You Might Be Using the Wrong Oil: A Guide to Cooking Oils and When to Use Them
The article provides a guide on the appropriate use of different cooking oils based on their properties and suitability for various cooking methods. Canola oil is versatile, with a high smoke point, making it suitable for high-heat cooking. Avocado oil has a rich, buttery flavor and a high smoke point, making it ideal for sautéing and roasting. Safflower oil has a neutral taste and a high smoke point, making it suitable for frying and baking. Olive oil, particularly extra-virgin, is best suited for low-to-medium heat cooking, dressings, and drizzling, as it has a lower smoke point. The article emphasizes the importance of selecting the right oil for the specific cooking task to ensure optimal flavor, nutrition, and safety. It highlights the need to consider factors such as smoke point, flavor profile, and intended use when choosing the appropriate cooking oil.
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