Cooking oils should always be cold pressed and organic where possible to prevent cell damage and oxidation. Very high heats are used in processing most vegetable oils which results in free radicals that cause cell damage and destroy vitamins and antioxidants. This is a list of the best cooking oils and how to use them!

Olive Oil: Use cold on salad dressings and cooking at low temperatures. Olive oil has a lower smoke point than macadamia, sunflower or coconut oil and should not be heated above the smoke point.

We love – Cobram Olive Oil as it is affordable, readily available at most supermarkets and tastes delicious!

Macadamia Oil: Great substitute for butter in baking recipes and perfect for use in homemade mayo as it has no flavour. Also good for cooking at high temperatures as it has a high smoke point.

We love – Melrose, Pressed Purity and Every Bit Organic Macadamia Oils

Coconut Oil: Great for cooking Asian dishes live stir-fries or curries due to its sweet coconut flavour and high smoke point. Because it is solid at room temperature, it’s not great for baking and can make cakes dry.

We love – Dr Bronners, Coconut Magic, Nuigini Organics and Loving Earth which all come in glass packaging, and containers can be reused after for storing pantry ingredients or dips and dressings in the fridge. Coconut oil should have a sweet fresh smell – If it smells distasteful, it should be returned for a refund, as it may be old or rancid.

Sesame Oil: Sesame oil can be great for Asian dressings and sauces. It has a low smoke-point and should not be heated. Keep refrigerated as it goes rancid very quickly in hot weather.

We love – Spiral Foods toasted sesame oil!

Sunflower Oil: Cold Pressed Sunflower Oil is a great everyday oil with a high smoke point and very little flavour. It is also high in nutrients and sunflower lecithin for nervous system support.

We love – Melrose Organics, Absolute Organic, Spiral

Let us know if you have any other oils you love and how you use them in your kitchen!