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!
