Which oils are safe to cook with?
Choosing the right oil for a dish has never been more complicated. As the range available grows, media headlines about the harm or benefits of cooking with them get ever more confusing. So what gives? Sue Quinn looks at the latest developments
THE SANE VIEW
TIPS FOR FRYING
• Fry food at the lowest effective temperature
• Don’t cook with oil that’s reached its smoke point – when it starts to burn and give off smoke
• Use kitchen paper to soak up excess oil before eating shallow-fried food
• Ensure the kitchen is well ventilated when frying
• Change cooking oil frequently (ideally don’t use it more than once) and thoroughly clean frying equipment to help reduce the build-up of toxic chemicals
You could forgive cooks for being confused about which oil is safe to cook with and which is less so. “Cooking with vegetable oils releases toxic cancer-causing chemicals,” one recent newspaper headline said. “Extra-light olive oil and sunflower oil are great options to use when you deep-fry foods,” declared a wellbeing website. Coconut oil is “the number one choice” for frying, according to an online diet service.