Although cooking oils are pure fat, they are not the same. All cooking oils are a combination of saturated, polyunsaturated, and monounsaturated fats. It is the concentration of hydrogen that determines how they are classified. Without being overly technical, the following information will provide a basic understanding of fats.
Saturated fats are found in animal products, and the liver converts them to cholesterol. Butter, margarine, meats, and dairy products are especially rich in saturated fat. Saturated fat will raise blood cholesterol levels and is associated with higher rates of heart disease and stroke. It is solid at room temperature. To know more about the healthiest cooking oil you may visit Ostro-organics.
Canola and olive oils contain the highest proportion of monounsaturated fats compared to other cooking oils. Safflower and corn oil are the highest in polyunsaturated fats.
When hydrogen is added to the liquid vegetable oil and pressure is added, the result is a stiffer grease, like the fat found in a Crisco can. Trans fats are also called hydrogenated fats and are found in margarine and partially hydrogenated vegetable oils from trans fats. Trans fats have a higher risk of heart disease than saturated fats (once thought to be the worst type of fat).
Refined oil is extracted by solvent extraction for further refining to produce a clear oil that is free from rancid and foreign objects. This oil is used as a cooking oil medium (225 ° F to 350 ° F), high edible oil (350 ° F to 450 ° F) and in the oil (greater than 450 ° F). Refined oil is bland and pale. They have negligible flavor and aroma that makes them ideal for preparing delicate dishes flavorful. Use for baking, sauteing, stir-fry and wok cooking, roasting, searing, browning, frying, and pan-frying.