Making healthy eating choices can be complicated. Golden rules like “eat more vegetables” and “consume fewer processed foods” are great, but do little to clear up the confusion that often pops up as soon as you pull out your pots and pans.
One dilemma most of us have struggled with at some point is trying to figure out the best way to cook fresh veggies. Steaming is healthy, but the resulting dish can come out a little bland. Roasting brings out amazing flavor—but takes some time (even just waiting for the oven to heat up!).
That’s where sautéing comes in—it’s quick and easy, and if you use the right oil the right way, you get extra nutritional benefits, too.
There are a lot of oil options available on Thrive Market—from olive to coconut to avocado. Certain types work better in salad dressing while others are recommended for roasting. This has to do with smoke points. All cooking oils and fats have a temperature at which they start to oxidize, or turn rancid, so those with low smoke points (like extra virgin olive oil) aren’t recommended for high-temperature cooking. Further complicating the matter are differences in the production process. Many oils with high smoke points (like refined safflower oil) have been heavily processed, sometimes using extremely high heats and potentially toxic chemical solvents for the extraction process.
Overwhelmed yet? Enter Kaila, the company behind a line of high-quality, non-GMO cooking oils designed specifically for different cooking methods like sautéing and stir-frying. The Organic All Perfect Sauté Oil combines extra virgin olive and canola oils in a product with a smoke point on the high end of the medium range so it’s great for all of your sautéing needs. And Kaila never uses chemicals in the extraction process. So the next time you’re unsure about which oil to use for what, look for Kaila—the answer is right on the label.
Photo credit: Alicia Cho