There are so many oils to cook with, but what makes each one different?
I’ll give you a brief run down of popular oils to help you navigate which ones are best for your personal taste. One term that you should become familiar with when it comes to oils is smoke point. A smoke point is different for each oil and when oil starts to smoke it can lose some of its nutritional value and taste bitter.
The point at which oil starts to smoke depends on the temperature the oil can tolerate being heated to.
High smoke point means the oil can withstand higher temperatures prior to smoking and low smoke point means the oil can smoke at a lower temperature.
Oils that are good for frying (vegetable, peanut, and sesame) have a higher smoke point. Oils that are better for dressings or dips (flax seed and walnut oils) have a low smoke point.