Naturopathic Kitchen: Cooking Oils

A woman shopping for cooking oils

Cooking oil is a staple in every kitchen; however, it is not always given much thought. Whether frying ingredients in a pan, roasting vegetables in the oven, or greasing a dish for baked goods, many people use cooking oil multiple times a day without being intentional about which oil they choose.

Why Do Cooking Oils Matter?

Different oils have varied flavors and nutritional properties. Some people prefer the ease of having one oil that they use for everything, while others like having a few oils to select from, depending on the flavor and cooking style they are working with at a given time.

Whatever oils you choose, make sure you look into how they were produced and pick the highest quality option available in your price point. Some oils are obtained through the use of chemical solvents, while others are processed by pressing plants or seeds. Consumers who wish to avoid chemically-extracted oils can opt for cold-pressed products. Check the label on oils before purchasing to ensure you know what you are buying.

It is also important to know the smoke point of your cooking oil. The smoke point is the point at which an oil begins to burn. Oils with lower smoke points begin to burn at lower temperatures than those with higher smoke points. Knowing the smoke point of your oil helps you prevent unpleasant burned flavors in your cooking. Additionally, it can prevent the consumption of potentially harmful free radicals, which are released when an oil reaches its smoke point. 1 2

Commonly Used Cooking Oils

The nine most common cooking oils are canola oil, olive oil, vegetable oil, avocado oil, grapeseed oil, coconut oil, butter/ghee, and sesame oil. Sesame oil, coconut oil, and avocado oil generally have a stronger taste while vegetable oil, butter/ghee, canola oil, and grapeseed oil are more neutrally flavored. Olive oil, which is part of the nutrition-heavy Mediterranean diet, can have a strong taste or a very mild one, depending on the variety you choose.

Discover how each of these oils are made, what they are best used for, and their pros and cons using the handy table below.

OilUseHow is it Made?ProsCons
CanolaCandles, soaps, lipsticks, lubricants, inks, biofuels, insecticides, and foodProduced from a genetically modified rapeseed plantInexpensive cooking oil used for a wide range of industrial uses; may improve cholesterol levels and insulin sensitivityOften GMO, uses chemical (hexane solvent) extraction, increases exposure to potentially harmful chemical residues
VegetableDeep-frying, stir-frying, sautéing, baked goodsCan be any of rapeseed, cottonseed, safflower, sunflower, or other seed oilsInexpensive and accessibleHigh amounts of omega-6 fatty acids may increase inflammation; contains trans fats when hydrogenated
AvocadoHigh-heat cooking, salads, fryingPressed from the fleshy pulp surrounding the avocado pitHigh smoke point, good raw or cooked; may benefit skin health, arthritis, and heart healthHigh cost, not available in all stores or regions
GrapeseedDeep-frying, stir-frying, sautéing, baked goodsPressed from the seeds of the grape plantHigh smoke-point; neutral flavor; naturally occurring antioxidants; cardio-protective propertiesHigh omega-6 content may contribute to inflammation
OliveSalad dressings, condiment, medium-high heat cookingPressed from raw olivesOne of the healthiest oils, contains high amounts of antioxidants and monounsaturated fatsCan be costly, especially if organic and extra-virgin
CoconutHigh-heat cooking, baking, cosmetics, sunscreens, dessertsPressed from the white pulp of the coconut, often giving it a pearlescent look when solidifiedGreat for high-heat cooking due to high saturated fat content, widely available, antimicrobial and antifungal propertiesContains a high percentage of saturated fat, costly, strong flavor that may not work with all foods
SesameCommon in Asian and Indian food cooking oil; flavor-enhancer, as well as some industrial and cosmetic usesPressed or extracted from dehisced sesame seedsContains a moderate amount of vitamin K, inexpensive, nutty flavor/aroma, withstands high heatLow quality products may be extracted with chemical or high heat extraction methods, may be allergenic for some
ButterSautéing, stir-frying, roasting, baked goodsDairy cream goes through a churning process until it becomes a solidHigh vitamin A content, adds rich, creamy flavor to cookingContains a high percentage of saturated fat, low smoke-point, can be costly
GheeCommonly used in South Asian recipes, good for sautéing, stir-frying, roasting, baked goods, high-heat cookingButter is heated and milk solids are removed, leaving behind clarified liquid fat (ghee)High smoke-point, low lactose content, high vitamin A content, rich, creamy, slightly nutty flavorContains a high percentage of saturated fat, can be difficult to source in some locations, costly

Editor’s Note: This post was originally published in May 2020 and has been updated in September 2023 for accuracy and comprehensiveness.


Learn More About Becoming a Naturopathic Doctor

Receive information from the accredited schools of your choice located across North America!

Comments are closed.
Join the Naturopathic Community!

Never miss our latest news, resources, and event invites. Perfect for future students, current students, and professionals in the naturopathic field.

  • This field is for validation purposes and should be left unchanged.
Upcoming Events

June 2024
July 2024
August 2024
September 2024
No event found!