Cooking Oils Explained

Cooking Oils Explained

Cooking oils come in a large variety and if you don't know what sets them apart, it can seem intimidating. But, it doesn't have to be! Here's a slideshow that breaks down the top 5 oils you will ever need to use in your kitchen. 

A few notes before we begin. 

When I say "smoking point" I'm referring to the point in which the oil is starting to break down. This is important because you do not want to start an oil fire, trust me! I have seen a few instances where a cook has forgotten they had a pot of oil on the stove and out of no where it erupts into flames. It's scary, but if that happens just dump a TON of salt on top. This will suffocate the fire leaving no one injured. 

Secondly, I'm not going into any health pros or cons here, it's all about flavor and temperature. Keeping it simple. Plus, we all know that if I say one thing is healthy today, tomorrow it'll be super bad for you! 

TLDR cheat sheet: unrefined oils, such as olive oil, has a robust flavor while having a lower smoking point. Refined oils, such as canola oil, have a more neutral flavor while having a higher smoking point. Use unrefined when you aren't heating the oil and refined when you are!