What cooking oil should I use?

Oil is a must-have pantry staple when it comes to home cooking. But knowing which oil to use can be a little confusing, and it can either break or make a meal, which is why we’re here to help!

Are you cooking with the right oil? 

Not all oils are the same! In fact, each cooking oil performs in its own way. That’s why there are so many varieties. 

Neutral flavoured oils perform well at high heats, making them better suited to sauteing and frying, whereas fragrant flavoured oils are better in salad dressings, rather than cooking.

Our Culinary team recommend you keep these in your pantry / fridge: 

• Olive oil 
• Vegetable oil 
• Coconut oil 
• Butter 

Everything you need to know about cooking oils: 

Extra Virgin Olive Oil 

Made by: Crushing olives to extract the oil. 

Characteristics: Neutral taste and light in colour.

Smoke point: 200 degrees Celsius.

Storage tip: Store in a cool, dry, dark cupboard.

Common uses: A versatile oil used for high-heat cooking including, baking, frying and sauteing.

Vegetable Oil 

Made by: Crushing a combination of legumes and nuts to extract the oil. 

Characteristics: Neutral taste and light in colour.

Smoke point: Generally 200 degrees Celsius but it depends on the oils used when making the blend.

Storage tip: Store in a cool, dry, dark cupboard.

Common uses: Its neutral flavor makes it suitable for high-heat cooking like, stir-frying and sauteing.

Coconut Oil 

Made by: Pressing dried coconut kernels to extract the oil. 

Characteristics: White when in its solid form (at room temperature). 

Smoke point: 190 degrees Celsius. 

Storage tip: Store in a cool, dry, dark cupboard.

Common uses: Its coconut flavor makes it popular when cooking curries and stir-fries. It’s also great for baking.

Butter 

Made by: Churning milk or cream to separate the butterfat from the buttermilk. 

Smoke point: 150 degrees Celsius (the lowest smoke point). 

Storage tip: Store in the fridge in its wrapper or in a container until ready for use. Remove from the fridge 10 to 15 minutes before use.

Common uses: It’s a versatile fat used when frying, sauteing and baking. As the butter caramelises, a sweet flavor is developed.

Something to remember: 

Cooking oils have different qualities. Some oils are suited to high heats, whereas other oils when exposed to high heats burn and turn rancid. When oil is applied properly, it transforms the flavor and texture of ingredients.