COOKING OIL 101: Not all cooking oils are created equal

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 What’s the first step in almost any recipe? “Pour some oil in the pan.”


 Whether you will be frying, sautéing, or baking, oil is a kitchen must-have. With a wide array of oil varieties in the supermarket (olive, palm, canola, sunflower, soya, corn, the list goes on!), how do you know which kind of oil you should get? Don’t be a frazzled chef! First, know that not all oils are made equal.

 What is cooking oil? Cooking or edible oil is any plant or animal fat that contributes to the taste, aroma, and texture of food. While we use oil in almost every meal (even bread is doused in oil!), not everyone knows how to choose the best oil for their dish. There are five things that you need to look at when buying cooking oil: 1. Usage, 2. Taste, 3. Smoking Point, 4. Fat Content, and its 5. Health Benefit.

1. Usage

Cooking oil has different uses. Extra Virgin Olive Oil, for example, is best mixed with balsamic vinegar or cheese for salad dressing being the most flavorful type of olive oil. Pure Olive oil is a mix of refined olive oil and extra virgin olive oil and can be used for baking, sautéing, and stir frying to enhance the flavors of your dish. Another olive oil variant, Pomace olive oil, is the oil obtained from the residue of olives after the cold pressing. Pomace can be used for the same preparations as olive oil but can also be used for deep frying because of its high smoke point. 

2. Taste

Have you ever tried tasting your cooking oil as it is? Some oils are more distinct than others and as a base, oil can affect the overall taste outcome of your dish. Bland-tasting oils such as Canola and Soya Oil can be used with any type of dish wherein you want the natural flavors of your dish to come out, from your classic Adobo to Ebi Tempura. Meanwhile, Corn can enhance the taste of your dish by adding its own flavor. Soya oil is used by a lot of Chinese restaurants for Stir-Fry Noodles. Corn oil is commonly used in baking cakes and bread.

3.      Smoke point

Closely related to usage, smoke point is the temperature at which the oil will start to smoke. A higher smoking point means the oil would not burn easily. A simple rule of thumb is that the lighter the color of the oil, the higher its smoke point. Oils with a higher smoke point can be used several times without going rancid easily. If Calamari or Sisig is your favorite dish, Canola, Soya, Corn, or Palm oil will be the best oils to have around.

4.      Fat content and 5. Health benefits

These two go hand-in-hand and are top considerations for most of us who want to keep healthy. Monounsaturated fat (MUFA) and Polyunsaturated fat (PUFA) are considered “good” or healthy fats as these help decrease bad cholesterol (LDL) levels and increase good cholesterol (HDL) levels, decrease heart-disease risk, and improve blood sugar control. Olive oil has the highest monounsaturated fat (MUFA) content while Canola oil is considered a healthy oil as it has the lowest saturated fat content. Make sure to check the label for saturated fat, which comes from animal sources, and trans-fat or hydrogenated content, which comes from further refining polyunsaturated fats. The little, the better! These fats raise bad cholesterol and increases diabetes risk.

Fly Ace Corporation is the only company in the Philippine market carrying the widest portfolio of cooking oil, from the most economical to the healthiest, providing the most option to Filipino cooks. Jolly Claro Palm Oil has the highest quality of Palm Oil as it undergoes a 5-step unique process, 3x refined and 2x filtered. Jolly Canola Oil is fortified with Vitamin A and E and contains Omega 3 and Omega 6, which are essential to the heart. Jolly Soya Oil is the number 1 oil brand in the country while Jolly Corn Oil is popular for its high smoking point. Dona Elena which has three variants, Pure Olive Oil, Extra Virgin Olive Oil, and Pomace, is the consistent No. 1 olive oil brand in the country, while its latest acquired brand, Bertolli, is the No. 1 olive oil brand in the world.

If you still have only one type of oil in your pantry, consider stocking up on more. Experiment on the different types of cooking oils you can use for different dishes. Just like having that additional pinch of salt, you will then find that specific types of oils can spell the difference between “It’s good.” and “Excellente!”




Fly Ace Corporation is one of the leading food and beverage consumer goods companies in the country today. Propelling limitless multiple-category growth by bringing the best of the world closer to Filipino homes, Fly Ace Corporation’s portfolio of food and beverage products includes house brands and exclusively distributed brands. Learn more at www.flyacecorp.com



COOKING OIL 101: Not all cooking oils are created equal
Sep 30, 2014 12:00pm

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