Kitchen Tips · 12 min read
The Use of Different Oils and Fats – Which One to Use When?
Olive oil, sunflower oil, butter, coconut oil, or lard? In the kitchen, we can choose from countless fats, but it's important to know which one to use for which dish. Some are excellent for salad dressings, others can make meats tastier, and some add a special aroma to pastries.
Choosing the right fat not only affects the taste and texture of the dish but also the method of preparation. A characterful extra virgin olive oil, for example, pairs wonderfully with a fresh salad, while a neutral oil may be more practical for deep frying.
In this article, we will introduce the most commonly used oils and fats, their properties, and their uses, so you can always choose the ingredient that best suits your dish.
1. What is the difference between oils and fats?
Fats can be of plant or animal origin. They can be liquid, such as sunflower oil and olive oil, or solid or creamy at room temperature, like butter, lard, and coconut oil.
The most important differences are as follows:
Taste and aroma: some fats are neutral, while others give a characterful taste to the dish.
Fatty acid composition: they contain varying proportions of saturated and unsaturated fatty acids.
Heat resistance: they start to smoke and break down at different temperatures.
Texture: they affect the crumbly nature of pastries, the texture of creams, and the consistency of fried foods.
When making a choice, it is therefore not only important to consider which fat can withstand the highest temperature. Taste, cooking technique, and the desired final result are equally important.
2. Sunflower Oil – A Versatile Ingredient for Everyday Cooking
Sunflower oil is one of the most commonly used vegetable oils in Hungarian households. Its neutral taste does not overpower the natural aroma of foods, making it suitable for a variety of dishes.
Traditional sunflower oil contains a significant amount of polyunsaturated fatty acids. There is also a high oleic version, known as high-oleic sunflower oil, which has different fatty acid composition and frying properties compared to the traditional version.
What do we use it for?
For frying breaded meats and vegetables.
For making donuts and lángos.
For pancake frying.
For sautéing onions and vegetables.
For neutral-flavored pastries.
For making mayonnaise and other sauces.
Kitchen Tip: If you often fry in deep oil, choose refined sunflower oil specifically suitable for frying. Do not leave the used oil at high temperatures for long, and do not reuse it indefinitely.
3. Extra Virgin Olive Oil – The Favorite of Mediterranean Cuisine
Extra virgin olive oil is a high-quality olive oil produced mechanically without chemical refinement. Its taste can be fruity, slightly bitter, or peppery, depending on the type of olives used and the method of production.
Many people use it only for cold dishes, but under the right conditions, it is also suitable for preparing warm dishes. It does not need to be automatically avoided for frying or sautéing.
What do we use it for?
For salad dressings.
For bruschetta and toast.
For making pesto.
For grilled vegetables.
For fish and Mediterranean meat dishes.
For finishing pastas and soups.
For gentle and medium-temperature frying.
Kitchen Tip: It is worth using extra virgin olive oil for dishes where its flavor can shine. A few drops of good quality oil can make a big difference on a simple tomato salad or freshly roasted vegetables.
4. Refined Olive Oil – When a Neutral Flavor is Needed
Refined olive oil loses some of the aromas characteristic of extra virgin oil during processing. Its flavor is milder, making it suitable for dishes where a strong olive taste is not desired.
In commerce, we often encounter products labeled as "olive oil" that are blends of refined and virgin olive oils.
What do we use it for?
For sautéing meats.
For frying vegetables.
For pan-fried dishes.
For oven-baked dishes.
For dishes that require a more subdued olive flavor.
Kitchen Tip: When shopping, read the label, as extra virgin and refined olive oils are not the same product. Their flavors and uses differ.
5. Canola Oil – A Versatile, Neutral-Tasting Choice
Canola oil is a mild-flavored, liquid vegetable oil that contains a significant amount of monounsaturated fatty acids in its fatty acid composition. It also contains polyunsaturated fatty acids, including omega-3 fatty acids.
Due to its neutral flavor, it is well-suited for everyday cooking.
What do we use it for?
For sautéing meats and vegetables.
For frying.
For salad dressings.
For marinades.
For pastries.
For wok dishes.
Kitchen Tip: If you want to keep a single versatile, neutral-tasting vegetable oil at home, refined canola oil can be a practical choice.
6. Coconut Oil – A Fat with a Unique Aroma
Coconut oil is made from the flesh of coconuts. It is usually solid at room temperature but becomes liquid in warmer environments.
There are two common varieties:
Virgin Coconut Oil: has a characteristic coconut aroma and flavor.
Refined Coconut Oil: has a milder, more neutral flavor.
Most of the fatty acids in coconut oil are saturated, so instead of using it regularly in large quantities, it is advisable to choose a variety of fats.
What do we use it for?
For coconut-flavored pastries.
For Asian dishes.
For certain curries.
For porridge and desserts.
For plant-based pastries.
For dishes that benefit from a mild coconut aroma.
Kitchen Tip: If you don't want your dish to taste like coconut, choose the refined version. Coconut oil does not replace butter in every recipe, as its water content and texture differ.
7. Butter – One of the Most Important Ingredients in Baking and Pastry
Butter is an animal fat made from milk or cream. It gives a characteristic, rich flavor to dishes, making it particularly important in baking and home cooking.
Butter contains not only fat but also water and dry matter from milk. These influence the taste, color, and texture during baking.
What do we use it for?
For cookies and crumbly pastries.
For sponge cakes and mixed pastries.
For puff and crumbly pastries.
For creams and butter creams.
For making sauces.
For flavoring steamed vegetables.
For toast and breakfasts.
Kitchen Tip: Butter can easily burn at high temperatures because the milk solids in it brown quickly. If you want to bake at higher temperatures, you can use clarified butter or combine butter with a suitable cooking oil.
8. Clarified Butter and Ghee – When We Want to Use Butter at Higher Temperatures
Clarified butter and ghee are made from traditional butter. During the process, a significant portion of the water and solid components from milk are removed, resulting in a more concentrated fat.
Clarified butter has a milder, butter-like flavor, while ghee often has a more characterful, slightly nutty, caramel aroma.
What do we use it for?
For sautéing meats.
For frying vegetables.
For Indian dishes.
For rice dishes.
For pan-fried dishes.
For recipes that require a buttery flavor but greater heat resistance.
Kitchen Tip: Ghee pairs particularly well with Indian spiced dishes. If you make it at home, ensure that you properly remove the water and milk particles from the butter.
9. Lard – The Fat of Traditional Hungarian Cuisine
Lard has played an important role in Hungarian cuisine for a long time. Its characteristic flavor pairs particularly well with traditional dishes.
The flavor of the fat can also depend on the method of production and the ingredients used.
What do we use it for?
For stews.
For paprika dishes.
For sautéing onions.
For roasted meats.
For savory pastries and scones.
For traditional yeast doughs.
For certain fried and pan-fried dishes.
Kitchen Tip: Lard can give a more characterful flavor to dishes, so it may not be advisable to use it instead of vegetable oil in every recipe. It works particularly well in traditional Hungarian dishes.
10. Duck Fat and Goose Fat – Characterful Flavors in the Kitchen
Duck and goose fat are animal fats with unique aromas. In Hungarian gastronomy, they are primarily used for traditional dishes, roasted meats, and vegetables.
What do we use it for?
For roasted potatoes.
For braised cabbage.
For confit meats.
For sautéed vegetables.
For liver and traditional meat dishes.
For spreading on bread with onions and spices.
Kitchen Tip: Goose fat and duck fat are particularly delicious for roasted potatoes. First, parboil the potatoes, then roast them crispy in the oven with the fat.
11. Sesame Oil – A Characterful Flavoring in Asian Cuisine
There are two important varieties of sesame oil. The light, unroasted oil made from sesame seeds has a milder flavor, while the version made from roasted sesame seeds has an intense, nutty aroma.
The darker, roasted sesame oil is primarily used for flavoring rather than for large-scale frying.
What do we use it for?
For Asian salad dressings.
For flavoring wok dishes.
For marinades.
For sautéed noodles.
For rice dishes.
For finishing soups.
Kitchen Tip: Just a few drops of roasted sesame oil may be enough. Its strong aroma can easily overpower the other flavors in the dish.
12. Avocado Oil – A More Neutral-Tasting, Versatile Oil
Avocado oil is made from the flesh of avocados. It contains a significant amount of monounsaturated fatty acids, and its flavor can be mild, buttery, or slightly vegetal, depending on the processing.
The refined version is generally suitable for higher temperature frying, while the virgin avocado oil's flavor is better preserved in cold dishes.
What do we use it for?
For salad dressings.
For grilled vegetables.
For sautéing meats.
For oven-baked dishes.
For marinades.
For cold sauces.
Kitchen Tip: When shopping, pay attention to whether you are choosing refined or virgin versions. Their uses and flavors can differ.
13. Walnut Oil, Pumpkin Seed Oil, and Flaxseed Oil – Special Oils for Cold Dishes
Not all oils are suitable for heating. Some oils are particularly valuable for their aromas and are suitable for cold use.
Walnut Oil
Due to its fine, characteristic nutty aroma, it pairs well with salads, cheeses, and desserts.
Uses:
For salad dressings.
For flavoring roasted vegetables afterwards.
For cheese platters.
For desserts and pastries.
Pumpkin Seed Oil
Pumpkin seed oil is an intense, characterful oil with a dark greenish color. It is particularly popular in Central European cuisine.
Uses:
For salads.
For finishing cream soups.
For roasted vegetables.
For cottage cheese and cheese dishes.
For cold sauces.
Flaxseed Oil
Flaxseed oil is a plant source of omega-3 fatty acids, specifically alpha-linolenic acid. It is heat-sensitive, so it is primarily recommended for cold dishes.
Uses:
For salad dressings.
For cottage cheese creams.
For cold vegetable dishes.
For flavoring prepared dishes afterwards.
Kitchen Tip: Do not use walnut, pumpkin seed, and flaxseed oils for traditional frying. Store them according to the manufacturer's instructions, and pay special attention to the proper temperature and shelf life after opening.
14. What Does Smoke Point Mean and Why is it Important?
The smoke point is the temperature at which a given fat visibly begins to smoke. At this point, the oil may start to break down, resulting in unpleasant odors and flavors.
Several factors influence the smoke point:
The type of oil.
The degree of refinement.
The quality and freshness of the oil.
The amount of free fatty acids.
The previous heating and use.
It is important to know that the smoke point is not the only consideration when choosing the right fat. The oil's fatty acid composition, the method of preparation, and the flavor of the dish also matter.
Some General Rules:
For higher temperature frying, choose a suitably refined oil that is suitable for frying.
For salads and cold dishes, you can use aromatic, cold-pressed oils.
Do not heat butter for long periods over high heat.
If the oil starts to smoke, remove it from the heat and do not continue using it for cooking.
15. Which Fat to Choose for Which Dish?
The following table helps you quickly choose the right fat for a given dish.
Dish or Preparation Method | Recommended Fat |
|---|---|
Breaded Meat | Refined Sunflower Oil |
Donuts, Lángos | Refined Oil Suitable for Frying |
Salad Dressing | Extra Virgin Olive Oil, Walnut Oil |
Mediterranean Pasta | Extra Virgin Olive Oil |
Sautéing Meats | Canola Oil, Refined Olive Oil, Ghee |
Steak Cooking | Ghee or Suitable Cooking Oil |
Pastries | Butter, Sunflower Oil, Coconut Oil |
Crumbly Pastry | Butter or Lard |
Indian Curry | Ghee or Neutral Vegetable Oil |
Asian Wok Dish | Canola Oil or Other Frying Oil |
Asian Salad | Sesame Oil |
Roasted Potatoes | Duck Fat, Goose Fat, or Vegetable Oil |
Finishing Cream Soup | Extra Virgin Olive Oil, Pumpkin Seed Oil |
Cold Cottage Cheese Cream | Flaxseed Oil or Walnut Oil |
16. How to Properly Store Oils and Fats?
The quality of oils is influenced by light, heat, and oxygen. Improper storage can accelerate oxidation, causing the oil to become rancid, with unpleasant odors and flavors.
It is worth following a few simple rules:
Keep away from light: Store oils preferably in dark glass or in a closed cupboard.
Avoid heat: Do not keep it directly next to the stove.
Seal the bottle: Always close it carefully after use.
Buy the right amount: If you rarely use a special oil, choose a smaller package.
Check its smell: If the oil is rancid or has an unpleasant odor, do not use it.
Follow the manufacturer's storage recommendations: Some oils, especially heat-sensitive varieties, may require refrigeration after opening.
Store butter, ghee, and animal fats according to the product specifications. For homemade fats, it is especially important to use clean containers and proper refrigeration.
Summary
Choosing the right oil or fat means much more than just what to fry the food in. Fats determine the flavors, textures, and character of the final result.
For everyday cooking, sunflower or canola oil can be practical choices, while extra virgin olive oil is great for Mediterranean dishes, butter for pastries, sesame oil for Asian dishes, and lard or duck fat for traditional Hungarian meals.
It is worth keeping a variety of fats at home and always adjusting the choice to the dish, the method of preparation, and the desired flavor profile.
