Most people use the wrong cooking oil. Here's the right way to use each one

Cooking oil is a fundamental ingredient in nearly every kitchen, serving as a crucial element in various culinary techniques, from frying to sautéing and baking. With a multitude of options available on the market, choosing the right cooking oil can be a daunting task.

Selecting the wrong oil for a specific cooking method can lead to unfavorable outcomes, such as burnt dishes or an undesirable flavor. In this article, we will explore the different types of cooking oil and provide guidance on when to use each one, along with common mistakes people make.

Vegetable oil is one of the most versatile and widely used cooking oils. It is typically made from a blend of various plant sources like soybean, canola, corn, or sunflower. Vegetable oil has a neutral flavor and a high smoke point, making it suitable for a range of cooking methods, including frying, sautéing, and baking.

Common Mistake: Using vegetable oil for high-heat frying without checking its smoke point. Vegetable oil can smoke and become unstable at high temperatures, resulting in off-flavors and potentially harmful compounds.

Olive oil is a staple in Mediterranean cuisine and comes in various grades, including extra virgin, virgin, and regular olive oil. Extra virgin olive oil has a robust flavor and is best suited for dressings, drizzling over finished dishes, and low to medium-heat cooking. Regular olive oil, with a milder flavor, can handle higher temperatures and is suitable for sautéing and roasting.

Common Mistake: Using extra virgin olive oil for deep-frying or high-heat searing. Its low smoke point can lead to a bitter taste and the loss of its health benefits due to the breakdown of its beneficial compounds.

Canola oil is a neutral-flavored oil derived from the seeds of the canola plant. It has a high smoke point and is low in saturated fat, making it an excellent choice for frying, grilling, and high-heat cooking.

Common Mistake: Storing canola oil improperly. Exposure to light and air can cause canola oil to become rancid. Store it in a cool, dark place and use it within a reasonable timeframe.

Coconut oil is known for its distinctive tropical flavor and aroma. It comes in both refined and unrefined varieties, with refined coconut oil having a higher smoke point. Unrefined coconut oil is excellent for baking and low-heat sautéing, while refined coconut oil can be used for frying at higher temperatures.

Common Mistake: Overusing coconut oil in savory dishes where its coconut flavor might clash with other ingredients. It's best suited for recipes where its unique taste complements the overall flavor profile.

Peanut oil is a popular choice for deep-frying due to its high smoke point and neutral flavor. It imparts a subtle nutty taste to fried foods without overpowering them.

Common Mistake: Not checking for peanut allergies when using peanut oil. If anyone in your household or guests has a peanut allergy, it's essential to choose an alternative oil to avoid potential allergic reactions.

Sesame oil is available in two main varieties: light and dark. Light sesame oil has a milder flavor and is suitable for stir-frying and sautéing. Dark sesame oil, on the other hand, has a strong, nutty taste and is primarily used as a flavoring agent in Asian cuisine.

Common Mistake: Confusing light and dark sesame oil. Using dark sesame oil in the wrong recipe can overpower the dish with its intense flavor.

Avocado oil is a heart-healthy option with a high smoke point, making it suitable for grilling, roasting, and frying. It has a mild, buttery taste that pairs well with a wide range of dishes.

Common Mistake: Not considering its cost. Avocado oil can be more expensive than other cooking oils, so it's important to use it judiciously.