7 Common Cooking Oils and When to Use Them
Here's the scoop on which oils are best for deep-frying, sauteing, marinating and more.
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Choosing the Right Oil
This neutral-tasting oil is derived from rapeseed. Its high smoke point (the temperature at which an oil breaks down and begins smoking) makes it ideal for making dishes like fried chicken or french fries. Its flavor also lends itself well to mayonnaise.
Coconut Oil (Unrefined)
This newly ubiquitous oil is often touted as an all-natural vegan butter substitute — plus, studies report it contains high levels of antioxidants, and it protectors against the culprits that bring on cardiovascular problems and aging (however, it is high in saturated fat, so it's not a miracle worker). Because of its low smoke point, coconut oil is best for quick sautes and baking. Or use it as a spread that adds a hint of coconut flavor.
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Extra Virgin Olive Oil
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Olive oil is a refined version of extra virgin olive oil, meaning it has fewer nutrients but a higher smoke point. Because of this, it's good for frying.
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