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Oils & fats · Cooking oils

Cooking oil

The family of liquid fats used for frying, sautéing, roasting, dressings and baking.

Also called: oil

1138 recipes with it

What it is

Cooking oils are fats pressed or extracted from seeds, nuts and fruits that stay liquid at room temperature. They fall roughly into neutral refined oils (sunflower, canola, groundnut) for high-heat cooking and flavourful oils (extra virgin olive, toasted sesame, mustard, coconut) chosen for their taste. When a recipe just says oil, a neutral oil is usually meant.

How it’s used

  • Shallow and deep frying
  • Sautéing onions and spice bases
  • Roasting vegetables
  • Salad dressings and marinades
  • Moist cakes and quick breads

Characteristics

When cooked
Each oil has a smoke point; refined oils tolerate higher heat than unrefined ones before smoking and turning acrid.
Sold as
liquid
Cooking uses
Suitable for frying, Commonly cooked, Suitable for baking

Kinds in our pantry

Storage

Cool, dry and dark. Keep tightly capped away from the stove and light. Oil that smells of crayons, paint or stale nuts has gone rancid.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Never leave hot oil unattended; smother an oil fire with a lid, never water.
  • Peanut and sesame oils can matter for allergy sufferers.

Related ingredients

Recipes with cooking oil

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