Oil's versatility knows no bounds. Not only does it help cook our favorite proteins and vegetables but it can also be mixed into dressings and baked goods to enhance everything from crave-worthy fat content to superior moisture levels. Some varieties, such as olive and coconut oil, can even be applied directly to skin and hair for the benefits of long-lasting hydration.
But many oils serve very specific purposes. While ever-popular olive oil may be the go-to for practically everything in your kitchen, it isn't the right oil for everything. And the nuances within olive oil make choosing the right type critical for culinary success.
For a complete breakdown of the most common oils, their uses, as well as a quick guide to olive oil specifically, we chatted with a few culinary professionals to lend their expertise.
Most common oils and uses
Smoke point and flavor are the two big considerations to make when choosing an oil. Maximilian Stock/Getty
Guido Parrati, owner of Parla Come Mangi in Rapallo, Italy, is no stranger to cooking education. 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 claims 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.
This is important to keep in mind for proteins such as red meat that may require more heat and longer cooking times to break through tough exteriors and more fibrous insides. After all, if oil is the lubricating vessel to a perfect sear and/or crunch, you don't want it to completely dissipate before the job's done (or well done, if that's your preference).
Here is a list of the most common oils used for cooking, provided in detail by Parrati (sans olive oil, which gets its own section after the jump).
Canola or vegetable
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