Vegetable Oil

• Used for deep frying foods to a crispy golden-brown because of its high smoke point: Perfect for french fries, fried chicken, and doughnuts. The neutral flavor ensures the food's taste is the primary focus.
• Sautéing vegetables and proteins for stir-fries, skillet dishes, and everyday cooking: Vegetable oil's mild taste lets the natural flavors of the other ingredients shine through, preventing unwanted flavor clashes.
• Baking cakes, muffins, and other baked goods to add moisture and a tender crumb: When looking for moist baking results, using vegetable oil is a great alternative to butter, especially in recipes where a neutral flavor is desired.
• Creating homemade salad dressings and marinades by combining it with vinegar, herbs, and spices: Vegetable oil acts as a carrier for flavors, evenly distributing them throughout the dressing or marinade.
• As a cooking fat for stir frying meats and vegetable dishes to achieve wok hei: It is able to withstand high heats for stir frying and doesn't burn quickly.
• For greasing baking pans and sheets to prevent sticking and ensure easy release of baked goods: A light coating of vegetable oil on baking surfaces prevents sticking and promotes even browning.

• May support heart health due to unsaturated fats
• Can contribute essential fatty acids to the diet
• Source of fat-soluble vitamins like Vitamin E, depending on the specific oil
• Provides energy for daily activities
• Offers a neutral flavor profile in cooking, minimizing added flavors

Vegetable oil should be stored in a cool, dark place away from direct sunlight and heat. An unopened bottle can be stored at room temperature. Once opened, ensure the cap is tightly sealed to prevent oxidation and absorption of odors. Storing in the refrigerator is generally not necessary and may cause the oil to become cloudy, but it will return to normal consistency at room temperature. Avoid storing near heat sources such as the stove, oven, or dishwasher.