Vegetable Oils
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Resources > Food > Cooking Oils > Vegetable Oils
Avocado Oil has a vibrant green color and nutty taste. Production The average avocado contains 10-20% oil. Avocado Oil is pressed by crushing the meat of the avocado (without the mildly toxic pit). Water is added to the pulp and the oil floats to the surface and can be separated. Hot...
Corn oil is a relatively modern invention only a hundred, not a thousand years old, from 1910 when chemists found a way to refine corn oil for cooking uses. Mazola® Corn Oil was launched the next year. Varieties Refined Corn Oil Un-Refined Corn Oil Purchasing When...
Mustard Seeds are 46-48% Oil by weight. Mustard Oil is made by pressing Mustard Seeds (typically Brown Mustard Seeds) to extract this Oil. Purchasing When purchasing Mustard Oil, check these items first. 1. Best by Date. Look at the bottles "Best Buy Date." Most Mustard...
Palm Oil is a saturated fat and useful for Medium High Heat cooking. Purchasing When purchasing Palm Oil, check these items first. 1. Best by Date. Look at the bottles "Best Buy Date." Most Palm Oils should have a shelf life of at least two years. How far away is the...
Rice Bran Oil is the naturally occurring oil in Rice Bran. In some circles (mostly those filled with purveyors of Rice Bran Oil) it is being touted as a “super food.” Season Rice Bran Oil is a processed food, so its seasonality is not tremendously important. Rice is...
“Vegetable Oil” often means Soybean Oil (also known as Soy Oil) or a blend which includes Soy Oil. Soy oil was the most widely used oil in the U.S. from WWII until the 1980’s when Canola entered the market. Be careful using pure soy oil in higher heat applications; at...