COOKING OILS

Cooking oil, usually referred to as edible oil, is a liquid fat made from plants or animals that is used in baking, frying, and other sorts of cooking. Cooking with oil is quicker and more tasty than with water because it allows for higher cooking temperatures. Oil also evenly distributes heat, which prevents scorching and uneven cooking. It occasionally adds its own flavor. Additionally, cooking oil is utilized to flavor and prepare non-heated foods like salad dressings and bread dips.

At room temperature, cooking oil is normally a liquid, although some saturated-fat oils, such coconut oil, palm oil, and palm kernel oil, are solids. Cooking oils come in a wide range of types, including those derived from plants like olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, and peanut oil as well as those derived from animals like butter and lard. Foods having strong flavors, such herbs, spices, or garlic, can be used to flavor oil. An aerosol of cooking oil is a cooking spray.