by Luz Conte
Did you grow up in a family that basically used one kind of oil to cook everything? Yeah, me too. And if you grew up in a Latino household like I did, chances are it was the same plastic, yellow, value size bottle that lasted for months (wink wink).
Ahh, those were the simpler times. Pre-internet and pre-overload of information. Now, with oils ranging from canola and extra virgin olives and coconuts to sesame seeds, it can get a little puzzling in the cooking oil department.
Luckily, we’ve teamed up with our friends at Mazola to give you a quick 101 on a few oils you should know to better guide your cooking needs:
Olive Oil: Ranging in flavor from buttery to nearly-bitter, olive oil is a common cooking oil that is best for sautéing, marinades, roasting and grilling.
Extra Virgin Olive Oil: Lower in acidity, this rich tasting oil is best for salad dressings, pastas, sauces and dipping.
Corn Oil: Neutral in flavor with a high smoke point, this all-purpose oil leaves your dish with its true flavor is best recommended for everything from sautéing and stir frying to baking and grilling.
Canola Oil: Also, neutral in flavor with a high smoke point, this versatile plant oil is best for baking, sautéing, and salad dressings.
Sesame Oil: A pillar in Asian cuisine, this nutty oil is a must-have for your favorite Asian marinades, stir-fries and dipping sauces.
