Cooking Oils Explained. What Should You Use?

Cooking Oils Explained - When To Use Olive Oil, Avocado Oil, & More
Selecting the Right Cooking OilShow more

Olive Oil:

Smoke Point: The smoke point of olive oil can vary depending on the grade and quality. Extra virgin olive oil typically has a smoke point of around 375°F (190°C), while regular olive oil has a slightly higher smoke point of about 410°F (210°C).
Best Uses: Extra virgin olive oil is commonly used for low to medium-heat cooking, such as sautéing, light frying, salad dressings, and drizzling over cooked dishes. Regular olive oil can be used for higher-heat cooking methods like baking, roasting, and moderate frying.

Canola Oil:

Smoke Point: Canola oil has a relatively high smoke point, usually around 400°F (204°C) to 450°F (232°C), making it suitable for a wide range of cooking methods.
Best Uses: Canola oil is versatile and commonly used for sautéing, frying, baking, roasting, and grilling. It has a neutral flavor, making it suitable for a variety of dishes.

Avocado Oil:

Smoke Point: Avocado oil has a high smoke point, typically ranging from 400°F (204°C) to 520°F (271°C), depending on the quality.
Best Uses: Due to its high smoke point, avocado oil is ideal for high-heat cooking methods such as deep frying, stir-frying, searing, and grilling. It is also suitable for salad dressings and marinades.

Peanut Oil:

Smoke Point: Peanut oil has a relatively high smoke point, typically ranging from 440°F (227°C) to 450°F (232°C).
Best Uses: Peanut oil is often used for high-heat cooking methods such as deep frying, stir-frying, and pan-frying. It imparts a mild nutty flavor to the dishes and is commonly used in Asian cuisine.

Clarified Butter (Ghee):

Smoke Point: Clarified butter has a higher smoke point compared to regular butter. It typically has a smoke point of around 450°F (232°C) to 485°F (251°C) or even higher, depending on the quality of the clarified butter.
Best Uses: Clarified butter is commonly used in high-heat cooking methods such as sautéing, frying, baking, and roasting. It is particularly popular in Indian cuisine but can be used in various dishes where you want the rich flavor of butter with a higher smoke point.

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