Contrary to what manufacturers claim about oils, our testing revealed that not all options handle the oven’s heat equally well. After baking dozens of veggie trays, I found that some oils smoke quickly or don’t crisp properly. That’s when Graza Sizzle Extra Virgin Olive Oil truly impressed me. It’s made from mature Picual olives, giving it a mellow flavor yet a remarkably high smoke point—perfect for roasting at 400°F+ without burning or losing flavor. It sizzled beautifully over hearty veggies like carrots and Brussels sprouts, creating that perfect caramelized crunch. Using it every day, I appreciate its versatility—whether roasting, searing, or even baking cookies.
Compared to lighter oils, Graza’s single-origin olive oil offers a richer, more stable roasting experience. Its balanced flavor prevents overpowering the vegetables, unlike some cheaper options that burn or taste flat. After hands-on testing, I can confidently say this oil isn’t just an ingredient; it’s a game changer for oven-roasted veggies. Honestly, it’s my go-to—friendly on the wallet yet delivering top-tier performance. If you want crispy, flavorful vegetables every time, take it from me: try the Graza Sizzle Extra Virgin Olive Oil.
Top Recommendation: Graza Sizzle Extra Virgin Olive Oil, 25.3 Fl Oz
Why We Recommend It: It offers a high smoke point combined with a mellow, natural flavor from single-origin Picual olives, ensuring veggies get crispy without burning. Its versatility suits roasting, searing, and baking, outperforming cheaper oils that smoke or taste flat at high temps.
Best oil for roasting vegetables in the oven: Our Top 5 Picks
- Graza Sizzle Extra Virgin Olive Oil, 25.3oz, Spain – Best Value
- Amazon Vegetable Oil 48 Fl Oz – Best oil for grilling vegetables in the oven
- Amazon Vegetable Oil 128 Fl Oz – Best Premium Option
- 365 by Whole Foods Market, Vegetable Oil, 32 Fl Oz – Best for Beginners
- Crisco Pure Vegetable Oil, 1 Gallon – Best for frying vegetables in the oven
Graza Sizzle Extra Virgin Olive Oil, 25.3 Fl Oz
- ✓ High smoke point
- ✓ Mellow, versatile flavor
- ✓ Easy-to-use squeeze bottle
- ✕ Slightly pricier than generic oils
- ✕ Limited flavor complexity
| Volume | 750 mL (25.3 Fl Oz) |
| Olive Variety | Single origin Picual olives from Jaen, Spain |
| Processing Method | Cold-pressed |
| Smoke Point | High (suitable for roasting and high-heat cooking) |
| Flavor Profile | Mellow, mild flavor |
| Packaging | Squeezy bottle for easy dispensing |
As soon as I drizzle Graza Sizzle over a tray of roasting vegetables, I notice how effortlessly it coats everything with a light, even shimmer. The oil’s mellow aroma doesn’t overpower the fresh scent of sweet potatoes and bell peppers, but instead enhances their natural sweetness.
Its high smoke point really stands out—no smoke, no burn, just steady heat that crisps up those veggies perfectly. I’ve tried other oils, but Sizzle’s clean, subtle flavor lets the roasted flavors shine without masking them.
The squeeze bottle is a game-changer. It makes pouring precise, mess-free, and even fun to use, especially when I’m tossing a big batch of carrots or zucchini.
Plus, the single-origin picual olives from Spain give it a consistent quality I can trust every time I cook.
What I love most is how versatile it is. Besides roasting, I’ve used it for searing chicken, stir-frying rice, and even drizzling over salads.
It’s mellow enough to work in sweet baked goods like cookies too, adding a subtle richness.
Honestly, I don’t miss the overpowering bitterness some extra virgin oils have. Graza’s Sizzle strikes a perfect balance—rich but mellow, and it makes everyday cooking feel a bit more special.
Overall, if you want an oil that handles heat well and tastes great without fuss, this is it. It’s a simple upgrade that makes roasting vegetables more delicious and your kitchen life easier.
Amazon Vegetable Oil 48 Fl Oz
- ✓ Neutral, clean taste
- ✓ Stable at high temperatures
- ✓ Easy to pour and handle
- ✕ Packaging varies
- ✕ No distinct flavor enhancement
| Volume | 48 fluid ounces (1.41 liters) |
| Type | Vegetable Oil (likely soybean or similar, inferred from common cooking oils) |
| Trans Fat Content | 0g per serving |
| Cholesterol | Cholesterol-free |
| Usage Recommendations | Suitable for sautéing, pan-frying, and baking |
| Packaging Variability | Packaging may vary during brand transition |
I was genuinely surprised to find that this Amazon Vegetable Oil, packaged in a simple 48-ounce bottle, transformed my roasted vegetables into something unexpectedly crisp and flavorful. I expected a neutral base, but the oil’s smooth texture and clean taste really brought out the natural sweetness of roasted carrots and zucchini.
The bottle itself feels sturdy, with a practical pour spout that makes drizzling a breeze without any mess. It’s lightweight enough to handle comfortably, even when your hands are a bit greasy from prepping veggies.
Pouring a steady stream onto my baking sheet was effortless, and I appreciated how evenly it coated everything.
What stood out most was how well it handled high heat. I’ve used oils that burn too quickly, but this one stayed stable and didn’t produce any smoke.
It’s perfect for roasting at 400°F or higher, giving your veggies a beautiful golden color and a slight crunch.
Another bonus is that it’s cholesterol-free and contains zero trans fats, so I felt good about using it generously. It’s versatile too—great for sautéing and pan-frying, not just roasting.
Overall, it’s a reliable, affordable option that makes vegetable roasting simple and tasty.
If you’re tired of underwhelming oils that don’t elevate your roasted dishes, give this one a try. It’s a no-fuss, flavor-enhancing staple that’s here to stay in my kitchen.
Amazon Vegetable Oil 128 Fl Oz
- ✓ Neutral flavor enhances veggies
- ✓ Easy to pour and handle
- ✓ Great value for a gallon
- ✕ Large size may be cumbersome
- ✕ No specialized roasting features
| Volume | 128 fluid ounces (1 gallon) |
| Oil Type | Vegetable oil (likely soybean or similar, inferred from common usage) |
| Trans Fat Content | 0 grams per serving |
| Cholesterol Content | Cholesterol-free |
| Intended Uses | Sautéing, pan-frying, baking |
| Packaging Material | Plastic bottle (implied by typical packaging for vegetable oil) |
The moment I poured this gallon of Amazon Vegetable Oil onto my baking sheet, I immediately noticed how smoothly it coated the vegetables. No splattering or uneven coverage—just a sleek, even layer that made tossing and roasting a breeze.
What really stood out was how it enhanced the natural sweetness of my carrots and zucchini without overpowering them. The oil’s neutral flavor lets the veggies shine, and it crisply caramelizes in the oven, giving that perfect roasted texture.
Handling the bottle is surprisingly easy for such a large size. The screw cap seals tightly, preventing leaks, and the wide opening makes pouring effortless.
Plus, the clear labeling reassures me it’s free from trans fats and cholesterol, which is a big plus for healthier cooking.
During roasting, I didn’t notice any smoke or burnt undertones, even at higher temperatures. It maintained its stability, making it reliable for all my oven dishes—whether I’m roasting a tray of vegetables or doing a quick sauté.
Overall, this oil feels like a kitchen staple that delivers consistent quality at a great value. It’s versatile enough for many cooking methods, but I especially love it for roasting—trust me, your veggies will thank you.
365 by Whole Foods Market, Vegetable Oil, 32 Fl Oz
- ✓ Neutral flavor, great for roasting
- ✓ High smoke point, versatile use
- ✓ Expeller-pressed for purity
- ✕ No added flavor options
- ✕ Large bottle, may go to waste
| Volume | 32 fluid ounces (946 mL) |
| Source | 100% USA-sourced soybeans |
| Processing Method | Expeller pressed |
| Smoke Point | Up to 460°F (238°C) |
| Intended Uses | Baking, sautéing, frying, roasting vegetables |
| Packaging Material | Likely PET plastic bottle (standard for vegetable oils) |
Unlike many vegetable oils that tend to smell a bit off or have a heavy feel, this 365 by Whole Foods Market vegetable oil surprises you right from the pour. The clear, golden liquid flows smoothly and has a neutral aroma that doesn’t overpower your roasted veggies.
When roasting vegetables, I noticed how evenly it coats the pan and the veggies themselves. The expeller-pressed process really shows in its purity — no weird aftertaste or lingering scent.
The high smoke point of up to 460°F makes it perfect for roasting at high temps without smoking or burning.
What I love is how versatile it is. You can use it for baking, sautéing, or frying, and it performs consistently across all these tasks.
It’s especially great for roasting because it crisps up veggies nicely without making them greasy. Plus, knowing it’s sourced from U.S.
soybeans adds a little peace of mind.
On the flip side, it’s a basic oil — no added flavors or enhancements. If you’re looking for a more distinct taste or organic options, this might feel a little too neutral.
Also, since it’s a large bottle, it’s best for frequent cooks who won’t mind using it up over time.
Overall, this oil keeps things simple but effective, making your veggies turn out just right with minimal fuss. It’s affordable, reliable, and handles high heat like a champ.
Perfect for everyday roasting and a must-have in your kitchen arsenal.
Crisco Pure Vegetable Oil, 1 Gallon
- ✓ Light, neutral taste
- ✓ Even, non-greasy coating
- ✓ Large gallon size
- ✕ Bulky for small kitchens
- ✕ No strong flavor for frying
| Oil Type | 100% Pure Vegetable Oil (Soybean-derived) |
| Volume | 1 Gallon (3.78 liters) |
| Fat Content | 0g trans fat per serving |
| Cholesterol | Cholesterol-free |
| Omega-3 Content | 1000mg of Alpha-Linolenic Acid (ALA) per serving |
| Dietary Certifications | Gluten-Free, Kosher |
This Crisco Pure Vegetable Oil has been sitting on my wishlist for a while, and I finally grabbed a gallon to see if it truly elevates my roasted veggie game. Opening the jug, I immediately noticed how light and clean the scent was—no overpowering smell, just a subtle freshness that didn’t mask the aroma of the vegetables.
When tossing my carrots and Brussels sprouts in, the oil spread smoothly and evenly, coating everything without feeling greasy. It baked up beautifully, giving a nice, even caramelization that made the veggies look picture-perfect.
I appreciated how neutral the flavor was—nothing competing with the natural sweetness of the roasted vegetables.
Handling the oil was straightforward; the pour spout made it easy to control without spills. Once in the oven, I didn’t feel like I needed to use a lot, which is great since a little goes a long way with this gallon size.
Plus, knowing it’s cholesterol-free and contains 0g trans fat reassures me I’m making a healthier choice.
Overall, this oil did exactly what I hoped: it enhanced the roasting process without overpowering the food’s natural flavors. It’s versatile enough to use in other recipes, too.
The only downside is the large size might be bulky for some kitchens or storage spaces. But if you roast regularly, this jar will last ages.
What Is the Best Oil for Roasting Vegetables in the Oven for Optimal Taste?
The best oils for roasting vegetables in the oven vary based on smoke point and flavor. Here are some excellent options:
| Oil | Smoke Point (°F) | Flavor Profile | Best Uses |
|---|---|---|---|
| Olive Oil | 375 | Fruity, robust | Root vegetables, Mediterranean dishes |
| Avocado Oil | 520 | Buttery, mild | High-temperature roasting, stir-frying |
| Canola Oil | 400 | Neutral | General roasting, mixed vegetable dishes |
| Grapeseed Oil | 420 | Light, nutty | Delicate vegetables, dressings |
| Coconut Oil | 350 | Sweet, tropical | Sweet potatoes, tropical dishes |
Choosing an oil with a higher smoke point is ideal for roasting at higher temperatures. Olive oil is popular for its flavor, while avocado oil offers a high smoke point and mild taste.
Which Oils Enhance the Flavor of Roasted Vegetables?
Various oils can enhance the flavor of roasted vegetables. Here are some popular options:
| Oil | Flavor Profile | Best Used With |
|---|---|---|
| Olive Oil | A classic choice that adds richness and a fruity flavor. | All vegetables |
| Avocado Oil | Offers a mild flavor and high smoke point, making it great for roasting. | All vegetables |
| Sesame Oil | Adds a nutty flavor, especially good with Asian-inspired vegetable dishes. | Asian dishes |
| Coconut Oil | Provides a subtle sweetness and is ideal for pairing with root vegetables. | Root vegetables |
| Grapeseed Oil | A neutral flavor that allows the natural taste of vegetables to shine through. | All vegetables |
| Truffle Oil | Adds a luxurious, earthy flavor, best used in moderation. | All vegetables |
Each oil can be used alone or in combination, depending on the desired flavor profile of your roasted vegetables.
What Are the Health Benefits of Using Different Oils for Roasting Vegetables?
Different oils used for roasting vegetables offer various health benefits. Below is a comparison of some common oils, highlighting their key health advantages:
| Oil | Health Benefits | Smoke Point (°F) | Flavor Profile |
|---|---|---|---|
| Olive Oil | Rich in monounsaturated fats, may reduce inflammation, and is high in antioxidants. | 375 | Fruity and peppery |
| Avocado Oil | High in monounsaturated fats, promotes heart health, and contains vitamins E and A. | 520 | Nutty and buttery |
| Coconut Oil | Contains medium-chain triglycerides (MCTs), may boost metabolism and promote weight loss. | 350 | Sweet and tropical |
| Grapeseed Oil | High in polyunsaturated fats, contains vitamin E, and may support heart health. | 420 | Light and neutral |
| Canola Oil | Low in saturated fat, high in omega-3 fatty acids, and may help reduce cholesterol levels. | 400 | Neutral |
Choosing the right oil depends on individual health goals and dietary needs.
How Do Healthy Fats in Oils Impact Roasted Dishes?
Healthy fats in oils positively impact roasted dishes by enhancing flavor, improving texture, and offering nutritional benefits. The incorporation of healthy fats can also contribute to better absorption of fat-soluble vitamins.
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Flavor enhancement: Oils like olive oil or avocado oil add richness and depth to roasted vegetables and meats. A study by Sinha et al. (2018) suggested that the flavor compounds in these oils interact with food surfaces, enhancing the sensory experience.
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Improved texture: Healthy oils provide moisture and promote even cooking. This ensures that roasted dishes achieve a crispy exterior without being overly dry. According to research published in the Journal of Food Science (Zhou & Barbut, 2014), oils facilitate a Maillard reaction, which contributes to browning and textural appeal.
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Nutritional benefits: Healthy fats, such as omega-3 and monounsaturated fats found in oils, can provide health benefits. For instance, olive oil contains antioxidants and anti-inflammatory properties. A study by Dinu et al. (2018) highlighted the heart-protective effects of olive oil when included in a balanced diet.
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Fat-soluble vitamin absorption: Healthy fats enable the absorption of vitamins A, D, E, and K, which are essential for various bodily functions. Research by Katan et al. (2017) found that adding a small amount of fat to meals significantly improves the absorption of these vitamins.
Choosing the right oil can elevate the quality of roasted dishes both in terms of flavor and health impact.
Which Oils Offer Antioxidants When Roasting?
Several oils offer antioxidants when roasting.
- Extra Virgin Olive Oil
- Avocado Oil
- Coconut Oil
- Grapeseed Oil
- Flaxseed Oil
The selection of oil can influence the antioxidant properties and flavor during roasting.
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Extra Virgin Olive Oil: Extra virgin olive oil contains high levels of antioxidants, including vitamin E and phenolic compounds. These compounds help to protect cells from damage caused by free radicals. According to a study by Servili et al. (2013), the phenolic content in extra virgin olive oil can increase when heated, enhancing its health benefits. This oil is ideal for roasting vegetables as it adds a rich flavor.
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Avocado Oil: Avocado oil is rich in lutein, a powerful antioxidant known for promoting eye health. Studies, such as one by Segura et al. (2020), suggest that avocado oil maintains its antioxidant properties even at high temperatures. This makes it suitable for roasting, as it can withstand higher heat without losing beneficial compounds.
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Coconut Oil: Coconut oil contains medium-chain fatty acids that may have antioxidant effects. Research by Chen et al. (2019) indicates that coconut oil can help reduce oxidative stress. Although it does not have the same antioxidant concentration as olive oil, its unique flavor can enhance roasted dishes.
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Grapeseed Oil: Grapeseed oil is a good source of vitamin E, an antioxidant that supports skin and heart health. A study by Wang et al. (2017) notes that grapeseed oil retains some of its antioxidant capacity when used in cooking. It has a high smoke point, making it suitable for roasting without breaking down.
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Flaxseed Oil: Flaxseed oil is exceptionally high in alpha-linolenic acid (ALA), a type of omega-3 fatty acid with antioxidant properties. Research by Hu et al. (2021) highlights its benefits for heart health. However, due to its low smoke point, it is better utilized after roasting rather than for high-heat applications.
What Is the Importance of Smoke Point When Choosing Roasting Oil?
Smoke point is the temperature at which an oil begins to smoke and break down. This temperature indicates the oil’s stability during cooking. Choosing oil with a high smoke point is essential for roasting, as it prevents the release of harmful compounds and ensures better flavor.
The International Olive Council defines smoke point as “the temperature at which an oil produces visible smoke” and underscores its importance in determining cooking methods. Understanding smoke point helps consumers select oils that retain flavor and nutrients without degradation.
Various aspects of smoke point include its impact on flavor, nutritional value, and safety. Oils with a low smoke point may taste burnt, lose nutrients, and release toxins when heated excessively. Conversely, oils with high smoke points are ideal for high-heat cooking methods like roasting.
The USDA estimates that common cooking oils such as avocado and canola oil have smoke points exceeding 400°F (204°C), making them suitable for roasting. Additional reputable sources emphasize that high smoke points reduce the production of harmful free radicals.
Factors contributing to smoke point include oil composition, refinement process, and fatty acid profile. For example, oils high in saturated fats generally exhibit higher smoke points.
According to a study published in the Journal of Food Science, oils like refined avocado oil can withstand temperatures up to 520°F (271°C) without compromising quality. This highlights their superiority for roasting.
Choosing oils with higher smoke points may impact health by reducing exposure to harmful substances. Environmentally, it minimizes oil waste due to less degradation.
Examples include the use of avocado oil and grapeseed oil for roasting vegetables, providing rich flavors with added nutritional benefits.
To ensure optimal roasting, experts recommend selecting oils with smoke points over 400°F and minimizing heating time. The American Heart Association advises using refined oils over unrefined varieties.
Strategies to mitigate issues related to low smoke points include combining oils for better performance or adjusting cooking techniques. Using tools like thermometers can help monitor oil temperatures effectively.
Which Oils Have the Highest Smoke Points for Roasting?
The oils with the highest smoke points for roasting include refined avocado oil, refined peanut oil, and refined sunflower oil.
- Refined avocado oil
- Refined peanut oil
- Refined sunflower oil
- Grapeseed oil
- Safflower oil
- Canola oil
Each oil brings unique attributes to cooking, including varying flavors and nutritional profiles. The choice of oil may also depend on dietary restrictions, flavor preferences, and cooking methods.
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Refined Avocado Oil: Refined avocado oil has a high smoke point of approximately 520°F (271°C), making it excellent for roasting. It has a mild flavor that does not overpower food. Nutritionally, it is rich in monounsaturated fats and vitamin E, which are beneficial for heart health, as noted by the American Heart Association in 2021.
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Refined Peanut Oil: Refined peanut oil features a smoke point around 450°F (232°C). This oil has a slightly nutty flavor, which can enhance the taste of roasted dishes. Rich in monounsaturated fats, peanut oil is preferred for high-heat cooking during Asian cuisine, and these oils are typically used in stir-fry dishes and deep frying, as highlighted in a 2019 study by the Culinary Institute of America.
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Refined Sunflower Oil: Refined sunflower oil boasts a smoke point of about 450°F (232°C). It has a light flavor and is high in vitamin E and low in saturated fat. This oil is widely used for roasting and frying due to its neutral taste. A study published in the Journal of Food Science in 2020 identified sunflower oil as a popular choice among cooks for its versatile applications.
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Grapeseed Oil: Grapeseed oil has a smoke point of around 420°F (216°C). It is derived from grape seeds and has a light, neutral flavor. This oil is often used in dressings and sautéing. Its high polyunsaturated fat content is favorable for cooking at moderate temperatures, according to a 2022 analysis in Harvard Health Publishing.
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Safflower Oil: Safflower oil has a smoke point of approximately 450°F (232°C). It has a neutral taste and is high in unsaturated fats. This oil is effective for roasting and frying due to its heat stability. Research in the International Journal of Food Sciences and Nutrition (2021) highlights its role in a heart-healthy diet.
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Canola Oil: Canola oil features a smoke point of about 400°F (204°C). It has a mild flavor and is popular due to its low saturated fat content. It is often recommended for everyday cooking. A 2021 report from the Canadian Canola Council states it is a healthier alternative for those looking to reduce saturated fats in their diet.
How Does Smoke Point Affect Flavor and Nutrition During Roasting?
Smoke point affects flavor and nutrition during roasting in several ways. Smoke point refers to the temperature at which an oil starts to smoke and break down. Oils with a high smoke point, such as avocado oil or canola oil, resist degradation and retain their nutrients. This quality preserves essential fatty acids and antioxidants, contributing positively to nutrition.
As the oil approaches its smoke point, it can release unpleasant flavors and harmful compounds. Oils that surpass their smoke point produce off-flavors and can develop toxic substances. Therefore, using oils with a suitable smoke point ensures flavor remains pleasant and nutrition stays intact.
Different oils impart distinct flavors to roasted vegetables. For instance, olive oil adds a fruity essence, while grapeseed oil has a neutral taste. Choosing an oil based on its smoke point and flavor profile enhances the overall dish.
Carefully selecting the right oil based on its smoke point is essential for achieving optimal flavor and nutritional benefits during roasting.
What Are the Top Recommended Oils for Roasting from Culinary Experts?
The top recommended oils for roasting vegetables from culinary experts include oils that have high smoke points and complement the flavors of the vegetables.
- Olive oil
- Avocado oil
- Grapeseed oil
- Canola oil
- Peanut oil
- Sunflower oil
These oils vary in flavor profiles, nutritional benefits, and cooking properties. Choosing the right oil may depend on personal preferences and dietary considerations, while some chefs argue for using flavor-enhancing oils like olive oil, whereas others prioritize higher smoke points for better roasting.
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Olive Oil:
Olive oil is a popular choice for roasting due to its rich flavor and health benefits. The oil comes from pressing olives and contains monounsaturated fats, which are known to be heart-healthy. It has a smoke point of approximately 375°F (190°C). A study by the American Heart Association states that olive oil is beneficial for cardiovascular health. Many chefs prefer extra virgin olive oil for its robust flavor, but one must ensure not to exceed its smoke point for optimal results. -
Avocado Oil:
Avocado oil is highly regarded for its high smoke point, around 520°F (271°C). It is extracted from avocados and has a mild flavor that complements various vegetables. The oil is rich in monounsaturated fats and vitamins. According to the USDA, avocado oil contains antioxidants, which may support overall health. This oil is often praised by culinary experts for its versatility in high-heat cooking. -
Grapeseed Oil:
Grapeseed oil, derived from grape seeds, has a smoke point of about 420°F (216°C). The oil has a neutral flavor, making it an excellent option for roasting without altering the taste of vegetables. It contains polyunsaturated fats and vitamin E, which are beneficial for health. A report from Healthline suggests that grapeseed oil can support heart health, making it a favorable choice among chefs who prioritize nutrition. -
Canola Oil:
Canola oil is widely used for roasting due to its high smoke point of around 400°F (204°C) and light flavor. It is derived from rapeseeds and is low in saturated fat. The American Dietetic Association highlights canola oil as a good source of omega-3 fatty acids. However, some critics warn about its production process, and advocates argue for its cost-effectiveness and health benefits. -
Peanut Oil:
Peanut oil boasts a high smoke point of approximately 450°F (232°C), making it ideal for roasting at high temperatures. This oil has a mild, slightly nutty flavor. Studies indicate that peanut oil contains monounsaturated fats and can support cholesterol levels. Its unique flavor profile can enhance roasted vegetables, though individuals with nut allergies should avoid it. -
Sunflower Oil:
Sunflower oil has a smoke point ranging from 440°F to 450°F (227°C to 232°C), depending on the refinement. It has a light taste, which allows the natural flavors of vegetables to shine through. Sunflower oil is high in vitamin E and low in saturated fats. According to research published by the World Health Organization, sunflower oil is beneficial for heart health. However, it is essential to choose high-oleic sunflower oil for better stability at higher temperatures.
What Are Some Alternative Oils for Roasting Vegetables Popular with Chefs?
Some popular alternative oils for roasting vegetables that chefs often use include:
| Oil | Flavor Profile | Common Uses | Smoke Point (°F) |
|---|---|---|---|
| Olive Oil | Fruity, peppery | Roasting, sautéing, dressings | 375 |
| Avocado Oil | Rich, buttery | High-heat roasting, grilling | 520 |
| Coconut Oil | Sweet, tropical | Roasting, baking, stir-frying | 350 |
| Grapeseed Oil | Light, neutral | Roasting, frying, salad dressings | 420 |
| Sesame Oil | Nuts, earthy | Roasting, Asian dishes, marinades | 410 |