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
continued on next page
Discover 12 Unexpected Uses for Cinnamon in Everyday Life
Ham and Cheese Crescent Rolls Casserole
Country Farm Chicken Casserole: Home-Style Comfort
Say Goodbye To Fruit Flies And Gnats For Good – The Paper Towel Trick Changes Everything
Mix rice and salt ~ A secret that no one will tell you
What is the little button on the seat belt for? A little-known use.
Salted Tronchetto with Seafood
This is ‘Comfort in a Bowl.’ Only 4 ingredients, and every time I make it, they think it’s a gourmet masterpiece.
Melt in Your Mouth Caesar Chicken
