Extra Virgin Olive Oil, Coconut Oil, Avocado Oil, and Ghee — Best Oils for Cooking

by

Ingredients

  • Extra Virgin Olive Oil (for low to medium heat cooking)
  • Coconut Oil (for medium to high heat cooking)
  • Avocado Oil (for high heat cooking and frying)
  • Ghee or Clarified Butter (for sautéing, roasting, and high heat cooking)

Instructions

  1. Extra Virgin Olive Oil: Use for salad dressings, drizzling over finished dishes, or gentle sautéing at low to medium temperatures. Its antioxidants and healthy fats are best preserved without excessive heat.
  2. Coconut Oil: Use for baking, stir-frying, or sautéing at medium to high temperatures. Its high saturated fat content keeps it stable at higher heat.
  3. Avocado Oil: Ideal for frying, grilling, or roasting at high temperatures due to its high smoke point. It has a mild flavor that won’t overpower dishes.
  4. Ghee or Clarified Butter: Use for roasting vegetables, pan-frying, or any high-heat cooking. Ghee’s lack of milk solids makes it more heat-stable than regular butter and adds a rich, nutty flavor.

If you’d like, I can help turn this into an infographic, printable guide, or expand it with tips on how to store these oils. Want that?

Leave a Comment