When it comes to cooking up a delicious dinner, it's not just about the main ingredients. Your cooking oil also makes a huge difference. While you might be tempted to always reach for the olive oil, choosing the right cooking oil can elevate your food to the next level. If you choose the wrong oil for your dish, it could come out tasting greasy or off.
Here's a little secret: Not all oils are created equal, and using the wrong one is a rookie mistake that can sabotage your entire meal. So, before you decide you're just a bad cook, maybe try swapping out your go-to oil. You'd be surprised how often the right oil is the simple fix your food has been begging for.
The key to choosing the correct one is knowing which oils handle heat best and which are better left raw. High-heat methods like frying or searing call for neutral oils with a higher smoke point, such as canola, avocado or grapeseed. These options hold up under hotter temperatures and give food a clean, crisp finish.
Olive oil, on the other hand, shines in dressings, sautes or drizzles, where its rich flavor can stand out without the risk of burning. It can also help enhance proteins and vegetables. Then it's just a matter of deciding between virgin, extra virgin or refined olive oil.
Some oils also lend moisture to baked goods, while others add nutrition or depth when left uncooked. To clarify things, culinary pros shared their best advice on when to use each oil so you can get the most flavor, texture and value from every bottle.
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Most common oils and uses
Smoke point and flavor are the two big considerations to make when choosing an oil. Maximilian Stock/Getty Images
Guido Parrati, owner of Parla Come Mangi in Rapallo, Italy, is no stranger to educating others on cooking. In addition to serving an impressively robust assortment of Italian delicacies in his iconic deli, Parrati also hosts seminars, tastings and showcases of local ingredients.
Beyond flavor profile, Parrati said that the single most important aspect of an oil, at least when used for cooking, is its smoke point. A high smoke point indicates that the product can withstand higher temperatures before it begins to -- you guessed it -- smoke and break down.
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