On the shelves of supermarkets such a large selection of various vegetable oils that you might get confused — what is what. Published a quick cheat sheet.
Sunflower oil. It is ideal for marinating and salad dressings. Refined — for frying, its boiling point for refined 227 °C. But unrefined in any case can not be used for frying, its boiling point of 107 °C.
Olive oil. Extra virgin olive oil is ideal for dressings, sauces, and baking, and to add in already prepared hot dishes such as soups. But the rest (depending on the type) suitable for frying and stewing.
Corn oil. It is better to use for sauces, roasting, stewing, and deep-frying.
Almond oil. For baking, frying, and for the preparation of dressings.
The oil from avocados. Only used in dressings and sauces. Frying is also possible, but in exceptional cases, for example, if you need to fry the avocado.
Soybean oil. Refined suitable for frying and deep-frying, whether for gas stations.
Sesame oil. Gives both Asian flavors, used for dressings, sauces, and as an aromatic additive to other oil in the dishes in a wok.
Canola oil. The boiling point of the refined oil – 227 °C. but some chefs recommend not to heat it above 160-180 °C., claiming that then it starts to taste bitter. For refills, it is better to use refined.
Grapeseed oil. Suitable for stewing, used in dressings and baking.
Coconut oil. Suitable for frying and stewing.
More about oils health benefits and harms read in our oils section: