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Cooking Oil Types Explained: Olive, Canola, Sesame, Avocado

Tap an oil to see its traits.

Olive Oil

A staple of Mediterranean cooking β€” extra virgin grades are especially aromatic and well suited to dressings and finishing dishes.

Canola Oil

A nearly flavorless, neutral oil with a high smoke point, widely used for high-heat cooking like frying and stir-frying.

Sesame Oil

An oil with a deep, nutty aroma, more often used to finish seasoned vegetable dishes than for high-heat cooking.

Avocado Oil

An oil with a very high smoke point suited to high-heat cooking, that's also gained popularity recently for its rich healthy fat content.

Coconut Oil

An oil notable for solidifying at room temperature, adding a subtle sweetness and aroma to baking and Southeast Asian dishes.

Grapeseed Oil

A light-flavored oil with a high smoke point, widely used for stir-frying and as a dressing base.

Peanut Oil

An oil that combines a nutty aroma with a high smoke point, especially favored for deep-frying.

Knowing the Smoke Point Keeps a Dish From Going Wrong

Since each oil has a different smoke point β€” the temperature at which it starts to burn β€” it's best to choose a high-smoke-point oil for high-heat cooking like frying, and a more flavorful oil for dishes that don't involve heat, like dressings.

Frequently Asked Questions

Can I deep-fry with olive oil?

Extra virgin olive oil has a relatively low smoke point and isn't well suited to high-heat frying β€” it's better to use regular refined olive oil or another oil with a higher smoke point.

Why isn't sesame oil often used at the start of stir-frying?

Sesame oil has a strong aroma and a relatively low smoke point, so cooking it at high heat for a long time can burn off the aroma and turn it bitter β€” it's often added in a small amount at the very end of cooking instead.