Eating Healthy Q&A: What’s The Best Oil To Use For Cooking?


    Q: What’s The Best Oil To Use For Cooking?

    A: I have a love affair going with extra virgin olive oil. It’s delicious, healthy (high in those good fats), and it does wonders cooking vegetables. I use it for sautéing, vinaigrettes, drizzling, grilling – almost everything, in fact.

    However, when you’re looking for a neutral oil (neutral in flavor) or something with a high smoke point (think high temperature stir fry) you’re better off using grape seed or vegetable oil. If you desire to cook with a seed or nut oil, like sesame or almond oil, be sure to store them in your refrigerator to preserve their flavor and longevity.

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    Chef Nathan Lyon is known for his simple, innovative cuisine featuring fresh, seasonal, local ingredients. In addition to his schooling at Le Cordon Bleu and cooking in restaurants, Nathan attributes his culinary education to the 10 years that he worked with California farmers at farmers markets. Nathan was the host of the first season of Good Food America. He is also the chef and co-host of Growing A Greener World (PBS), creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), among the final four on the second season of The Next Food Network Star, and is a Sustainable Seafood Ambassador with the Monterey Bay Aquarium. He recently came out with his very first cookbook, Great Food Starts Fresh, which has been quoted by Alice Waters and Graham Kerr, in addition to other esteemed chefs. Great Food Starts Fresh is a seasonal cookbook featuring 135 recipes broken down into the 5 seasons: spring, summer, autumn, winter, and… chocolate!