Nut, Seed and Flower Oils: Which Cooking Oil to Use When | Care2 Healthy Living
I often use avocado oil for stir frying, however it is quite expensive. My 2nd choice is either olive or sunflower oil for frying.
For seasoning, soups and salads, I usually use evo/ extra virgin rapseed oil. Walnut, hazelnut or pistachio oils are also my favourites for drizzling over vegetable and soups. I also have a small bottle of pumpkin seed oil which is also tasty drizzled onto pumpkin stew and soups.
Coconut oil is wonderful for making sweet treats, chocolate bark and nut bars.
I never use peanut or palm oil.
I often use avocado oil for stir frying, however it is quite expensive. My 2nd choice is either olive or sunflower oil for frying.
For seasoning, soups and salads, I usually use evo/ extra virgin rapseed oil. Walnut, hazelnut or pistachio oils are also my favourites for drizzling over vegetable and soups. I also have a small bottle of pumpkin seed oil which is also tasty drizzled onto pumpkin stew and soups.
Coconut oil is wonderful for making sweet treats, chocolate bark and nut bars.
I never use peanut or palm oil.