Various cooking oils and recommended use …
Some oils have low smoke points, which means they burn at low temperatures. These oils, generally called salad oils, are best used for salad dressings, marinades, sauces, and as light cooking oils for sautéing and low-temperature baking. Other cooking oils have a high smoke point, which means they can reach higher temperatures without smoking. These particular oils are great for frying, pan-frying, and sautéing. The following information will discuss various types of cooking oils and their recommended use.
Peanuts – Made from pressed and steamed peanuts, peanut oil contains 18% saturated fat. It has a mild flavor and is good for cooking because it does not absorb or transfer flavors. Frying with peanut oil gives food a rich nutty, roasted flavor. Refined peanut oil has a smoke point of 450 ° F and is recommended for deep frying, wok cooking, pan-frying, and deep-frying. You can buy organic hazelnut oil online at www.ostro-organics.com/product/hazelnut-oil/.
Olive – Olive oil is a monounsaturated oil extracted from ripe olives on trees. Color can range from light amber to green with flavors ranging from mild to extremely strong. Olive oil is classified according to its degree of acidity and the process used to extract the oil. Oil labeled "virgin" is cold-pressed (a process that uses no heat or chemicals) and contains low levels of acidity. Provides the body with vitamins E and F.
Sesame – Made from pressed sesame seeds, sesame oil is rich in polyunsaturated fats (43%) and monounsaturated fats (42%). It comes in two varieties, light and dark. Light sesame oil is made from unroasted sesame seeds and has a nutty flavor. It's especially good for frying, wok cooking, and dressing. Dark (Asian) sesame oil is made from roasted sesame seeds and has a much stronger flavor than light sesame oil.