Different Types of Cooking Oil – Making the Best Choice

From cooking to salads and dressings here is a guide by temperature:

  • Canola Oil – withstands high temperatures; good for general purpose frying
  • Peanut Oil – withstands high temperatures; lends a deeper flavor to Asian dishes
  • Olive Oil – Handles medium high temperature; best for sauteeing vegetables or for making dips and dressings. For best quality look for the words “cold pressesd” on the label.
  • Sesame Oil – Dark Sesame oil should not be heated over 100 degrees, and even then only briefly. Light colored Sesame oil can handle heat a little better. Add to Soups or Stir frys at the end of cooking.
  • Flax Oil – An excellent source of Omega-3 fatty acids. Should never be heated at all. Use in salad dressings or on toast. Store in the refridgerator.

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