Pantry Essentials: All about Oil

In last week’s Pantry Essentials introduction, I talked about key ingredients that all cooks should have.

This week we’re going to learn all about oils. I noticed a HUGE difference in the flavor of my stir-fries when I switched to a higher-quality olive oil, and have had fun experimenting with different oils for salad dressings and sautéing.  Yes, there’s the ubiquitous EVOO (Extra Virgin Olive Oil), but there are lots of other fun oils that will add a new depth to your cooking.

In my own kitchen, I have extra virgin olive oil with a high flash point for sautéing; coconut oil for frying eggs; sesame oil for stir fries; grapeseed oil for making salad dressing; and a couple of flavored oils that I received as gifts.

Not sure where to start? Whether you’re using oil for baking, making dressing, or cooking, the sheer array of kinds can by dizzying.

Bella Online  has a terrific chart of cooking oil types that explains where they’re from (corn, coconuts, olives, etc.), what temps they should be used (cold use only to deep frying), best uses (salads, stir frying), and the health benefits o f each. For an even more comprehensive listing of specialty oils, check out The Nibble.

You can also make your own flavored oils, which is a great way to use up extra herbs or just give your recipes a kick. Chef Talk provides a great overview of processes and different flavorings you can use.

So what’s your favorite oil?