oil to cover the bottom of a pan
Oils are calorie-dense (approximately 120 calories per tablespoon) and composed entirely of fat, with nutritional value dependent on type; olive oil provides polyphenols and monounsaturated fats, while seed oils contribute polyunsaturated fats and vitamin E.
About
Cooking oil is a liquid fat derived from plant, animal, or synthetic sources, used as a medium for heat transfer and flavor development in culinary applications. Common culinary oils include olive oil (pressed from olives), vegetable oil (refined from seeds such as soybean, canola, or sunflower), coconut oil (extracted from coconut meat), and sesame oil (pressed from sesame seeds). Each oil possesses distinct smoke points—the temperature at which the oil begins to break down and smoke—which determines its suitability for different cooking methods. Oils vary in flavor intensity, fatty acid composition, and color, ranging from nearly neutral (refined vegetable oil) to deeply aromatic (extra virgin olive oil, toasted sesame oil).
Culinary Uses
Cooking oils serve as the primary vehicle for sautéing, pan-frying, stir-frying, and shallow frying, distributing heat evenly across ingredients and facilitating browning through the Maillard reaction. A thin layer—sufficient to coat the bottom of a pan—prevents sticking and enables proper caramelization of proteins and vegetables. Beyond cooking, oils are used in dressings, marinades, finishing dishes, and as a preservation medium. The choice of oil impacts both the final flavor and the technique's success: high-heat cooking requires oils with high smoke points (such as refined vegetable oil or avocado oil), while delicate applications benefit from lower-smoke-point oils with pronounced flavor profiles (extra virgin olive oil, nut oils).