise. Click Here for a link to all thing wok on my blog (recipies, seasoning, et al).

Keep On Eggin'

Tweety

Thanks Steve!

Tweety

Thank you all for the info. This is for cooking on the XL, not inside cooking. I'll post what ever we end up with!

RU Eggsperienced

I've been using sunflower oil. It has a reasonably high smoke point. Wife got it first because it was supposedly healthier than some others (??), but it has worked really well..

Here is an interesting web site that lists various smoke points of different oils...

smoke points of oils