All About Your Daily Cooking Oil

Daily Cooking Oil

Cooking oil is a plant, animal, or synthetic fat made up of carbohydrates and protein that used in frying and baking food. Most of the daily cooking oil is liquid at room temperature while cooking oil that contains saturated fatty acid such as coconut oil, palm oil is solid.


There so many varieties of cooking oil sources around us, especially we can extract from plants. These include olive oil, palm oil, soybeans oil, canola oil, corn oil, peanut oil, and many others.

Olive oil

It extracted by pressing olives. Olive oil use in Mediterranean regions for cooking and skincare. It has the richest flavor because it made without any heat or chemical.

Unfortunately, olive oil is not suitable for frying and also deep frying.

Canola oil

This oil is extracted from the seeds of the Canola plant and is one of the oil with low saturated fat. However, it is excellent as a daily cooking oil.

Peanut oil

It is extracted by pressing steamed – cooked peanuts and is commonly used in Asian for cooking. Also, this oil has a mild flavor and high smoke point, meaning it can use in deep frying and all range of other cooking.

Grasp seed oil

It is a versatile and fairly neutral flavor. It is not good for deep frying but works best for sautéing and baking as well frying.

Sunflower oil

Sunflower Oil extracted from sunflower seeds, and it is known for its rich in Vitamin E as well as having low saturated fat.  It has a high smoke point and light flavor. The oil is suitable for frying and oil for baking. On the other side, sunflower cooking oil is unsuitable for low heat cooking.

Coconut oil

It is extracted from meat or kernel of coconut and usually known for its sweet flavor and thus used for baking and frostings.

On the other side animals, oils are mainly butter and lard.

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Cooking oil is usually flavored with romantic foodstuffs such as herbs like fennel and coriander. They are used in small quantities to add flavor to the cooking oil. Some fruits such as chills pepper also used to add flavor, and apart from that, it provides a large amount of vitamin C, provitamin A, beta, and also is a rich source of vitamin B6.

Also, garlic included for flavor since ancient Egypt. it used for both flavoring as well as traditional medicine. It is characterized by a pungent, spicy flavor that mellows and sweetens considerably with cooking oil. Its flavor also varies in intensity with different cooking methods.


It follows the following procedure:

  • Distillation- here, the oil is heated to evaporate off the chemical solvent from the extraction process.
  • Neutralization- the oil is treated with sodium hydroxide or sodium carbonate to pull out acids and phospholipids.
  • Bleaching removes colored components bypassing the oil through fuller’s earth, activated carbonated carbon followed by heating, filtering, and then trying to recoup the oil.
  • Dewaxing – this improves the clarity of oils by dropping them too low-temperature and removing any solid that forms.
  • Preservation- this achieved by the addition of ButylatedHyroxyanisole (BHA) and Butylated Hydroxytoluene (BHT).


It is important to note that oils degrade in response to light, oxygen, and heat. Therefore, a blanket of inert gas is applied to the vapor space in the storage container to delay the acidification that may cause unpleasant smell or taste. Cooking oil should be kept in a cool, dry place to minimize the degrading effect of heat and light.

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