Getting busy in the kitchen? You’re going to need a little bit of fat to add flavor and moisture and keep food from sticking in the pan. While some fats can handle the heat, others don’t fare so well, losing their original taste and nutrition content in the cooking process. Those that do hold up (a.k.a. have higher smoking thresholds) tend to be best for cooking, at least for those of us who prefer our meals without a side of char. Read on to find out how to pick the best fat for cooking any dish.
Greased Lightning—Your Action Plan
Oils tend to handle higher temperatures better than solid fats, which burn more quickly. Additionally, cooking with oil versus butter or lard is generally a better (and oftentimes more flavorful!) option for those trying to minimize saturated fats.1
Olive oil takes first place in the Great Oil Marathon (yes, we’re making that a thing). It’s most flavorful in its raw, uncooked form, but it’s also a winner for cooking too. Olive oil is extremely rich in monounsaturated fats and a great source of phytochemicals, which might help prevent some types of cancer. And compared…