When it comes to eating and preparing food, we want the best for ourselves and our loved ones. Many people wonder if the fat they choose is the most useful choice, and also what is the most correct way to use it. 
 
The use of oil is an integral part of cooking, and with so many different types and brands of product, it is difficult to judge which would be the right choice. 
 
The oil is used for different purposes - frying , breading, sautéing, and for each time and amount of fat are different. Different types of fat have different "smoking points" - the point beyond which the oil begins to become useless because the fat in it begins to "break down". Then it may not be suitable for all cooking purposes
 

Coconut oil

It is considered unhealthy, but the truth is that it contains monounsaturated and polyunsaturated fats - healthy fats. It is also rich in omega-3 fatty acids , which reduce the risk of developing cancer and neurological disorders. It is also suitable for frying at high temperatures, it can also be used for baking. 
 
 

Sunflower oil 

This type of fat can be used for cooking at low temperatures, in salad dressings, as well as in the preparation of pasta. Sunflower oil is rich in vitamin E and contains polyunsaturated fats. 
 

Olive oil 


It is rich in unsaturated fats and has a number of health benefits. There are different types of olive oil available on the market and each of them has different parameters. The "extra virgin" type is not suitable for cooking, frying, breading. It is best suited for salads and dressings.
 
The type of virgin olive oil can be used for cooking and sautéing, but at low temperatures.