Which cooking oil should be used for what. With today's selection of cooking oils, there is often a lack of overview. Which oil is best for which dishes?

 

As a general rule, all cold-pressed oils should only be used for cold dishes and should not be heated.

 

Here are the most common cooking oils and the best ways to use and store them.

Safflower oil

 

Safflower oil is particularly rich in polyunsaturated fatty acids. It is best suited to salads and raw foods and should not be used for frying if possible.

 

Maize germ oil

 

Like safflower oil, maize germ oil contains many unsaturated fatty acids. Maize germ oil has a rather neutral flavour and can therefore be used for a variety of dishes. It is just as suitable for frying and steaming as it is for salads and sauces and contains a lot of vitamin E.

 

Olive oil

 

Olive oil has a high content of monounsaturated fatty acids. Olive oil is ideal for frying and steaming. Cold-pressed olive oil gives salads a Mediterranean flavour.

 

Rapeseed oil

 

Rapeseed oil has a very mild flavour. It is rich in omega-3 fatty acids and vitamin E. Just like olive oil, rapeseed oil is very versatile and is also suitable for heating. However, cold-pressed rapeseed oil is very sensitive and should only be used for cold dishes.

 

Sunflower oil

 

Sunflower oil is probably the most versatile cooking oil. It is ideal for salad dressings, frying, steaming and baking.

 

Walnut oil

 

Walnut oil should not be heated. The nutty flavour is ideal for refining fish, cheese dishes and vegetables.

 

Storing cooking oil

 

The healthy ingredients in cooking oils can easily be destroyed by heat and light. It is therefore best to store cooking oil in a dark and cool place, such as a pantry.

Cold-pressed edible oils are of higher quality and therefore more sensitive. They are also available in smaller bottles so that they do not lose their nutritional value if stored for too long.