Vegetable Oils

When vegetable oil is called for, safflower, peanut, and rapeseed oils will all work fine. Look for ‘cold-pressed’ oil. In Europe, the term ‘cold-pressed’ is regulated, whereas US manufacturers may label oil as they wish. You will also see oils labelled ‘expeller-pressed’, which means they have been expressed without the use of chemical agents; but this does not necessarily mean the oil has not reached a high temperature during processing, which can destroy its flavour. (It can also make the oil resistant to high heat, desirable at times for cooking but rarely for baking.) Your best bet is to find a brand that you think smells and tastes good and stick with that.