The choice is increasing, a i my, knowing, that they are healthier than animal fats, we use oil more and more in the kitchen. However, not everyone is suitable for everything.
Nutty
Strongly fragrant, resembles nuts. Suitable for salads and shellfish. If the flavor is too intense, it is better to combine it with neutral oil (1 spoon of peanut oil with 2 spoons of sunflower seeds).
Arachidowy
Before it was replaced by sunflower oil, was the most popular. It has a mild flavor, it is suitable for both frying, and for cooking.
Sunflower
The richest in vitamin E and one of the richest in unsaturated fatty acids. Best in salads and cold dishes, but you can also fry on it.
olive oil
The pure special is aromatic, intense in flavor. Best for salads and cold dishes. Inferior types of oil can be used for warm dishes.
Corn
It has a golden yellow color and a neutral flavor. It contains a lot of vitamin E., but less than sunflower oil. Great for baking, frying, stewing and for salads.
Soy
It is light in color and has a distinct flavor and aroma. It is versatile. But better for salads, when heated it smells bad.
Rapeseed
Can be used for anything: for frying, choking, baking, for making salads, sauces, mayonnaise. There are also flavored rapeseed oils: paprika, garlic.