If your home-cooked meals are consistently a letdown, you can't just blame the ingredients. If you want to make sure you're whipping up a delicious dinner, you need to take a hard look at your cooking oil. If you're one of those people who just grabs the same bottle of olive oil for everything, you're making a rookie mistake.
Here's the deal: not all oils are created equal. That expensive olive oil you love is great for a salad, but it's not built for high-heat searing, and it's absolutely sabotaging your stir-fry.
Before you give up and order takeout again, you should know that the fix is simple. Using the right oil for the right job is the easiest way to stop ruining your dinner and finally get the results you've been looking 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.
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