If you're gonna cook with coconut oil, here are some things you should know

Coconut oil has quickly become known as one of the most heart-healthy oils used in the kitchen, as well as for many other uses. But it's cooking that we're going to focus on here, and everything you've heard about coconut oil is true. It can raise HDL levels (the good kind of cholesterol), aid in weight loss, and can even help build muscle. So, why do so many people continue to balk at the thought of using it?

As with other unfamiliar ingredients, people most likely resist trying coconut oil simply because it's new. Dedicated home cooks as well as novices have become familiar with olive oil, canola oil, and of course, butter. So why make the switch? Because it has awesome health benefits, tastes better than the others, and is actually very easy to use. Just follow the tips below to see for yourself.

1. Know how to store it
The term "oil" when used for coconut oil is a little deceiving. While it's perfectly applicable, it doesn't store the same way that olive oil, canola oil, and peanut oil do. Even at room temperature, coconut oil can harden, making it difficult to scoop from the jar. But it has a very low melting point at just 76 degrees Fahrenheit, which means it also doesn't take much to turn that hard rock into liquid. So with these extreme fluctuations, how do you store it?

If you find that your coconut oil is always turning into a hard block, melt the entire jar and then pour it into silicone ice cube trays. Freeze the cubes until solid, then pop them out of the ice cube tray. You can keep them in the fridge or in your pantry -- they won't lose their shape.

If you live in a warm climate, or at least one with hot summers, and constantly find your coconut oil turning to liquid, store some of it in the fridge. That way, if you want to cream it with sugar for baked goods, you'll still be able to do so.

2. Know how to substitute it

Speaking of using coconut oil for baked goods, be careful how you do it. Coconut oil is a perfectly good substitute for most other oils. You can easily swap out olive, canola or sunflower oil in any recipe and replace it with coconut oil and not give it another thought. But even when it's cooled to form a solid, it's still worlds apart from butter. It's best not to use coconut oil in place of butter when baking unless you're using a recipe that specifically calls for it -- at least until you're highly familiar with it and have already baked with it several times to understand the difference results you'll get.

3. Don't be fooled by virgin and extra-virgin

When it comes to olive oil, many of us understand the differences between terms such as "virgin," "extra virgin," or just plain old "olive oil." Extra virgin means that it has only gone through a single press of olives to get one of the purest olive oils on the market. Virgin refers to the fact that while the oil has still been pressed from the olives, it may have been pressed several times. And the term olive oil simply means that the oil does come from olives but may have also have had chemicals added during the process. Extra virgin is considered the purest, with olive oil being considered the least pure.

Some manufacturers of coconut oil have jumped on this bandwagon and started labeling their products with terms like virgin and extra virgin. But when it comes to coconut oil, they mean nothing. While olive oil has strict standards when it comes to labeling and categorization, those standards haven't yet been set out for coconut oil. Don't pay attention to these labels. Just try out different coconut oils and stick with the one you like best. The only term you really want to stay away from is "refined," which means the coconut oil has been processed and likely had many of its nutrients and health benefits stripped from it.

4. Know its smoke point
Coconut oil does have a higher smoke point than some fats, such as butter. But that doesn't mean it should be used for deep-frying, broiling or other high temperature cooking. Coconut oil has a smoke point of 350 degrees Fahrenheit, and at any temperature higher than that it's going to burn. If you want to use an oil that's just as healthy as coconut, but you also want to crank the heat high, use avocado oil instead.

5. Know what to cook with it

Coconut oil isn't as cloyingly sweet as many people think it will be. That assumption makes sense due to the sweetened coconut flakes that end up in so many desserts. But while coconut oil is mildly sweet and has a somewhat exotic flavor, it leans more to the neutral side than the sweet. Still, there are some dishes it will work much better in than others.

Thai, Chinese, and Indian cuisine all do very well with a touch of coconut oil. This may be because such dishes often include things like stir-fries, noodles, and fried rice. But coconut oil won't add anything to Mexican enchiladas or an Italian chicken parmigiana. If you're about to cook and wondering if coconut oil will add or take away from your dish, ask yourself two questions. Will a touch of sweetness be appreciated? Will your dish do well with a bit of exotic flair? If the answer to either one is no, go with another oil instead and save the coconut oil for when it will really be able to shine.

6. Drizzle it

You know why people drizzle olive oil over bread, salads, and other dishes? It's not for the shiny gloss it brings to a dish (although that's nice too). It's for the taste. Olive oil has a wonderfully distinctive taste that adds flavor to many dishes, and coconut oil can do the same thing. Melt coconut oil and drizzle it over anything you'd like -- roasted vegetables, fish, and even toast. It's really delicious when drizzled over hot popcorn!