Passanante Pro Tips: Cooking Oils

Cooking Oils

Picking The Right Cooking Oil For The Job

If you’ve taken a stroll down the oil aisle at the grocery store lately, you’ve probably noticed the overwhelming amount of options out there. From olive to peanut, the right oil can help enhance and carry flavors, while also helping to conduct heat for better cooking.

Not sure what type of oil to use in your cooking? This Passanante Pro Tip will take a look at the five most popular cooking oils to help you pick the best oil for your next dish!

Ready to expand your cooking horizons and add some variety to your weekly menus? Passanante’s Home Food Services can help! Click here to request a Free Gourmet Food Sample today!

OLIVE OIL
Smoke Point: 320-468 degrees F
Best Uses: cooking, salad dressings, sautéing, pan-frying, searing, stir-frying, grilling, broiling.
Flavor: varies but is fruity, pungent and at times bitter
Shelf Life: 2-3 years
Storage: room temperature
VEGETABLE OIL
Smoke Point: 350 degree F
Best Uses: cooking, lower-temperature deep-frying, salad dressings.
Flavor: mild, almost flavorless
Shelf Life: 1 year
Storage: room temperature
CANOLA OIL
Smoke Point: 400 degrees F
Best Uses: salads, cooking, some baking. interchangeable with veg. oil, can replace butter or shortening in some cakes.
Flavor: neutral
Shelf Life: 1 year
Storage: room temperature
PEANUT OIL
Smoke Point: 450 degrees F
Best Uses: excellent for deep-frying, cooking, salas dressings
Flavor: slightly nutty, subtle at high temps
Shelf Life: 3 years
Storage: room temperature
BUTTER
Smoke Point: 350 degrees F
Best Uses: baking, cooking
Flavor: creamy, sometimes salty (salted v. unsalted)
Shelf Life: 1-9 months
Storage: refrigerator or freezer

 

We hope you found this Passanante Pro Tip useful! Have an idea that you’d like to see featured in a Pro Tip email? Send us a message on Facebook Page or email AmandaJane@HomeFoodServices.com.