Oil

In the recipes in which oil is used, I always mean a tasteless edible oil, such as sunflower oil or better still a high-quality corn oil. Olive oil would be naturally too taste-intensive for many courts like e.g. cakes. Oil is always a vegetable oil. However, there are very large differences in quality there. For salads, baking or frying I prefer to use corn oil, because it is cholesterol-free, contains polyunsaturated fatty acids and a lot of vitamin E. Pure oils are always named after the plant from whose fruits or seeds the oil is extracted. Oil, which is mixed together from different kinds of vegetable oil, is only called edible oil, vegetable oil or table oil. These oils are cheaper, but have the advantage that they also withstand greater heat and are suitable for frying, for example.