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Other oils are best for cooking with medium heat, such as baking or sautéing. These include olive, grapeseed and vegetable oils. Cooking oils with a very low smoke point should not be heated.
In addition to being affordable and widely available, canola oil offers plenty of benefits for high-heat cooking methods like frying and sautéing, and commonly appears in foods like salad ...
Compared to other cooking oils, sunflower oil is favored for its neutral flavor and high-heat cooking ability, with a smoke point around 440 degrees Fahrenheit — deal for frying and roasting ...
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
Grape seed oil, a cooking and salad oil, also sprayed on raisins to help them retain their flavor. [90] Hemp oil, a high quality food oil [91] also used to make paints, varnishes, resins and soft soaps. [92] Kapok seed oil, from the seeds of Ceiba pentandra, used as an edible oil, and in soap production. [93]
Sunflower oil, high oleic: Refined: 232 °C: 450 °F [3] Sunflower oil, high oleic: Unrefined: 160 °C: 320 °F [3] Vegetable oil blend: Refined: 220 °C [13] 428 °F
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Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.