These oils are not meant for cooking. Here’s what you should be doing instead.

### These Oils Are Not Meant for Cooking: Here’s What You Should Be Doing Instead

When it comes to cooking, the type of oil you use can significantly impact both the flavor and health benefits of your meal. However, not all oils are created equal, and many people unknowingly use oils that are not suitable for cooking, either because they break down at high temperatures or because they have other uses entirely. To ensure you’re making the best choices in the kitchen, it’s important to understand which oils are best for cooking and what alternatives you should be using for other purposes.

Here’s a rundown of oils that should be avoided in the kitchen, why they’re unsuitable for cooking, and what you should use them for instead.

### 1. **Olive Oil (Extra Virgin)**
While olive oil is a favorite for salad dressings, drizzling over finished dishes, or even dipping bread, extra virgin olive oil is not the best choice for high-heat cooking. It has a relatively low smoke point of around 375°F (190°C), which means it can break down when exposed to high heat, releasing potentially harmful compounds and losing its distinct flavor.

**What to do instead:**
For high-heat cooking such as frying or sautéing, use **refined olive oil** or oils with a higher smoke point like **avocado oil** or **grapeseed oil**. Refined olive oil still retains the health benefits of regular olive oil but can withstand higher temperatures without compromising its properties.

**Best use for extra virgin olive oil:**
Reserve extra virgin olive oil for drizzling over salads, pastas, and vegetables, or for cold dishes where the flavor will shine.

2. **Coconut Oil**
Coconut oil, particularly the unrefined or virgin variety, has gained popularity for its purported health benefits, but it’s important to note that it has a relatively low smoke point of around 350°F (175°C). This makes it less than ideal for high-heat cooking methods such as frying or grilling.

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