The most common inexpensive cooking oils today are the vegetable oil, canola oil and corn oil. Although each one them can be fully substituted for another, each of them has slightly different properties lending them individual favorites.
Vegetable Oil
The term “vegetable oil” actually can refer to a number of different oils. Vegetable oils are any oils, which originate from plant sources. The health benefits associated with vegetable oil depends on the particular oil and what plant it is sourced from.
Most vegetable oils come in the form of a mixture of different oils. A common combination for vegetable oil consists of soybean, corn, canola, sunflower, palm, and safflower oils. Vegetable oils are a popular type of oil, but due to their refined nature, they do not boast the same high nutritional levels as some of the other cooking oils available today.
Typically, vegetable oils have a high tolerance for heat. This means you can use the oil for a wide range of cooking applications including frying, baking, and as an ingredient in salad dressings.
Canola Oil
Canola oil is one of the more popular cooking oils used by expert chefs and home cooks. Containing high levels of monounsaturated fat, it is also a very good source of polyunsaturated fat.
Canola also has a nearly even ratio of omega-6 and omega-3 fatty acids, both of which have essential nutrients that help the body combat a number of health conditions and diseases.
Canola oil is a convenient option for everyday cooking for a variety of dishes. The fact that it has a neutral flavor and can endure high levels of heat makes it a good option for most home cooks.
Corn Oil
Corn oil is vegetable-derived oil with a reputation for cooking a variety of dishes. Most popularly used for deep frying, corn oil goes through a lot of complex processes to refine it into the form it is used in by cooks.
Corn oil contains a high fat content and it also boasts other important nutrients like vitamin E. The ratio of omega-6 to omega-3 fatty acids in corn oil is 46:1. This is a drastic imbalance between the inflammatory omega-6 and anti-inflammatory omega-3 fats, which is why it is not good to have too much of it.
Corn oil has a high smoke point, which makes it ideal for deep frying applications. Its buttery flavor makes the foods more palatable.
Also look for the “Cooking Oils – Gourmet Choices” article by Amita Vadlamudi on her Wix website, https://amitavadlamudi.wixsite.com/mysite