There is a wide variety of cooking oils for different uses. From temperature to shelf life or nutritional value, there’s a lot to consider when stocking your shelf with the best oil.
Certain oils like avocado oil or olive oil are heart healthy and rich in antioxidants if this is most important to you. However, olive oil isn’t the best choice for high heat cooking, like up to 500 degrees. In India olive oils are usually mixed with low quality pomace oil to increase smoke point and shelf life .Any olive oil sold in clear transparent bottles is not pure olive oil .
Keep in mind an oil’s smoke point or the max temperature it can reach before it starts to burn. At this point is when the oil starts to lose nutrients or release harmful carcinogens.
Another factor to consider is the type of dish or flavors you’re cooking with. Peanut oil offers a nutty flavor that goes best with Asian dishes or stir-fry, while hemp seed oil may not be the best option for that same dish due to its flavor and low smoke point. Different regions in India use different nut/ seed oil and the cudine there is based on tastes of such oils . Coconut oil is used in south India and mustard in north India. With globalisation cooking oils are no longer restricted to a particular region . People are experimenting and many oils do fit in several types of cusine . However health factors an shelf life play an important role when purchasing and storing Organic Oils.
To help you narrow down the best cooking oil for the job, Kitchen Cabinet Kings put together a helpful cheat sheet that outlines 21 cooking oils from high to no heat. It includes best cooking use, smoke point, health benefits, and storage tips for each oil. With this guide, you’ll never be confused about which oil to grab for that new recipe.