Vegetable Oil

Store in a cool, dark place away from heat and light. Opened bottles typically last 1-2 years. Refrigeration not necessary but can extend shelf life. Discard if it smells rancid or off.

Pure fat with no protein or carbohydrates. Micronutrient content varies by source plant but is generally minimal after refining.

Use for high-heat cooking like frying and stir-frying thanks to its high smoke point

Neutral flavor makes it perfect for baking when you don't want the oil to affect taste

Measure oil by weight or in a liquid measuring cup for accuracy in recipes

Add a small amount to pasta water to prevent sticking

Using rancid oil—always smell before use; it should be odorless or mildly neutral, never fishy or painty

Storing near the stove where heat accelerates rancidity

Reusing frying oil too many times, which lowers smoke point and creates off flavors

Pouring used oil down the drain, which clogs pipes—dispose in a sealed container with trash instead