General-Purpose Oils

The ideal general-purpose oil is light in color and taste, and is good both for frying and for making salad dressings. Many such oils are sold by brand name and a close inspection of the ingredients label can be helpful to assess the nutritive value and level of saturation.

In North America, corn oil is widely available. It has a characteristic golden-yellow color, and is one of the few oils not extracted from a seed or nut. Instead, it is crushed from the germ of corn kernels. Some cooks do not like its slightly harsh taste and therefore reserve it for frying or baking. More widespread in Europe and much of Asia is colza oil (also called rapeseed oil). Colza oil has an unobtrusive flavor and is quite versatile in cooking, but the health effects of one of its ingredients, erucic acid, are in question. Golden-yellow safflower oil (extracted from the seed of a type of thistle) and pale blond sunflower oil are favorites among nutritionists because they are high in polyunsaturated fat. Safflower oil is so unsaturated that it will not cloud when refrigerated. Both are good for frying, and their mild taste makes them ideal for use in salad dressings.