What you should REALLY use different oils for in cooking, from peanut oil for deep frying to coconut oil for healthy baking

Mail Online | 4/21/2017 | Imogen Blake For Mailonline
Les7799 (Posted by) Level 3
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Sunflower, vegetable, coconut, avocado, olive and hemp - the list of different oils you can use in cooking is seemingly endless.

But do you really be which of these oils you should be using to whip up a delicious dish in the kitchen - and when?

FEMAIL - Guide - Oil - Way

FEMAIL has put together the ultimate guide to what each oil is best for - and you may find you've been using them in completely the wrong way.

Best for: Baking and frying at high temperatures as it has a very high smoke point.

Health - Benefits - Cholesterol - Heart - Health

It's also reported to have health benefits such as lowering cholesterol and improving heart health - though it is made up of 90 per cent saturated fat. Many 'healthy' cookbooks also recommend you use the unrefined version of this oil so best to have in stock if your favourite celebrity chef uses it.

Worst for: Drizzling and dressings.

Baking - Flavour

Best for: Baking and for adding flavour.

Worst for: Drizzling and dressings, light frying.

Best for: Drizzling only.

Worst for: Any kind of cooking. Its healthy fats could turn into harmful fats if cooked with, it's said.

Cooking - Light - Research - Suggests - Oils

Best for: General cooking and light frying - though research from 2015 suggests it is one of the unhealthiest oils to use for cooking and should be avoided unless used as a dressing.

Worst for: Frying at a high temperature.

Drizzling - Dressings - Advantage - Light - Flavour

Best for: Drizzling and dressings - to take advantage of its light, nutty flavour.

Worst for: Cooking - it can become bitter once heated.

Cooking - Dressings

Best for: General cooking and dressings.

Worst for: Frying at high temperatures - it doesn't have a very high smoke point.

Drizzling - Dips - Dressings - Fruity - Flavour

Best for: Drizzling, dips and dressings - its fruity flavour is best unheated.

Worst for: Cooking or frying - it has a very low smoke point and its beautiful flavour will go to waste if used in everyday cooking.


Best for: General cooking - it can...
(Excerpt) Read more at: Mail Online
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