What is unrefined cooking oil?
Unrefined oils are processed by cold pressed and expeller pressed methods. Unrefined oils carry with them the true bouquet of olives, corn, sesame seeds, peanuts, soybeans, safflower, or whatever plant was the oil’s original home. The strong flavors of unrefined oils can dominate whatever dish or baked good is made with them, which may be what is required by the chef. In some cases, unrefined oils are used as flavoring agents. And, typically, where there is strong natural flavor and aroma, there is a higher amount of nutritional value. Best for medium heat temperature range: 212°F – 320°F. Unrefined oils are typically called salad oils and are used for salad dressings, marinades and sauces, or light cooking oils (light sautés and low heat baking). As a general rule, they should not be used in cooking at high temperatures. Use for light sautéing, low-heat baking, pressure cooking, sauces, and salads. However, safflower oil is the one unrefined oil that can become hot enough to reach the
