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.
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.