Different Cooking Oils & How To Use Them

When it comes to cooking, it is important to know the difference between cooking oils. Some perform well at high temperatures, making them ideal for frying and sautéing. Some are full of FLAVA but don’t cope well with the heat. 

But, where do you start? Let FLAVA break it down for you…

Coconut Oil

Coconut oil has a very high smoke point and longer shelf life than some other fats. As it is solid at room temperature, it can be used in baking recipes, for frying, greasing baking pans and as a replacement for butter or vegetable oil in recipes. This is also a very healthy option!

Vegetable Oil

Vegetable oil is usually a blend of different refined oils, is neutral-tasting and smelling, and has a smoke point. This oil does not add much flavour, it is a good option for high-heat sautéing and frying.

Avocado Oil

Avocado oil is becoming increasingly popular! It is light, fresh, and buttery tasting, making it perfect to marinade meats and vegetables. As it has a high smoke point, it is also a great thing to use for sautéing, roasting, searing, and frying. There’s no need to refrigerate it when opened, although it should be stored in a cool, dark cupboard to ensure extra FLAVA.

Sesame Oil

This oil is one of the more distinctive, fragrant and FLAVAful oils, with a slightly sweet, nutty FLAVA that’s enhanced by toasting the seeds. Sesame seed oil is a key ingredient in oriental dishes: drizzle it over the food just before serving rather than using it as a frying oil. Store it in a cool cupboard.

Olive Oil

Olive oil is made by crushing the olives into a paste, then removing any excess water from the mixture. Regular olive oil is lighter in taste and colour than straight extra virgin olive oil. It has a high smoke point which makes it ideal for high-heat cooking. It can also be used in vinaigrettes; to add more flavour, just finish with a splash of extra virgin olive oil.

Extra virgin olive oil can have buttery, spicy, fruity, or grassy notes, depending on the olives point of origin. It has a lower smoke point than regular olive oil, which means it’s not great for cooking – FLAVA suggest that you save it for vinaigrettes and finishing oil.