Cooking oil

Cooking oil is purified fat of plant or animal origin, which is liquid at room temperature.

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Oil can be flavoured by immersing aromatic food stuffs such as fresh herbs, peppers and so forth in the oil for an extended period of time. However, care must be taken when using garlic and onions to prevent the growth of botulism in this medium.

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Some of the many different kinds of vegetable oils are;

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grape seed oil, safflower oil, sunflower oil, olive oil, soybean oil, canola oil, peanut oil, cashew oil and sesame oil.

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The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on corn, soybean or sunflower oils.

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Grape seed oil: Grape seed oil (also grapeseed oil) is a vegetable oil pressed from the seeds of various varieties of Vitis vinifera grapes, an abundant by-product of wine making. Grape seed oil is used for: salad dressings, marinades, deep frying, flavored oils, baking, massage oil, sunburn repair lotion, hair pr...

Safflower oil: Safflower oil is an oil extracted from the safflower seed. It contains more polyunsaturated fat molecules than any other oil....

Sunflower oil: Sunflower oil is the non-volatile oil expressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient....

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