These oils are not meant for cooking. Here’s what you should be doing instead.

These Oils Are Not Meant for Cooking: Here’s What You Should Be Doing Instead

When it comes to cooking, the type of oil you use can significantly impact both the flavor and health benefits of your meal. However, not all oils are created equal, and many people unknowingly use oils that are not suitable for cooking, either because they break down at high temperatures or because they have other uses entirely. To ensure you’re making the best choices in the kitchen, it’s important to understand which oils are best for cooking and what alternatives you should be using for other purposes.

Here’s a rundown of oils that should be avoided in the kitchen, why they’re unsuitable for cooking, and what you should use them for instead.

1. Olive Oil (Extra Virgin)

While olive oil is a favorite for salad dressings, drizzling over finished dishes, or even dipping bread, extra virgin olive oil is not the best choice for high-heat cooking. It has a relatively low smoke point of around 375°F (190°C), which means it can break down when exposed to high heat, releasing potentially harmful compounds and losing its distinct flavor.

What to do instead:
For high-heat cooking such as frying or sautéing, use refined olive oil or oils with a higher smoke point like avocado oil or grapeseed oil. Refined olive oil still retains the health benefits of regular olive oil but can withstand higher temperatures without compromising its properties.

Best use for extra virgin olive oil:
Reserve extra virgin olive oil for drizzling over salads, pastas, and vegetables, or for cold dishes where the flavor will shine.

2. Coconut Oil

Coconut oil, particularly the unrefined or virgin variety, has gained popularity for its purported health benefits, but it’s important to note that it has a relatively low smoke point of around 350°F (175°C). This makes it less than ideal for high-heat cooking methods such as frying or grilling.

What to do instead:
If you want to use coconut oil for cooking, opt for refined coconut oil. It has a higher smoke point (around 450°F or 230°C), making it more suitable for sautéing or stir-frying. However, if you’re using coconut oil for health or flavor reasons, consider using it in baked goods, smoothies, or non-cooking applications.

Best use for unrefined coconut oil:
Use unrefined coconut oil for baking, raw food preparation, or in your beauty routine, as it has moisturizing and nourishing properties.

3. Flaxseed Oil

Flaxseed oil is rich in omega-3 fatty acids and is incredibly beneficial for your health. However, it has a very low smoke point of around 225°F (107°C), which means it can easily degrade when heated and lose its nutritional value. It’s best to avoid using flaxseed oil in any cooking process, especially frying.

What to do instead:
Use flaxseed oil cold for dressings, smoothies, or drizzling over cooked food as a finishing oil to preserve its delicate nutrients and flavor.

Best use for flaxseed oil:
Flaxseed oil is best used in raw applications such as salad dressings, as an addition to smoothies, or for drizzling over dishes after cooking.

4. Sesame Oil (Unrefined)

Sesame oil, especially the unrefined variety, has a distinctive, nutty flavor that can enhance many Asian dishes. However, its smoke point is around 350°F (175°C), which makes it unsuitable for high-heat frying or searing.

What to do instead:
If you’re looking to cook with sesame oil, use refined sesame oil instead. It has a higher smoke point of around 410°F (210°C), making it better suited for stir-frying or cooking over moderate heat.

Best use for unrefined sesame oil:
The unrefined version is perfect for drizzling over cooked vegetables or noodles, in dressings, or to finish dishes like stir-fries to add flavor without cooking it.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends