cooking oil fats

Understanding Cooking Fat

You may make the world of cooking fats and oils, which are interchangeable, as simple or as complex as you like. Although there are many benefits to using oil when cooking, using too much of it can make food greasy or mushy. When a dish contains too much oil, it might coat your palate and make it difficult for other flavors to penetrate to your taste buds. Yet, when used correctly and in the right quantity, oil functions as a heat conductor and can impart color, crispiness, and flavor that would otherwise be impossible. 

In baked goods and pastries, fat is crucial because it adds flakiness and wetness. To achieve a crisp, golden-brown finish when searing, grilling, or frying food, oil is a must in Savoury cooking. It frequently serves as a release agent or nonstick coating, particularly when frying proteins. Not to mention that roux and many emulsifications require fat. 

Contrary to popular belief, I personally prefer saturated fats that are obtained organically and have undergone minimum processing for their flavor and performance. In contrast, highly processed (unsaturated) seed, vegetable, and corn-based oils are used in large quantities in industrial cooking. These oils gained popularity due to their accessibility and affordable price. Even though some seed oils, like toasted sesame or peanut, are delicious and packed with flavor, I prefer to use them in applications that require little to no heat to fully appreciate their flavor, color, and aroma. The qualities of these more delicate oils are lost when heated past their low smoking temperatures, which is how I also utilize olive oil. The highest temperature at which oil starts to smoke, and burn is known as the smoking point of the oil. Picking the appropriate oil for the current cooking operation is crucial since at this time, the quality of the oil begins to swiftly degrade and break down. The optimal applications for several of my favorite cooking fats are briefly discussed in this blog. 

Vinegar Seed Oil 

high smoke point and most affordable in terms of cost. It works well for marinades and sauces and is ideal for grilling and sautéing over high heat due to its bland flavor character. When cleaning and preserving cast iron pans and grill grates, it works well as a lubricator and sealant. Excellent all-purpose oil that may simply be used in place of canola oil. 

Avocado Oil 

high smoke point and a more natural processing source. It has a light texture and flavor hints of avocado butter. When sautéing, grilling, or even baking, swap this out for grapeseed or canola oil. Be wary of inexpensive replacements that are frequently filled with less expensive oils. 

Beef Tallow 

rendered fat from the steer's kidney and other organs, including meat. Prepare it at home by gradually heating it to render down the fat or ask your butcher about buying the fat in large quantities. Several grocery stores also sell it in the cooking oil section. suitable for searing or shallow frying and has a high smoking point. The delicious meat flavor is mild. This is how I always search for proteins. 

Pig Lard 

due to its flavorful richness, perfect for baking and pastry. Excellent for shallow or deep frying and perfect for confit recipes, or slow cooking in fat. elevated smoke point. 

The coconut oil 

Due to its sweet coconut undertones and medium-high smoke point, it is excellent for baking and vegan dishes. It is versatile since it easily melts down and solidifies when it gets cold. 


While the process for making ghee is identical to the conventional French way of clarifying butter, the butter is heated until the milk solids are just beginning to turn golden before the fat is separated from the solids to give it a nutty flavor and aroma. Ghee and clarified butter are excellent for shallow frying and high heat cookery and can be used interchangeably. Without having to worry about burning the milk solids, you get the rich flavor of butter. 

Olive Oil 

only cooking on low heat. Beautiful to use as a garnish or to finish raw marinades, sauces, sweets, and preparations. Your olive oil loses quality, flavor, color, and texture when heated to high temperatures. Rich, fragrant, and having a wide range of body and flavor, extra virgin oils can be. Avoid using low-quality blended olive oils since it is worth utilizing high quality olive oil. If you want a certain flavor profile, you may also cut or blend a high smoke point oil with your lower smoke point oils to slightly raise their smoking point. 


If you currently use olive oil for any high temperature cooking, I'd suggest avocado oil or grapeseed oil if you're seeking to start someplace. Go for the beef tallow if you enjoy eating steaks or if you frequently cook with cast iron. Fans of baking and pastry might want to substitute lard for butter to test how the richness and flavor alter.