From avocado to safflower to our beloved extra-virgin olive, these are the best oils to cook with, bake with, and use raw.
"It’s called ‘vegetable’ so that the manufacturers can substitute whatever commodity oil they want—soy, corn, cottonseed, canola—without having to print a new label," Howard explains. In lieu of cold-pressing, oil-rich ingredients are combined with solvents and “pushed past their heat tolerance”—killing off all nutrients—and the oils that result “have become rancid in the processing,” writes Howard.
Here are six of the best substitutes for vegetable oil, for a variety of applications6 Best Substitutes for Vegetable OilOdds are, extra-virgin olive oil is already a stalwart member of your pantry. But its pros are no less worth reiterating: It’s full of good-for-you fats, it’s unrefined , and best of all, it’s versatile and utterly delicious. Olive oil’s smoke point is the lowest on this list, so put it toward lower-heat or no-heat methods .
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