Refers to culinary oils such as olive, canola, peanut, and grape seed.

Oils are distinguished from other fats by the high amount of unsaturated (mono- or polyunsaturated) fatty acids. The higher the degree of unsaturation, more likely it is to be liquid at room temperature.

Questions about the use of oils or about which oils to choose for a specific culinary purpose are appropriate here.

As per the FAQ, please avoid asking about health matters in this tag unless you have a specific nutritional question - for example, the effect of saturation on smoke point.

history | show excerpt | excerpt history