Tips and recommendations for choosing the best cooking oils.
All food sources that we think of as “fats”—we’re talking butter, shortening, oils—are made up of fatty acids. These fatty acids have specific chemical shapes that affect both how the fat performs in cooking (or baking) and how the fat affects your health. These chemical shapes generally are classified as saturated, polyunsaturated or monounsaturated. All fats contain all three types but are classified by the type of fatty acid that makes up most of the fat. For example, since butter consists mostly of “saturated” fatty acids, it’s considered a “saturated fat.”
Best uses: Use this all-purpose oil for sautéing, roasting and in salad dressings.
The high smoke point of peanut oil makes it a good choice for cooking over high heat. It contains heart-healthy phytosterols, essential plant fats known to lower cholesterol and inhibit cancer.