Pantry Science By Mark / March 15, 2019 Share Tweet Pin Share It is easy to have dozens of oils in the cabinet but realistically we use very few in day to day cooking. Some oils bring along a strong flavor and cannot be used without overwhelming dishes. Some are very expensive and others go bad quickly on the shelf or need refrigeration. Here are the Flavorful Science best 3 picks for everyday use in no particular order and what they are best for cooking. Safflower Oil Safflower Oil, made from the seeds of a thistle like plant, is a very light neutral flavored oil with one of the highest smoke point. It has almost no flavor and lends itself well to everything from homemade mayonnaise to light salad dressings. Pan frying fish, chicken, and vegetables all benefit from safflower oil. Our only note is that ragweed sufferers should not use safflower oil as it may aggravate allergies. Olive Oil Regular Olive oil brings better nutrition than most other oils, and can be cooked at a higher temperature, known as the smoke point, than extra virgin olive oil. It adds a depth of flavor not found in canola oil. This makes it the go to cooking oils for many cooks and chefs alike. Avocado Oil Our new favorite cooking oil is Avocado oil. This oil has a smoke point of 400 degrees F (204 C) and it is one of the healthiest oils found in nature. Full of healthy fats, vitamins, and essential fatty acids, you can use this oil and feel good about it. It is a bit more expensive than some more familiar oils but one worth using. But Why Not… Extra Virgin Olive Oil (EVOO) EVOO is a Great oil to keep and use day to day but not for cooking at high temperatures. Once any oil reaches the temperature it breaks down within moments and some very bad science starts to happen. This turns our healthy option into a very unhealthy option. Keep the EVOO for very light sauteing, oil poaching, or drizzling on a finished dish. That way you can truly enjoy the flavor and benefits. Coconut Oil Coconut oil is the darling of the media and health food advocates. But it has several downsides that keep it from being one of our day to day go to cooking oils. Around 84 percent of its calories come from saturated fat compared to about 14 percent in olive oil. It adds a mild coconut flavor to dishes which works for some but not all. And it raises the bad cholesterol as well as the good cholesterol. So we lean more towards Avocado oil for a day to day use. Peanut Oil Peanut oil has a very high smoke point so it is great for deep frying and adds a nice flavor to those dishes. But over the years cooking styles have changed, leaving out a lot of deep frying. And on the scientific end, more research on aflatoxins and the consideration that people with peanut allergies can GENERALLY cook with peanut oil. What does that exactly mean?
