Why Choosing the Right Cooking Oil Matters
Cooking oils are a staple in kitchens around the world, used for frying, sautéing, baking, and even as salad dressings. Each oil has its unique properties—flavor, nutritional content, and smoke point (the temperature at which the oil begins to smoke and break down). Selecting the right oil is crucial for both taste and health. Some oils handle high heat well, while others should only be used cold.
Understanding the Risks of Cooking with Certain Oils
Not all oils are suitable for cooking. Some release harmful compounds when heated beyond their smoke point. Oils high in polyunsaturated fats may oxidize under heat, creating free radicals linked to health issues. Knowing these risks can help you make safer, healthier choices.
1. Canola Oil: Why It Shouldn’t Be Used for Cooking
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This dish is always a huge hit with my dinner party guests.
Try this Ribeye Steak with French onions and French fries, packed with rich flavors
