by Kevin Farrell
There are many different kinds of cooking oils with varying flavors and nutritional benefits.
Read up so that you (and your dinner) don’t get burned.
The low smoke points of these three mean you’re better off using them in a vinaigrette than you are frying anything up in them.
Olive oil’s relatively high smoke point makes it a perfect choice for sautéing or baking, just as long as your oven isn’t set too high.
Simmer, sauté, bake and even poach dishes in butter to great success. But keep it away from foods that you’ll be baking at high temperatures, or scarier yet, broiling.
Use coconut oil for anything you would otherwise use butter or olive oil to cook, really.
The high smoke point of canola makes it ideal for pan frying and deep frying foods, cooking methods that most other oils on this list would never work for.
There isn’t much you can’t do with ghee, thanks to its high smoke point! Ghee will also give your foods a rich, buttery flavor.
Like other fats with high smoke points, avocado oil is great for frying. Plus, avocado oil is rich in anti-inflammatory and antioxidant compounds, as well as vitamin E.
USA TODAY 10Best