Learn which type of oil best suit the different cooking styles. Plus, try them out in our online recipes.
Text: The Australian Women’s Weekly, Bauer Syndication / Additional Reporting: Sean Tan
Perfect for most cooking and oven baking. Also ideal for dressing or drizzling. If you choose to cook with olive oil, choose pure olive oil or just olive oil instead of the lighter extra virgin variety.
Try in this recipe: Peas And Ricotta Pasta
Its mild flavour and high smoke point mean it can be used for cooking and Asian cuisines.
Try this recipe: Bacon And Cheese Rice Cake
Its rich omega-3s are ruined by heat, so instead use this in sauces, dips or salad dressings. They also make a great replacement for olive oil.
Try this recipe: Shredded Paprika Chicken Salad
Perfect for Asian and Indian dishes. Use untoasted in cooking and toasted in marinades.
Try this recipe: Kuay Teow With Mushrooms And Kai Lan
This is a great substitute for butter in baking, or when cooking curries or stir-fries.
Try this recipe: Red Duck Curry
Mild-tasting with a flavourful nutty aroma. Although it’s commonly used for frying or sautéing but best for drizzling over dishes or in curries.
Try this recipe: Speedy Yellow Coconut Curry
Mostly tasteless, this oil is the most popular oil used for frying due to its ability to withstand high temperatures without smoking. Commonly used in Chinese dishes.
Try this recipe: Wanton Mee
Light and slightly nutty tasting, this oil can add a twist to salad dressings. Or try using avocado oil in place of the oil you would normally use.
Try this recipe: Sesame Chicken With Soba Noodles