Vegetable oil is a product, yes, but it’s also a category. Grapeseed, avocado, safflower, peanut, and coconut oils are all considered vegetable oils. A bottle of vegetable oil, then, is a proprietor’s blend (of mostly soybean oil); it's typically flavorless, scentless, colorless, and with a decently high smoke point for high-heat cooking. (As a reminder: “smoke point” refers to the temperature at which oil starts to burn and emit smoke.)
If vegetable oil’s purpose is simply to conduct heat quickly and efficiently, without imparting much flavor in the process, why reach for a more expensive variety? As author of The Big Book of Healthy Cooking Oils Lisa Howard told TIME Magazine, cheap “vegetable oil is guaranteed to be highly processed."
Social Plugin