Susana Rello

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What are the differences in cooking oils

Susana Rello

There are several types of cooking oil according to the main ingredient: coconut, olive, avocado, canola, grape seed, etc. I share what is the difference between the different types of oils and which are the most suitable for cooking.

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Soybean oil has a slightly strong flavor. It is ideal for baking and is low in cholesterol.

Avocado oil is an ideal option for cooking. It differs from others in that it is extracted from a fruit and not from grains. This product is also antioxidant and contains many vitamins. It is good for frying, sautéing, marinating, for dressings, pastas and meats.

Olive oil (regular) is cheaper than extra virgin olive oil. Tolerates high temperatures well and serves to sauté and bake pasta, meat and soups.

Extra virgin olive oil should always be used cold; to marinate, in salads or dressings; never in the pan.

Canola oil has a light and neutral flavor. It is ideal for sautéing, baking and making salad dressings.

Grapeseed oil has a mild, light, nutty flavor. It is used for sautéing, frying and in sauces or marinades.

Corn oil has a mild and light flavor. It is used a lot for baking and frying.

Coconut oil is a functional and healthy food. You can use it as a healthy substitute for butter and margarine, in addition to making sweets and candies.