What’s the best oil to use for cooking?
World events and environmental concerns could mean we have to reconsider the cooking oils we use. So, what are the best alternatives to problematic oils? And are you really using the right oil for the job? Whether you use it for deep frying, sautéing, roasting, or salad dressings, oil is a kitchen staple.
The war in Ukraine has caused a knock-on effect that could see UK business run out of sunflower oil
The country is the world’s largest exporter of the oil, and with supplies severely restricted, prices have skyrocketed.
- Last year, British supermarkets sold 61 million litres of vegetable oil, followed by olive oil and extra virgin olive oil.
- Olive oil is particularly prized for its health credentials.
Environmental concerns
Palm oil isn’t the only oil with poor environmental credentials
- Sunflower and rapeseed oils made outside Europe and the UK are widely sprayed with neonicotinoids
- Opt for organic and buy oil in glass bottles, rather than plastic
- Don’t throw used cooking oil down the sink, as its can cause blockages
So, given current constraints as well as each oil’s practical use, how do you choose the best oils to use in the kitchen?
Oils broadly fall into two categories: refined and unrefined
- Refined: have been processed and treated with chemicals to extend their shelf life and remove unwanted odours
- Unrefined: refined oil is fine for cooking, but recommend the highly processed ones, which have higher smoke points and are safer to cook with
- Olive oil: use extra virgin olive oil cold in things like salad dressings and mayonnaise to reap the health benefits
- Rapeseed oil: unsaturated fat and high in monounsaturated fat making it a healthier type of oil
Coconut oil
High in saturated fat
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