Category: Oils

Contrary to a popular and long-held kitchen myth, multiple scientific studies confirm that high-quality extra virgin olive oil can be used for frying at typical home cooking temperatures. The truth is that this heart-healthy staple of the Mediterranean diet is not only stable under heat but can also impart unique flavor and nutritional benefits to your fried foods.

According to food experts, a key difference between refined and unrefined coconut oil is their smoke point. This factor, alongside flavor profile and nutritional content, determines which type of coconut oil is better for specific cooking applications and why a single answer for 'is it better to cook with unrefined or refined coconut oil?' does not apply to all kitchens.

Many home cooks believe that olive oil is unsuitable for high-heat applications or cannot be used in place of neutral oils, a widespread myth that often leads to confusion. This misconception stems from a misunderstanding of olive oil's different grades and their distinct flavor and smoke point characteristics.

According to the American Heart Association, monounsaturated fats can improve heart health, and since cold-pressed avocado oil is rich in them, it makes it an excellent candidate for cooking. This means you can confidently fry with cold-pressed avocado oil, but understanding its properties is key to getting the best results.

Canola oil has one of the lowest saturated fat contents among common cooking oils, at just 7%. Determining which canola is best depends heavily on your specific culinary and nutritional goals, from high-temperature cooking to preserving natural nutrients.

Sesame oil, a versatile ingredient in many cuisines, isn't as uniform as it seems. The flavor and use vary significantly, depending on how it's made. The primary factor is whether the sesame seeds are roasted before pressing. Knowing these distinctions is essential for achieving the right taste in your cooking.

The market for traditional and unrefined oils is booming, with a growing number of health-conscious consumers shifting away from heavily processed varieties. This has put the spotlight on extraction methods like cold pressing and kachi ghani, leaving many wondering which option truly offers superior health benefits and flavour.

Both sunflower oil and canola oil are common neutral-flavored cooking oils, and in many commercial 'vegetable oil' blends, they are already combined. This practice of mixing oils is not only safe but can offer unique culinary advantages, from optimizing smoke points to balancing nutritional profiles.

Unrefined sunflower oil, unlike its refined counterpart, has a significantly lower smoke point, typically around 320°F (160°C). This critical difference determines its suitable culinary applications and provides the definitive answer to whether we can use unrefined sunflower oil for cooking.

A 2009 study found that refined coconut oil, which has undergone processes similar to fractionation, had lower antioxidant levels than virgin coconut oil. This raises the question: is fractionated coconut oil less healthy due to its manufacturing process and altered fatty acid profile?