Buzz
Cooking without fat is possible, but far from enjoyable. Fat not only enhances flavor but also aids in browning, helps seasonings adhere, and prevents food from sticking to the pan. While the market offers a vast array of cooking fats, most kitchens only require a few essentials.
Your kitchen should stock two or three types of cooking oils: a versatile, flavorful option like olive oil; a neutral, high-heat-resistant oil such as vegetable oil; and, of course, butter for its irresistible taste and baking benefits.
Choosing the best all-purpose cooking oil
This is the type of oil you’ll use for sautéing vegetables, frying an extra crispy egg, or preparing a vinaigrette. A high-quality all-purpose oil can also serve as a finishing touch, perfect for drizzling over hummus, roasted vegetables, or a simple pasta dish. For most, olive oil is the go-to choice. Olive oil comes in various forms, but as we’ve discussed before, these three are the most popular:
“Regular” olive oil: Labeled simply as “olive oil” or “pure olive oil,” this type often tries to elevate its status. It’s typically a mix of virgin and refined olive oil, meaning some of it has undergone heat or chemical treatment. It has a mild flavor and works well for general cooking.
Extra virgin olive oil: Often abbreviated as “EVOO,” especially by food bloggers from the 2000s. This is the premium, unrefined option, packed with color, flavor, and antioxidants. With a smoke point of 410℉, it’s versatile enough for salad dressings, sautéing, and even deep frying—though its strong flavor and high cost make it less ideal for large-scale frying.
“Light” oil: Despite its name, this oil isn’t low in calories but rather in flavor and color. It’s refined and has a higher smoke point of 465°F, making it suitable for frying.
Avocado oil is another excellent all-purpose choice, boasting a rich, grassy taste and an impressive smoke point of 520℉. While it’s safe for any cooking method, its price makes it less practical for deep frying.
Selecting a Neutral Oil
Vegetable oil and its relative, canola oil, aren’t known for their glamour. Both have a smoke point of 400℉-425℉, are nearly flavorless, and primarily provide fat. In certain situations, this is exactly what you need.
Vegetable oil is my go-to for searing steaks (as it allows the meat’s natural flavor to shine), deep frying (due to its affordability), and even for making the occasional vinaigrette (when I want to emphasize a flavor other than olive oil). If you want the oil itself to stand out, opt for something flavorful like olive oil; if you want the food to take center stage, stick with vegetable oil. (Or Crisco, which is essentially “vegetable lard” with a smoke point of 490℉.)
Affordable butter works just fine
A kitchen lacking butter is like an unsalted egg—functional but utterly joyless. I typically keep two kinds of butter on hand: a budget-friendly, salted option for cooking, and a higher-quality, salted version for snacking. Even the cheaper butter, though, is perfectly enjoyable on its own.
The debate over salted versus unsalted butter is a contentious one among recipe creators. As someone who rarely bakes, I’m perfectly content with salted butter (because salt enhances flavor), and it’s never caused issues on the rare occasions I do bake. However, if you’re monitoring sodium intake or engaging in intricate baking, unsalted butter performs just as well for frying, sautéing, and melting—and it browns even more beautifully.
Butter can safely be stored at room temperature for a reasonable amount of time, as long as the room isn’t too warm. Keep one stick in a butter keeper or dish, and store the rest in the fridge or freezer, where it will last for three months or up to a year, respectively.
Butter is ideal for baking, sautéing, and pan-frying, though it’s best to avoid high-heat cooking. While browned butter is delightful, burnt butter is far less appealing. Beyond cooking, butter also excels as a finishing fat—melt it over heaps of potatoes, slather it on toast, drizzle it onto popcorn, or add a dollop to a steak. For those avoiding dairy, don’t overlook the modern margarines often labeled as “plant butter.” The name might be irksome, but the taste is surprisingly good.
