Every kitchen typically needs cooking oils, but they are not all the same. The oil selection becomes particularly important when you’re employing high-temperature cooking techniques like frying ...

Trans fats, linked to heart disease, can come from junk food or by cooking certain vegetables in oil at high temperatures.

Some oils have a low smoke point, which means they can break down at high temperatures and release harmful chemicals. When choosing a heart-healthy cooking oil, it’s important to consider the ...

A recent study reveals that cooking with certain oils like sunflower, canola, and corn, may increase the risk of colon cancer ...

Sunflower oil is a type of seed oil, which many people think come with health risks. Dietitians explain the pros and cons of ...

Mustard oil, containing omega-3 and omega-6 fatty acids, helps prevent blood clots and is suitable for high-temperature cooking. Despite concerns over erucic acid in mustard oil, olive oil is ...

While olive oil is suitable for sautéing (around 350 degrees Fahrenheit or 177 degrees Celsius), cooking at high temperatures can degrade some of the oil's beneficial nutrients and diminish its ...

Cooking oils are stable at high temperatures, although their burning point will vary depending on the oil. However, oil should never be re-used more than two or three times because of potential ...