Cooking oil is one of the most common foods user in gastronomy, no matter it’s for roasting or for setting up a healthy and refreshing salad. It has a liquid consistency and can be plant, animal or mineral, resulting from laboratory or industrial processes.
Oils have tryglicerides in their composition, containing a compound formed of a glycose molecule and three fatty acids, either saturated, monosaturated or polyunsaturated. They contain liposoluble vitamins (A, D, E), omega 3 fatty acids or omega 6.
Stay away from toxic substances
The flash point is one characteristic of cooking oil that it’s very important to know, since it represents the moment when toxic substances are produced.
Basically, the safest cooking oils are those that have a temperature greater than 180 degrees Celsius, which is basically the temperature reached by roasting or in the oven.
In case of frying food, cold pressed oils shouldn’t be used, as they contain long chain fatty acids that do not heat up to 30 degrees Celsius.
No more than one use for a batch of frying oil
It’s highly recommended to avoid using oil for frying more than once, since all the beneficial properties disappear after the first use and each new heat treatment releases carcinogens. Basically, it’s very important to use cooking oils especially designed for this heat treatment process.
Recommended for roasting is the unhydrogenated palm oil, rich in vitamin A, E and beta-carotene, since it’s easily digestible and has a flash point of 230 degrees. The same thing goes for refined, unhydrogenated coconut oil.
On the other side, it’s not recommended to use unrefined sunflower oil for roasting, since it has a very low flash point, of just 170 degrees. After this, it’s starting to release carcinogenic substances!