Finally, an answer to the age-old cooking question: What type of oil should I use?

(Inform / Martha Stewart)

There’s no such thing as an all-purpose oil, so before you begin cooking, it’s important to figure out which oil to use.

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Chef Thomas Joseph with Martha Stewart’s Kitchen Conundrums has the ultimate guide for cooking with oil.

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It’s important to determine how hot your oil can get. Some types can’t handle high heat.

OK for high heat (375+ degrees)

  • Clarified butter
  • Extra light olive oil
  • Grapeseed oil
  • Peanut oil
  • Safflower oil

Keep at moderate heat

  • Avocado oil
  • Butter
  • Coconut oil
  • Extra-virgin olive oil

The oils that can only take moderate heat are good for sautéing, while the ones that can handle a higher heat are best for cooking meat.

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No matter the oil you choose, Joseph recommends storing it in a cool, dark, moisture-free place, such as a kitchen cupboard.

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