With so many different food and nutrition blogs on the internet, it can be hard to know how to sort through all of the information available. When it comes to oil, some bloggers advocate for cooking oil-free, while others use liberal amounts in almost every one of their recipes. Whether or not to cook with oil is your personal choice, but if it is an ingredient you’re not looking to cut out it’s helpful to know when to use different types. Here are the most popular oils and how we like to use them.
Coconut Oil
Coconut oil contains what are known as saturated fats, meaning that it retains a solid consistency at room temperature. Saturated fats are best consumed in moderation, but if you want to use coconut oil it’s great for dishes where you won’t mind any coconut flavor such as baked goods or Asian dishes like stews and curries.
Olive Oil
If you’re going to choose olive oil, try to go with extra-virgin, which means that the oil came from the first cold press of the olives. Because it’s cold-pressed, the oil retains more antioxidants and vitamins than olive oils produced with heat.
Avocado Oil
Avocado oil has what’s known as a high smoke point, meaning it’s great for cooking dishes that require high levels of heat. It’s high in vitamin E and unsaturated fats, and has very little flavor, meaning it’s a super versatile choice.
