12 best cooking oils

Cooking oils play a crucial role in various cuisines, and choosing the right oil can significantly impact the flavor and nutritional content of your dishes. Here's some information about different cooking oils:

1. Olive Oil:

   • Types: Extra virgin, virgin, pure, light.
   • Best For: Salad dressings, drizzling, low-heat cooking.
   • Note: Extra virgin is best for raw applications due to its rich flavor.

2. Canola Oil:

   • Best For: Frying, baking, sautéing.
   • Note: It has a high smoke point, making it suitable for high-heat cooking.

3. Vegetable Oil:

   • Composed of: Blend of various oils like soybean, corn, and others.
   • Best For: Frying, baking.
   • Note: It has a neutral flavor and a high smoke point.

4. Coconut Oil:

   • Best For: Baking, sautéing, stir-frying.
   • Note: Solid at room temperature, it adds a distinct flavor to dishes.

5. Peanut Oil:

   • Best For: Frying, deep frying.
   • Note: Has a high smoke point and a subtle nutty flavor.

6. Sesame Oil:

   • Types: Light (for cooking) and dark (for flavoring).
   • Best For: Stir-frying, dressings, marinades.
   • Note: Dark sesame oil has a stronger flavor.

7. Avocado Oil:

   • Best For: High-heat cooking, grilling, salad dressings.
   • Note: Contains healthy monounsaturated fats.

8. Sunflower Oil:

   • Best For: Frying, sautéing.
   • Note: High in vitamin E, with a mild flavor.

9. Grapeseed Oil:

   • Best For: Sautéing, frying, baking.
   • Note: Has a high smoke point and a neutral taste.

10. Flaxseed Oil:

• Best For: Dressings, drizzling over cooked dishes.
• Note: High in omega-3 fatty acids, not suitable for cooking at high temperatures.

Remember to consider the smoke point (the temperature at which an oil starts to smoke and degrade) when choosing an oil for cooking. Additionally, each oil has its own distinct flavor profile, so choosing the right one depends on the dish you're preparing.