Snake Oil?
So Many Oils, So Little Time
Not all oils are created equal. In fact, no one oil can be used for all things; instead, each has its distinct place in the kitchen. Keep these basic categories in mind when you’re cooking:
For baking: Coconut, palm, canola and high oleic safflower and sunflower oil work best.
For frying: Because they stand up well to the heat, avocado, peanut, palm and sesame oil are ideal for frying.
For sautéing: Many oils are great for sautéing, including avocado, canola, coconut, grapeseed, olive, sesame and high oleic safflower and sunflower oils.
For dipping, dressings and marinades: When it comes to making dressings and marinades, or finding oil that’s perfect to serve alongside crusty bread for dipping, you’re looking for terrific flavor. For this purpose look to flax, olive, peanut, toasted sesame or walnut oil.
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