Best Cooking Oils, Ranked

Choose an Oil for the Way You Cook

Extra virgin olive oil (EVOO)

Best for sautéing, roasting, and dressings. Rich in heart-healthy monounsaturated fats, antioxidants, and anti-inflammatory compounds. Stable up to approximately 375°F (190°C).

Avocado oil

Best for high-heat cooking, grilling, and frying. It has a very high smoke point of approximately 520°F (270°C), is rich in vitamin E, and has a neutral taste.

Coconut oil

Best for baking, sautéing, and medium-heat cooking. It contains medium-chain triglycerides and adds mild flavor. Because it is higher in saturated fat, use it moderately.

Canola oil, cold-pressed or organic preferred

Best for frying, baking, and general cooking. It offers a good omega-3 to omega-6 ratio, a neutral flavor, and an affordable price point.

Ghee (clarified butter)

Best for high-heat frying and Indian or traditional cooking. It has a high smoke point of approximately 485°F (250°C), a rich nutty flavor, and vitamins A, D, E, and K.

Sesame oil

Best for stir-frying, Asian dishes, and use as a finishing oil. It is rich in antioxidants such as sesamol and sesamin and has a distinct nutty flavor, so use it in small amounts.

Peanut oil

Best for deep frying and stir-frying. Its high smoke point of approximately 450°F (230°C) makes it useful for crisp frying. Avoid it if you have a peanut allergy.

High-oleic sunflower or safflower oil

Best for frying and roasting. High-oleic varieties are rich in monounsaturated fats and have a high smoke point. Avoid regular versions that contain much more omega-6.