10 Best Cooking Oils in 2022 (Chef-Reviewed)

In order to curate this list of the 10 best cooking oils available online, we took into consideration many factors, including: 

• The type of cooking oil and its smoke point
  
• Whether it has a strong or mild flavor 
• The cooking oil's fat content 
• Its processing method and packaging 

Read our buying guide to know why those factors are important. And for now, check out our products! 

Here are our 10 best choices for cooking oils. We made our choices based on the points listed in the buying guide below, as well as reviewer comments when available.

*Please note that these products were chosen after extensive research by mybest writers. The choices are not necessarily affiliated with or recommended by Jim Quast.

In this buying guide, we provide you with some tips that you may want to consider when making a purchase.

Each type of oil has its own smoke point, an important factor to consider when you cook so that you can avoid burning the oil. Burnt oil can give the food a bitter taste and release smoke and irritants that may be harmful to your body. Therefore, check the smoke point of a product to find out if it is suitable for your cooking purposes. 

Oils that can withstand a heat of approximately 450 degrees Fahrenheit are often considered high-heat ones. They are great for deep-frying, stir-frying, sautéing, broiling, or baking. 

Out of all types of oils, avocado oil has the highest smoke point of 520 degrees Fahrenheit, thus making it suitable for deep-frying or browning. However, avocado oil is relatively expensive, so for cheaper options, you can choose safflower oil, sunflower oil, or peanut oil instead. 

Medium heat oils are perfect for slow cooking, sautéing, or making sauces and dressings. Typically, oils with a medium smoke point can tolerate heat ranging from 350 to 400 degrees Fahrenheit. 

Some medium heat oils that are frequently used include coconut oil, olive oil, and sesame oil. However, different types of olive oil can tolerate different levels of temperature. 

For example, unrefined coconut oil has a smoke point of 350 degrees Fahrenheit, while the smoke point for olive oil ranges from 350 to 410 degrees Fahrenheit depending on how it's refined. Refined sesame oil can tolerate a temperature of up to 410 degrees Fahrenheit. 

Oils with low heat tolerance are usually used as a finish or drizzle to add some extra flavor to the dish. They are great for making dips and sauces as well! You can use them to make bread dipping oil or hummus. 

Typically, low heat oils can withstand a heat of up to 350 degrees Fahrenheit. Some common low-heat oils include flaxseed oil, unrefined coconut oil, pistachio oil, and hemp seed oil. Low-heat oils can be used in baked goods. Extra virgin olive oil (EVOO) and unrefined sesame oil also are excellent for drizzling or making dressings.

Based on the ingredients they are made from, different types of oils have their own distinctive flavors that can help you add an extra kick to foods. 

Oils that are made from nuts such as walnuts or peanuts tend to have a nutty flavor that complements dishes such as stir-fried vegetables or pastas very well. Sesame oil is also a great addition to Asian dishes like fried rice or noodles. 

If you want oils with strong, savory flavors, then coconut oil or hemp seed oil are some great options for you. You should keep in mind that oils with rich tastes are suitable for low to medium-heat cooking only. They shouldn't be used for high-heat cooking like deep frying. 

However, if you don't want the taste of oil to interfere with the flavors of your ingredients, you should choose neutral oils such as avocado oil, canola oil, sunflower oil, or safflower oil. Neutral oils have light or no flavor and high smoke points, thus are suitable for frying or other high-heat cooking styles. 

All oils have fat, but not all fats are equal! Here are some healthy fats you can keep an eye out for.

Not all fats are bad for you and in fact, unsaturated fats, which remain liquid at room temperature, are healthy fats that can reduce inflammation, support your blood cholesterol levels, and improve other aspects of your health.

Unsaturated fats are derived from plants, nuts, and seeds, and are the main components of typical cooking oils. There are two types of unsaturated fats: monounsaturated fats and polyunsaturated fats. 

Monounsaturated fats are found in avocado oil, olive oil, and canola oil, as well as other oils produced from nuts and seeds. They help reduce our bad cholesterol, improve heart health, and lower the risk of stroke. Meanwhile, polyunsaturated fats are highly concentrated in sunflower, safflower, walnut, canola, and soybean oil. 

Similar to monounsaturated fats, polyunsaturated fats can decrease the bad cholesterol levels in our body, but they also consist of omega-3 and omega-6 fatty acids, which play an important role in improving our brain function and cell growth.

According to the American Heart Association, we should consume foods that contain both monounsaturated and polyunsaturated fats in our daily diets. However, you should only get around 25 to 30 percent of your daily calories from fat. 

Saturated fats remain solid at room temperature, and are often found in animal sources. However, plant-based oils such as coconut oil that stay solid at room temperature also contain a high amount of saturated fats.

Even though saturated fat is not completely bad for you, a diet containing a high level of this fat can increase your total cholesterol and lead to the formation of blockages in arteries in the heart. Therefore, many nutritionists suggest reducing saturated fat to under 10 percent of our daily calories.

Some brands add hydrogen in liquid oils to make them become more solid, which may result in the production of trans fat. Oils that contain trans fat often have a long shelf life, thick consistency, and high smoke point. Furthermore, they are cheap and frequently used in fast-food outlets. 

However, trans fats can increase the bad (LDL) cholesterol and decrease the good (HDL) cholesterol levels in your body. Also, trans fat has been associated with increasing the possibility of heart disease and stroke as well as type-2 diabetes. Therefore, try to choose products containing zero grams of trans fat as a rule.  

Oils can be produced using various methods, such as cold-pressing, expeller-pressing, or refining. However, some methods actually use chemicals that are harmful to your body during the process. So, you should pay attention to how the oil is produced to avoid products of poor quality. 

Unrefined oils are produced from low-heat processes such as expeller-pressing or cold-pressing. Those processes involve no to low heat, so the raw flavor of the ingredients and their nutrients still remain. 

Therefore, unrefined oils tend to have a stronger flavor and fragrance compared to refined oils. They are also more suited for low-heat sautéing or making dressings. 

However, unrefined oils tend to have low smoke points and can be spoiled if they get in contact with sunlight. Therefore, you should store them in dark-colored bottles or in a cool place away from the sun. 

Refined oils go through a distillation process, so they have neutral tastes and are a great choice if you're looking for a type of oil that doesn't interfere with your foods' flavors. They also have a long shelf life and a high smoke point that makes them great for frying. 

Some refined oils are bleached or deodorized to remove any rancid smell. Some common refined, bleached, and deodorized (RBD) oils include soy, corn, canola, and palm oils. 

Although RBD oils might have lower nutrients like essential fatty acids, antioxidants, and vitamins compared to refined oils, they are safe to consume and are much cheaper. RBD oils are usually used for deep-frying, when you need a large volume of oil. 

Another factor to keep in mind is the packaging of the product. Oils can come in bottles, jars, tin cans, and sprays. 

Bottles are the standard packaging for liquid oils. They can be made of either plastic or glass. Bottles allow you to pour out a large amount of oil at once and are great when you need a lot of oil for frying or deep-frying.

If you purchase unrefined cooking oil like extra virgin olive oil, make sure it is stored in an opaque bottle to filter out damaging UV rays and prevent oxidization. Refined oils have been processed and are less likely to be affected by oxygen exposure or light, so you might see them in clear bottles.

Oils that are in a solid form, such as coconut oil, are often packed in a jar. It's easy to control the amount of oil with this type of packaging since you can scoop out the exact amount you need.

Some oils are packed in tin cans. Tin cans have thick walls and help protect the oil from being exposed to light. 

Cooking oil sprays are convenient for greasing your frying or baking pan to prevent sticking. And with a cooking oil spray, you'll be able to control the amount of oil used more easily, so you can cut calories if you use it correctly. 

If you are looking for more oils to elevate your dishes or get healthy fats into your diet, look no further! Check out the links below for our suggestions.

Still haven't found a good pick for yourself? Check out Amazon's best-selling cooking and baking oils! 

Author: Thuy Nguyen

Updated: Thuy Nguyen, 3/23/2022

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