Walnut oil: nutty, fine, with omega-3
Aromatic finishing oil, cold only, keep fresh. Not for nut allergies.
Rosehip oil: a light favourite for mature skin
Light, fast-absorbing, low comedogenic. Sensitive, keep fresh.
Safflower oil: light in the kitchen, light on the skin
Neutral high-linoleic oil for cold use and a low-comedogenic care oil. Mind omega-6.
Grapeseed oil: light, neutral, versatile
All-rounder for pan and skin, low comedogenic, balance the omega-6.
Rapeseed or olive oil, which is better?
No overall winner: which oil for what, honestly sorted.
Which oil is best for deep-frying?
High smoke point, stable fatty acids, do not reuse endlessly.
Oil shelf life: how long it keeps and how to store it
Air, light, heat: store right and tell when an oil has turned.
Sesame oil: two kinds, two uses
Light for the wok, toasted for seasoning. The difference explained.
Almond oil: mild care for skin and the kitchen
A gentle all-rounder, mind nut allergy. How it is used.
Avocado oil: high smoke point and mild taste
One of the most heat-stable oils. Refined for hot, virgin for cold.
MCT oil: what it is and what it can really do
What MCT oil is, promises sorted soberly, without health claims.
Pumpkin seed oil: dark, nutty, for the cold kitchen
A roasted specialty, cold use only, sparingly. How to use it right.