Fats or Oils
| Description
| Cooking Uses
| Type of Fat
| Smoke Point °F
| Smoke Point °C
|
Almond Oil
|
Has a subtle toasted almond aroma and flavor.
| Used in sauté and stir fry of Oriental foods.
| Monounsaturated
| 420°F
| 216°C
|
Avocado Oil
|
Vibrant green in color with a has a soft nutty taste and a mild avocado aroma. This is a very healthy oil with a profile similar to olive oil. This oil can be used for very high temperature applications.
| Stir frying, searing
| Monounsaturated
| 520°F
| 271°C
|
Butter
|
Whole butter is a mix of fats, milk solids, and moisture derived by churning cream until the oil droplets stick together and can be separated out.
| Baking, cooking
| Saturated
| 350°F
| 177°C
|
Butter (Ghee), clarified
|
Ghee has a higher smoke point than butter since clarification eliminates the milk solids (which burn at lower temps).
| Frying, sauteing
| Saturated
| 375-485°F (depending on purity)
| 190-250°C (depending on purity),
|
Canola Oil (Rapeseed oil)
| A light, golden-colored oil.
| Good all-purpose oil. Used in salads and cooking.
| Monounsaturated
| 400°F
| 204°C
|
Coconut Oil
|
A heavy nearly colorless oil extracted from fresh coconuts.
| coatings, confectionary, shortening
| Saturated
| 350°F
| 177°C
|
Corn Oil
|
A mild, medium-yellow color refined oil. Made from the germ of the corn kernel.
| Frying, salad dressings, shortening
| Polyunsaturated
| 450°F
| 232°C
|
Cottonseed Oil
|
Pale-yellow oil that is extracted from the seed of the cotton plant.
| Margarine, salad dressings, shortening. Also used for frying.
| Polyunsaturated
| 420°F
| 216°C
|
Grapeseed Oil
| Light, medium-yellow oil that is a by-product of wine making.
|
Excellent choice of cooking oil for sautéing or frying. Also used in salad dressings.
| Polyunsaturated
| 392°F
| 200°C
|
Hazelnut Oil
|
The nuts are ground and roasted and then pressed in a hydraulic press to extract the delicate oil.
| Salad dressings, marinades and baked goods.
| Monounsaturated
| 430°F
| 221°C
|
Lard
|
The white solid or semi-solid rendered fat of a hog. This was once the most popular cooking and baking fat, but has been replaced by vegetable shortenings.
| Baking and frying
| Saturated
| 370°F
| 182 °C
|
Macadamia Nut Oil
|
This oil is cold pressed from the decadent macadamia nut, extracting a light oil similar in quality to the finest extra virgin olive oil.
| Saute, pan fry, sear, deep fry, stir fry, grill, broil, baking.
| Monounsaturated
| 390°F
| 199 °C
|
Olive Oil
|
Oils vary in weight and may be pale yellow to deep green depending on fruit used and processing.
| cooking, salad dressings, saute, pan fry, sear, deep fry, stir fry, grill, broil, baking
| Monounsaturated
| Extra Virgin - 320°F
Virgin - 420°F
Pomace - 460°F
Extra Light - 468°F
| 160°C
216°C
238°C
242°C
|
Palm Oil
|
A yellowish-orange fatty oil obtained especially from the crushed nuts of an African palm.
| Cooking, flavoring
| Saturated
| 446°F
| 230°C
|
Peanut Oil
|
Pale yellow refined oil with a very subtle scent and flavor. Made from pressed steam-cooked peanuts. Used primarily in Asian cooking.
| Frying, cooking, salad dressings
| Monounsaturated
| 450°F
| 232°C
|
Rice Bran Oil
|
Rice bran oil is produced from the rice bran, which is removed from the grain of rice as it is processed.
| Frying, sauté, salad dressings, baking, dipping oils
| Monounsaturated
| 490°F
| 254°C
|
Safflower Oil
|
A golden color with a light texture. Made from the seeds of safflowers.
| Margarine, mayonnaise, salad dressings
| Polyunsaturated
| 450°F
| 232°C
|
Sesame Oil
|
Comes in two types - a light, very mild Middle Eastern type and a darker Asian type pressed from toasted sesame seeds.
| Cooking, salad dressings
| Polyunsaturated
| 410°F
| 232°C
|
Shortening, Vegetable
|
Blended oil solidified using various processes, including whipping in air and hydrogenation. May have real or artificial butter flavor added.
| Baking, frying
| Saturated
| 360°F
| 182 °C
|
Soybean Oil
|
A fairly heavy oil with a pronounced flavor and aroma.
| Margarine, salad dressings, shortening
| Polyunsaturated
| 450°F
| 232°C
|
Sunflower Oil
|
A light odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow.
| Cooking, margarine, salad dressings, shortening
| Polyunsaturated
| 450°F
| 232°C
|
Vegetable Oil
|
Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.
| Cooking, salad dressings
| Polyunsaturated
|
|
|
Walnut Oil
|
Medium-yellow oil with a nutty flavor and aroma. More perishable than most other oils.
| Saute, pan fry, sear, deep fry, stir fry, grill, broil
| Monounsaturated
| 400°F
| 204°C
|