Despite what you may think or that others may tell you, not all cooking oils are the same and are meant to be used in the same type of preparation when cooking. They all have different properties and are best when used in particular dishes or cooked at certain temperatures. Also, there are a ton of different types of oils out there, some that you may not have ever heard of before.
- Olive Oil
- Olive oil is one that has been up for debate, it does have a lower smoke point and cooking past that temperature makes it lose a good amount of nutrients. Olive oil's smoke point is 325, so is best used for sauteing and making salad dressings.
- Peanut Oil
- Peanut oil is good to use when deep frying, due to its high smoke point at 450 degrees. However, peanut oil does not keep well, so keep an eye on expiration dates and use up before it goes bad.
- Avocado Oil
- Avocado oil has the highest smoke point of oils at about 520 degrees, so it is great to use when grilling. For a better tasting avocado oil, choose an unrefined-cold pressed oil.
- Coconut Oil
- Coconut oil is a great oil for cooking and baking and is a good replacement for butter due to its similar texture. Coconut oil is also great for making dips and dressings because of its exotic flavor.
- Walnut Oil
- Walnut oil is another one that has a low smoke point so is best used for dressings and desserts. Walnut oil can also have a bitter taste when cooked, so is best saved for things like dressing your salad.
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