Vegetable oils for cooking
Table oils are essential equipment for every kitchen. In a warm kitchen, they are useful for cooking, baking, frying and deep‑frying. However, care must be taken when using these oils at the so‑called smoke point, i.e. the temperature at which the oil burns through (smoke is easily visible to the eye). Some types of oil also contain substances that can be converted into harmful substances at high temperatures. Generally, refined oils are suitable for hot cooking.
Cold‑pressed oils, on the other hand, are better suited for cold cooking, as they are more nutritious. They can be used in dressings, dressings, dips or simply to drizzle over salads.
Types of cooking oils
There are dozens of oils that are designed for cooking. In particular, nut oils (e.g. almond or peanut) or seeds (e.g. hemp, pumpkin or sesame), which lend a unique flavour to dishes. For everyday and casual cooking, shop with us for:
- avocado oil is similar in properties to olive oil. Cold‑pressed avocado oil is rich in healthy fats and has a mild avocado flavour. Refined avocado oil has a high smoke point of around 270 °C.
- Coconut oil has a special place in home cosmetics. In the kitchen, it is an alternative that adds an exotic flavour to dishes. Coconut oil is usually available in the form of a white solid, which it turns into at temperatures below 25 °C.
- Olive oil is a classic in the world of cooking oils whose bitter taste is easily recognisable. It has a variety of uses in both hot and cold cuisine.
New in recent years spray oils which allow more precise and even application of the oil. They are also suitable for those who watch every calorie.