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Most people use the wrong cooking oil. Here's the right way to use each one

 


Every kitchen often has a bottle or two of cooking oil. It's the unsung hero that plays a vital role, whether you're frying, baking, or just dressing a salad. But with a myriad of options on supermarket shelves, how do you choose? Picking the wrong one might just turn that crispy fry into a soggy mess.


Vegetable Oil

A jack-of-all-trades in the kitchen, vegetable oil comes from various plants like corn, sunflower, or canola. It’s great for almost everything - think frying or baking.

Oops! Don't crank up the heat too high; this oil doesn’t like extreme temperatures and can start smoking.


Olive Oil

The Mediterranean secret, olive oil ranges from the rich-tasting extra virgin to the milder regular variant. Drizzle or dress with the extra virgin, but lean on regular olive oil for a roast.

Oops! High heat and extra virgin olive oil? Nope. It might just leave a bitter aftertaste.


Canola Oil

Light and neutral, canola oil is great for that BBQ or a spicy stir-fry.

Oops! Left it on the counter for too long? Canola oil doesn’t like light and can turn rancid.


Coconut Oil

With a whisper of the tropics, coconut oil varies from refined (good for high-heat frying) to unrefined (think baking).

Oops! Don’t let its flavor steal the show in savory dishes.


Peanut Oil

Frying’s best friend, peanut oil has a high smoke point and adds a hint of nuttiness.

Oops! Always check for peanut allergies before cooking with it.


Sesame Oil

From the light variant for stir-fries to the intense dark one for flavoring, sesame oil is a staple in Asian dishes.

Oops! Using the dark variant casually can drown out other flavors.


Avocado Oil

Loved for its buttery flavor, avocado oil is great for high-heat cooking.

Oops! While delicious, it's a bit pricier, so use wisely.


Choosing the right cooking oil can elevate your dish. Know your oils, and let your culinary skills shine!

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