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Cooking Oils and Their Best Uses

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Cooking Oils and Their Best Uses

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Grapeseed Oil

Best uses: Frying, sautéing, and dressings. Flavor profile: Light, neutral. Smoke point: ~420°F (216°C).

Peanut Oil

Best uses: Deep-frying, stir-frying, and sautéing. Flavor profile: Nutty. Smoke point: ~450°F (232°C).

Almond Oil

Best uses: Finishing oil, baking, and making confectionery. Flavor profile: Sweet, nutty. Smoke point: ~420°F (216°C) for refined.

Flaxseed Oil

Best uses: Salad dressings, dipping sauces, and as a supplement. Flavor profile: Earthy, slightly grassy. Smoke point: ~225°F (107°C).

Soybean Oil

Best uses: General cooking, salad dressings, and mayonnaise. Flavor profile: Neutral. Smoke point: ~460°F (238°C).

Rice Bran Oil

Best uses: Frying, baking, and salad dressings. Flavor profile: Mild, slightly nutty. Smoke point: ~490°F (254°C).

Ghee (Clarified Butter)

Best uses: High-heat cooking, sautéing, and Indian cuisine. Flavor profile: rich, nutty. Smoke point: ~482°F (250°C).

Virgin Coconut Oil

Best uses: Baking, sautéing, and vegan recipes. Flavor profile: Sweet, coconutty. Smoke point: ~350°F (177°C).

Avocado Oil

Best uses: Grilling, roasting, and dressings. Flavor profile: Buttery, grassy. Smoke point: ~520°F (271°C).

Lard

Best uses: Frying, baking (especially pastries), and traditional cooking. Flavor profile: Mildly porky, savory. Smoke point: ~370°F (188°C).

Walnut Oil

Best uses: Salad dressing, finishing oil, and baking. Flavor profile: Rich, nutty. Smoke point: ~320°F (160°C).

Sesame Oil

Best uses: Stir-frying, marinades, and Asian cuisine. Flavor profile: Nutty, toasty. Smoke point: ~350°F (177°C) for unrefined, ~410°F (210°C) for refined.

Sunflower Oil

Best uses: General frying, baking, and margarine production. Flavor profile: Mild, neutral. Smoke point: ~440°F (227°C).

Corn Oil

Best uses: Frying, margarine, and shortening. Flavor profile: Mild, neutral. Smoke point: ~450°F (232°C).

Vegetable Oil

Best uses: General cooking, frying, and baking. Flavor profile: Mild, neutral. Smoke point: Varies, but typically around ~400°F (204°C).

Palm Oil

Best uses: Frying, baked goods, and processed foods. Flavor profile: Mild, neutral with a hint of savory. Smoke point: ~450°F (232°C).

Pumpkin Seed Oil

Best uses: Salad dressings, finishing oil, and enhancer for dishes. Flavor profile: Rich, nutty, earthy. Smoke point: ~320°F (160°C).

Butter

Best uses: Baking, sauces, and pan-frying. Flavor profile: Rich, creamy. Smoke point: ~302°F (150°C).

Extra Virgin Olive Oil

Best uses: Dressings, dips, and finishing dishes. Flavor profile: Fruity, peppery, and slightly bitter. Smoke point: ~375°F (190°C).

Canola Oil

Best uses: Frying, baking, and salad dressings. Flavor profile: Mild, neutral. Smoke point: ~400°F (204°C).

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