10 Main Types of Oils used in Cooking

This article throws light upon the ten main types of oils used in cooking. The types are: 1. Corn Oil 2. Cottonseed Oil 3. Sunflower Oil 4. Groundnut Oil 5. Palm Oil 6. Rapeseed Oil 7. Mustard Oil 8. Olive Oil 9. Nut-based Oils 10. Vegetable Oil.

Type # 1. Corn Oil: 

It is made from corn or maize and has a smoke point of 230°C and is most suitable for deep-frying.

Type # 2. Cottonseed Oil:

Cottonseed oil is commonly used in cooking and it also has a very high smoke point like corn oil.

Type # 3. Sunflower Oil:

Most of the vegetable oils are made from seeds and sunflower oil is no exception. Vegetable oils can be unrefined or refined. The refined process increases its smoke point thereby making it more suitable for frying. It has a smoke point of 232°C.

Type # 4. Groundnut Oil:

Also known as peanut oil, it is suitable for deep-frying as it has a high smoke point. People who are allergic to peanuts will not be affected by peanut oil as the proteins have the allergen and not the fats. It has a smoke point of 225°C.

Type # 5. Palm Oil:

It is the most widely produced oil in the world. It is made from the seeds of the fruit of the palm. It has a reddish hue because of the presence of beta carotenes, which fade away, when the oil is heated. It is very stable oil and hence, commonly used to make margarine. This oil is semi solid at room temperature.

Type # 6 Rapeseed Oil:

Also known as canola, it is the healthiest of oils used for cooking and the literal translation of can-o-la is Canadian oil low in acid content.

Type # 7. Mustard Oil:

Mustard oil is made from mustard seeds and is very commonly used in India. This oil is deep yellow in colour and has a very strong flavour. Mustard oil should be allowed to smoke for at least 2-3 minutes to allow the pungent flavours to escape. This oil is commonly used to pickle vegetables.

Type # 8. Olive Oil:

It is made from olives and is commonly used in all the Mediterranean countries. This oil has a low smoke point of 165°C and hence, not very suitable for deep-frying.

Type # 9. Nut-based Oils:

Made from various nuts and seeds of nuts. Oils such hazelnut oil, walnut oil, and hazelnut oil are very strong and few drops are added to salads or soups and are never used for cooking. They are very expensive and rich in Omega-3 fatty acids. Nut oils on application of heat may turn bitter and have a very low smoke point.

Type # 10. Vegetable Oil:

Some vegetables, such as avocado, pumpkin, etc., are commonly used to make oils used to make margarine. Avocado oil is very expensive and used to flavour salads and dressings.

Submitted by : Professor Deepaprabha, Category : Cooking, Tag : Oils used in Cooking