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Recommended Oil for Cooking
Oils used during cooking helps to enhance the smell and taste of food. There are many types of “good” unsaturated fats that are suitable for cooking. Knowing the taste profiles and smoke points of different oils will help you to select one that suits your needs.
Smoke Point
Smoke point refers to the temperature at which the oil starts to break down and burn, producing smoke and an unpleasant taste. Heating up oils beyond their smoke points and reusing oils repeatedly may create free radicals that are harmful to the body, such free radicals may be also be carcinogenic.
Oils with moderately high smoke points are suitable for drizzling or low to medium heat cooking such as sautéing or light stir-frying.
- Olive (extra virgin olive oil is not suitable for use in cooking)
- Avocado
- Corn
- Canola
- Sunflower
Oils with high smoke points are suitable for high heat cooking such as pan-frying and deep-frying.
- Peanut
- Rice bran
- Soybean
