My Favorite Cooking Oils

This is a quick guide to the healthy oils I use in my kitchen. 

Grape Seed Oil-
I use this in place of any called for vegetable oil in a recipe. Flavorless, beautiful green color. I use in pancakes, quick breads and dressings. 


Extra Virgin Coconut Oil-
I add this to smoothies, nut-milk, and spread on toast in place of butter. And of course enjoying it straight.  


Expeller Pressed Coconut Oil-
This oil covers any of my on the stove-top frying and sauteing needs. It has a very high burning point, which makes it so I don't have to worry about bruising the oil. It is delicious on stove popped popcorn. Adds a fabulous flavor to mashed potatoes. I also rub it on my rectangular bakers and square pans before making baked goods. 


Palm Shortening-
I love this for making biscuits and as a substitute for butter in cookie recipes. I also rub it on my rectangular bakers and square pans before making baked goods.

Olive Oil-
Call me old-fashioned this is the oil I season my cast iron pans with. Mostly because I saw my mom season her pans this way.  I also love a robust olive oil for frying up chopped chicken meat, adds a delicoius flavor. I use this oil in making dressings, adding to smoothies.


Doubling It Up-
I also use my expeller-pressed coconut oil for Foot Zoning, my grape seed oil for making Essential oil mixes, and my olive oil for a thick barrier between sensitive skin and spicy ointments.