These oils are not meant for cooking. Here’s what you should be doing instead

These oils are not meant for cooking. Here’s what you should be doing instead
By Georgia Lynn
Cooking oils are a staple in kitchens around the world, used for frying, sautéing, baking, and even as salad dressings. Each type of oil has its own unique properties, including flavor, nutritional content, and smoke point, which is the temperature at which the oil begins to smoke and break down. Choosing the right oil for cooking is crucial not only for the flavor of your dishes but also for your health. Some oils are better suited for high-heat cooking, while others are best used raw or at lower temperatures.
Understanding the Risks of Cooking with Certain Oils
Not all oils are created equal, especially when it comes to cooking. Some oils can release harmful compounds when heated beyond their smoke point, potentially posing health risks. Additionally, oils high in polyunsaturated fats can oxidize when heated, leading to the formation of free radicals, which are linked to various health issues. Understanding these risks can help you make better choices in the kitchen and avoid potential health hazards associated with cooking oils.Kitchen remodeling
1. Canola Oil: Why It Shouldn’t Be Used for Cooking

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