Every manufacturer will claim their oil as the best in terms of performance and flavour, but that’s simply not the case. With so many different types of cooking oils on the market, how do you know which one is best and for what? Some are better than others for sautéing while others are simply better in your salad dressing. Some oxidise fast and turn rancid. Some must be stored in dark cool places. Some flavours change drastically depending on the smoke point!
Smoke point is the indicated temperature at which an oil begins to break down, affecting more than just its flavour but also its nutrients. An oil’s smoke point can fluctuate depending on how refined it is.
Anyways, too many rules and so many questions. It gets overwhelming, but we’re here to help. We’ve given you the lowdown on the different types of vinegar. This time, we’re breaking it down for you with a guide to cooking oils.
Let us know which cooking oil you find yourself reaching for the most! And make sure to always have a few different ones in your pantry for each type of cooking. You don’t want your kitchen to turn into a smokescreen.
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