Oils and Fats

Appears in

Published 2021

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These are not made equal. Choosing the right fat is a critical component of cooking. Things to consider are smoke point, neutrality of taste, congealing and melting temperature, and water content (as with vegan butter).

When stovetop cooking, it is a good practice to heat your vessel, then your oil, and then add your seasoning vegetable (such as onion or celery) or your whole spice (as with masala) as the foundation for whatever you’re cooking next. The pan is sufficiently heated when:

Water instantly turns to steam on the surface.
Oil forms a tight single ball that rolls but doesn’t spread.
A small amount of oil, like a tablespoon, melts and levels across the entire surface of the pan.

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Preparing Your Pantry