Oil is used to diffuse heat during cooking...
...or add flavor after cooking by adding a drizzle of oil.
But no oil can do both.
It is for this reason that some oils undergo a treatment before marketing to eliminate their taste.
This has the effect of clarifying the oil and raising the smoke point, which is the temperature at which an oil stops providing heat and begins to break down.
This process allows the oil to become hot enough to cook the food without burning it.
Hence a simple rule:the clearer an oil, the higher its smoke point and the more neutral its taste.
But how do you know which oil to use for cooking? Here is the simple and practical guide:
Smoke point:230°
The benefits of groundnut (or peanut) oil are a high smoke point and subtle flavor when used in frying.
Smoke point:180° to 200°
Rapeseed oil is also called canola oil.
Use for sautéing and cooking everyday foods.
Can also be mixed with olive oil to make a light dressing.
Smoke point:more than 200°
Grapeseed oil holds heat very well for sautéing fish and meat in a skillet.
But it is too expensive to use in a fryer.
Smoke point:190°
Perfect for frying food quickly because extra-virgin olive oil should not be overheated.
Smoke point:160°
Extra-virgin olive oil is thick and cloudy with natural sediment. It is better to spray it at the end of cooking with an oil sprayer. It reaches its smoke point too quickly to cook food with.
And you, what oil do you use for cooking? Tell us in the comments. We can't wait to read you!
