Oils ain't oils

These days, there seem to be countless options available on the supermarket shelves, so the Test Kitchen team is here to bring you the good oil on these pantry staples!

When it comes to choosing the right oil for your cooking needs, there are a few key factors to take into account. Oils vary greatly in their chemical structure and production, which in turn will influence your choice. Here’s the lowdown.

EXTRACTION PROCESSES

Cold−pressed oil, the most expensive type, is made from the first pressing of the seed, nut or fruit. No heat or chemicals are used in the process. It is best used fresh, so buy in small quantities to avoid it going rancid.

Virgin or extra virgin are the terms used for oil produced by cold−pressing.

Refined oil is extracted using heat or chemicals, resulting in a relatively colourless and odourless oil with good keeping qualities.

USAGE

• Cold−pressed oils are used in salad dressings, as flavouring for cakes or breads, and for lightly frying vegetables or fish. They are also used as a condiment to drizzle over bread, cooked vegetables or hot dishes.

• Virgin oils are used for general light frying, cakes and roasting.

• Refined oils are used in general cooking, and for cakes, breads and sauces when a neutral flavour is needed.

SMOKE POINT & FLASH POINT

Every oil or fat has a smoke point (the temperature at which it begins to smoke, indicating that it is breaking down) and a flash point (the higher temperature at which it will ignite).

• Oils and fats with high smoke points are the most efficient for frying, though other considerations such as flavour or health implications also come into play when choosing a cooking oil.

• Note that every kitchen should have a fire blanket placed near to the stove. Placed over a fire, it will extinguish it immediately. They are available inexpensively at hardware shops.