Cooking oil is one of the most versatile ingredients in any kitchen, but not all oils are created equal. While it's tempting to reach for olive oil every time, the truth is that different oils perform best under different conditions, and using the wrong one can make or break your dish.
Olive oil, for example, adds richness and depth to dressings and sautés as well as goodies like proteins and vegetables. But its smoke point is lower than other oils, making it a poor choice for high-heat cooking like frying or searing. If you've ever noticed a burnt or bitter flavor when cooking at high temperatures, your oil might be to blame. On the flip side, neutral oils like canola, avocado and grapeseed can handle more heat and deliver crispier, cleaner results.
It's not just about temperature either. Some oils are better suited to baking, while others add flavor, texture or nutritional benefits when used raw. And if you're confused by the many varieties of olive oil on the shelf -- virgin, extra virgin, refined -- you're not alone. We spoke with culinary professionals to demystify which oils to use, when to use them and how to get the best results every time you step into the kitchen.
Whether you're cooking, baking or just drizzling something over a salad, knowing the right oil for the job can elevate your food and make your meals taste better.
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).
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