The fat you use to cook will really affect the flavor and outcome of your food, so it’s very important to make sure you pick the right one! Luckily, this guide will help you out so you get it right every time.
Dressings and Raw Applications
Whenever you’re really tasting your oil and not just cooking with it, you want to go for a high-quality type. For this, extra virgin olive oil is the best type of oil for the job. Though it comes in many different varieties and levels of acidity, it’s always pretty fruity tasting and is a great finishing oil.
Frying
If you want to deep fry or something similar, you want an oil that has a high smoke point so your food won’t turn out burnt tasting. Peanut oil and canola oil are both great options because they both have smoking points of 400-450 F, and they will stay stable as you heat them.
Sauteing
Depending on the flavor you want, you can go in a variety of directions. For more of an Asian flair, you can use sesame oil. If you want a rich flavor out of your vegetables or protein, you can use butter alone or with some olive oil so it won’t burn.
