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POLL: What's your go-to Cooking Oil?

Of course everyone has their own preferences in terms of cooking oils, often honed through years of experience. But it seems to me that some cuisines demand a particular approach in this matter. Since I love to cook in styles from many parts of the globe, I don’t have a single favourite, but here are my three most-used oils:

1) EVOO – Extra Virgin Olive Oil, pressed exclusively by mechanical means, from the flesh of Greek olives, in Kalamata, southern Greece. This oil is the subject of a “Protected designation of origin” (PDO). To achieve a PDO, a product must be traditionally and entirely manufactured (prepared, processed and produced) within a specific region and thus acquire unique properties.I use this oil whenever preparing any dish inspired by the cuisines of countries bordering the Mediterranean. It’s the only oil I use in salads, where its unique flavour is unmatchable.

2) Cold-pressed Mustard Oil from Bangladesh. I use this oil in preparing any dish inspired by the cuisines of the Indian subcontinent. In terms of authenticity, it might be more correct to use ghee (clarified butter) for northern Indian dishes, but for health reasons I prefer to avoid that. This oil has a strong flavour which adds pleasant substance to south Indian vegetarian curries.

3) Cold-pressed Rapeseed oil. This is known as Canola in north America. It is produced from Irish-grown rape and retains a specific flavour, though not as pungent as mustard oil, although they are got from related plants (both are Brassicas). Since, of these three oils, it is the one with the least strong character, I tend to use it for any kind of dish not described above, i.e Chinese, Indonesian, north European, and anything else that takes my fancy.

Now take the poll and tell us…

  • What is your favourite cooking oil?

    • Olive oil
    • Mustard oil
    • Canola/rapeseed oil
    • Sunflower oil
    • Coconut oil
    • Palm oil
    • Ghee/butter
    • Other (please tell us in a comment)


What do you think?

10 Points


  1. Sunflower oil is great as a general all-purpose frying oil, and then I use olive oil for pasta dishes, drizzled over salads, etc. It’s a bit too expensive to use it for all of my cooking!