Chicago Home and Lifestyles – 10 cooking oils and their uses

Ever get confused with all the different oils available now? There are so many on every grocery store shelf now that some of us may wonder: just what are these different oils for? Here is a helpful list of oils and how to use them. 

Olive oil has a variety of types and uses. Regular olive oil is best used for sauteing, as it has little flavor. Extra virgin olive oil is cold pressed and delicious used as a finishing flavor or in salad dressings. It has grassy, peppery, and buttery flavors that complement just about anything it’s added too. If you can, spend a little more to get a premium EVOO for finishing dishes. Always buy oil in dark bottles as light affects the oil’s flavor. Stay away from any blends or any oil labeled “light”.

Vegetable oil has a neutral flavor and a high smoke point. It’s good for frying and baking. It can be made from many different things but is refined.

Corn oil is also good for baking and frying. Foods fried in corn oil taste great as the sour compounds are burned away when heated. Don’t use it for cold applications or it will retain that sour taste.

Avocado oil comes refined and unrefined. Use refined for frying as it has the highest smoking point of any oil. Unrefined is best for finishing. Like EVOO, it has a delicious grassy flavor.

Coconut oil is a great vegan alternative to butter as it’s solid at room temperature. It’s a premium choice for baking and sauteing. Unrefined keeps its coconut flavor, while refined is odorless and flavorless.

Canola and soybean oil can be used in cold applications like salad dressings. But beware—some cooks detect a metallic or fishy taste when these oils are heated. 

Peanut oil is great for frying, but keep in mind it is quite expensive! 

Walnut oil is wonderful for finishing, vinaigrettes, or other cold applications. 

Toasted sesame oil is delicious and is often used in Asian cooking to add a deep nutty flavor. A little goes a long way. 

Rice bran oil isn’t available everywhere, but it’s high smoke point and mild flavor makes it superior to canola oil for sauteing and frying. Unfortunately, like peanut oil, it is nearly twice as expensive as canola or vegetable oil! 

Kathleen Weaver-Zech and Dean’s Team Chicago