If you already pan-roast your chicken in canola oil and adorn your salad greens with Italian olive oil, way to go. But just like your workout routine, when it comes to culinary oils, you should shoot for variety. By using an assortment of oils in your kitchen, you’ll be exposed to a wider range of healthy fats and disease-fighting nutrients and antioxidants.

It’s not as simple as drizzling a new bottle into the pan the next time you stir-fry, though. Certain oils are better for sautéing or baking, while others should be used exclusively for dressings and dips. Here’s the lowdown on what to add to your kitchen (store them in a cool, dark place such as a pantry cupboard away from the oven to prolong shelf life) and how to use each to keep your body a well-oiled machine.

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