Cooking Oils · from everyday to special

Which oil for what?

Your guide for the kitchen, from the quick fry to the fine salad. Clearly explained, honestly assessed, without jargon.

To the oils

Handy

All cooking oils side by side

Smoke point, fatty acids and best use , sortable and filterable in one table.

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The quick overview

Olivenöl

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Three uses, three types of oil

Searing & deep frying

Heat-stable oils such as refined rapeseed, coconut or a dedicated frying oil. They take high temperatures without burning.

Sauteing & gentle frying

Native olive oil and mild rapeseed oil are at home at medium heat and add flavour.

Cold enjoyment

Flaxseed, walnut, pumpkin seed and good native olive oil unfold their aroma in salads, over vegetables or in a dip.

The smoke point: the limit when heating

The smoke point is the temperature at which an oil starts to smoke and break down. Beyond it the flavour suffers and unwanted compounds form. As a rule of thumb: the more refined an oil, the higher its smoke point. Native, cold-pressed oils taste more intense but tolerate less heat. For the pan a heat-stable oil is often worthwhile, while the good native oil is added at the end or used cold.

Cold-pressed (native) or refined?

Cold-pressed oils are produced gently at low temperature. They keep aroma, colour and most of their nutrients. Refined oils go through more processing, become more neutral and more heat-stable, but lose character. Both have their place. If you value flavour and minimal processing, choose the native version. If you want to heat hard, a refined oil is more practical. Decide by purpose, not by marketing.

How healthy are cooking oils?

Oil is a concentrated food, and the differences are in the detail. What matters most is the balance of fatty acids. Flaxseed, rapeseed and walnut oil deliver plenty of omega-3, while many cheap cooking oils consist mainly of omega-6. A lasting imbalance in favour of omega-6 is viewed critically. Heavily industrially processed oils are not automatically bad, but a natural, cold-pressed oil from a clear origin is often the more honest choice. We give you the facts, the decision stays with you.

Storage and shelf life

Oil likes it dark, cool and well sealed. Light, heat and oxygen turn it rancid. Native oils and omega-3-rich oils like flaxseed are especially sensitive and often belong in the fridge. Buy smaller bottles and use them up promptly rather than letting a stock slowly age.

All varieties at a glance