Marylee Grasso wrote:
> How does walnut oil stand up to cooking (baking & frying) temperatures?  I know some oils are more delicate than others.  Coconut oil is ok, but sometimes I don't want the stronger flavor of coconut oil.  Is walnut oil a good alternative? 
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> Marylee
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Cooking walnut oil at high temperature will damage the oil and produce 
an unpleasant taste. Also, be careful with store bought walnut oil. Like 
other commercial oils it may have been treated to extend its shelf life. 
A sure sign that walnut oil is treated is if it comes in a clear or 
lightly tinted bottle. Walnut oil should be stored in a dark container 
in a cool, dry place, because the PUFA (polyunsaturated fatty acids) it 
contains are easily damaged by light and heat. Better choices for 
cooking include olive and macadamia nut oils since both are high in 
healthy monounsaturated fats and tolerate normal cooking temperatures. I 
like to use a blend of coconut and mac or olive oil, and occasionally 
palm kernel oil. I will leave out the coconut oil if I think that the 
flavor will offend, although for my own tastes I can't get too much 
coconut.