Cooking Oils
Vegetable Cooking Oils
Vegetable oils are essential in every kitchen, used for cooking, baking, frying, and deep‑frying. When cooking with these oils, it’s important to keep an eye on their "smoke point"—the temperature at which they start to burn and release visible smoke. Certain oils contain compounds that, when overheated, can break down into substances harmful to health. Generally, refined oils are the best choice for cooking with heat.
For cold dishes, however, cold‑pressed oils are a better option due to their higher nutritional value. They work wonderfully in dressings, sauces, dips, or as a drizzle over salads.
Types of Cooking Oils
There are dozens of oils suitable for culinary use. Recently, oils made from nuts (such as almond or peanut) and seeds (like hemp, pumpkin, or sesame) have gained popularity, adding unique flavours to dishes. Here are some everyday cooking oils you can find with us:
- Avocado Oil: Similar in properties to olive oil, cold‑pressed avocado oil is rich in healthy fats and has a subtle avocado flavor. Refined avocado oil, with a high smoke point around 270°C, is ideal for high‑heat cooking.
- Coconut Oil: While popular in homemade cosmetics, coconut oil also adds an exotic touch to culinary creations. It usually comes in a white solid form, which melts at temperatures above 25°C.
- Olive Oil: A true classic among oils, olive oil has a distinctive slightly bitter taste. It’s versatile for both hot and cold dishes.
A recent trend is cooking oil sprays, which allow for more precise and even application. They’re ideal for anyone watching their calorie intake.