Are Vegetable and Seed Oils good for me?

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The oil aisle can feel like the Wild West. With so many varieties on store shelves, it can be overwhelming. Which is best for salad dressing? What about marinating chicken? Are certain varieties healthier options?

When it comes to whether certain oils are better than others for your specific cooking need, the answer is yes. Certain oils work well in sauces and dressings, while others are suited for high-temperature cooking or baking. Not to mention that every oil has a different taste and a range of health benefits (or lack thereof). So, instead of grabbing the cheapest oil on the shelf, here's what you need to know to choose the right one.

Choosing an oil: Smoke point, nutritional facts and price

There are a few things to consider when choosing an oil, including smoke point, cooking method, taste and nutrition. Smoke point is the temperature at which the fat begins to break down and oxidize. For optimal taste and nutrition, oil shouldn’t be used above its smoke point. Ones with higher smoke points are best for roasting, baking, frying and sautéing. Those with lower smoke points make nice finishing oils, dressings, sauces or dips. Taste also plays a role in your choice, since some have a more noticeable flavor than others.

In terms of nutrition, it’s important to remember that oils are a calorie-rich fat. Most are high in the “good” polyunsaturated and monounsaturated fat, but some do have significant amounts of the “bad” saturated fat. Regardless which oil you are using, it’s important to pay attention to portion size to avoid overdoing it and keep calories and fat intake at a reasonable level. A serving size of oil is 1 tablespoon and using 2-3 tablespoons in a recipe that feeds four people is ideal. For baked goods that call for a lot of oil, you can lighten the recipe by replacing half of what is called for with an equivalent portion of pureed fruit, like mashed banana, pureed pears or no-sugar applesauce.

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