Cooking oil
Description
Cooking oil is usually a clear, golden or light yellow liquid with a mild, neutral flavor that does not overpower the dish. Depending on the type, it may have subtle nutty or plant notes, but its main feature is stability at high temperatures and a clear color when heated. Nutritionally, cooking oil mainly provides fats—primarily monounsaturated and polyunsaturated fatty acids, as well as tocopherols (vitamin E). When used in moderation, it serves as a concentrated source of energy and supports the absorption of fat-soluble vitamins; by choosing an oil with a high smoke point, we limit the formation of harmful compounds. The most common uses are deep frying, stir-frying, sautéing, baking, and marinades, and due to its neutral flavor, it fits most dishes. Store the oil in a tightly sealed bottle in a cool, dark place, avoid sources of heat and light, use it shortly after opening, and do not reheat the same fat multiple times.
