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Cooking Oil Can Make Or Break Your Dish, Here's How To Pick The Right One

I'll be honest: until recently, I had a fairly laissez-faire attitude to cooking oils. For the most part, I would just reach for the closest bottle and say, 'yeah, that will do'. Well, it turns out that I had been doing myself a disservice this entire time because the cooking oils you use can really make or break a dish and that time I followed all the instructions but somehow burnt an entire dinner? Yeah, I used the wrong oil. Thankfully, you don't have to make the same mistake I did... The different types of cooking oil and when to use them Olive oil Olive oil is ideal for shallow-frying foods like chicken, pork chops and egg-based dishes like pancakes. It loses some of the benefits once it hits above 210 °C, according to the heat experts at ThermaPen so maybe don't use it for a big sunday roast. For everyday cooking though? Olive oil is a great shout. Vegetable oil BBC Food explains: 'Bottles labelled 'vegetable oil' may comprise several different oils in varying proportions and are likely to contain ones that are high in saturated fats. 'They're usually inexpensive cooking oils and because they have a high smoking point they're widely used for deep-frying.' Rapeseed oil Put simply: rapeseed oil is a healthier alternative to vegetable oil. On their website, British Heart Foundation Senior Dietitian, Tracy Parker explains: '[Rapeseed oil] has the lowest amount of saturated fat of any oil. It has just half the amount found in olive oil. 'Look on the labels of regular 'vegetable oil' and you'll often find it's 100 per cent rapeseed oil, so this can be a healthy, cheap option.' Sunflower oil Masterclass explains: 'Refined sunflower oil can be used in place of any neutral vegetable oil, for searing, sautéeing, frying, and more. Use unrefined sunflower oil as you would extra-virgin olive oil, such as in salad dressing.' Sesame Oil Sesame oil has a distinct, nutty flavour and is widely used in Asian cooking. Rather than using it to cook with, sesame oil is ideal as a finishing touch once the meal has been plated. Coconut oil The Kitchn explains: 'When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive oil, canola oil, and vegetable oil. Regardless of the type of fat used in a recipe, you can swap in an equal amount of coconut oil.' Happy cooking! Related... Are Seed Oils Really Bad For You? I Asked A Nutritional Therapist The Only 3 Cooking Oils Mary Berry Says We Need Mary Berry's 1 Tip For Avoiding A 'Soggy Bottom' When Baking Pies