Vegetable oil is rich in useful and necessary fats for the human body, therefore this product is recommended for use not only by doctors, but even by nutritionists. Today, his choice is huge, but all the oils on the market can be divided into two types - refined and unrefined. To get the most out of these products, it’s important to use them correctly.
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What is the difference between refined and unrefined oils
These two types of oil are made from the same product, for example, from olives or sunflower seeds. The difference lies only in the degree of purification. Unrefined is subjected to poor mechanical filtration, so it preserves not only the taste and aroma, but also most of the beneficial substances.
Refined oil is refined more thoroughly - in several steps. In modern industry, this happens physically, using adsorbents, or chemically. Most often, it is the latter method of oil purification that is used for which alkalis are used - it is much better developed today and makes it easier to control the quality of the finished product.
How to use refined oil
In the process of multi-stage cleaning, refined oil gets rid of not only impurities, but also loses its taste qualities and many useful substances. For the body, such a product is of no value, so you can use it fresh in small quantities, but it will not bring any benefit.
It is best to use refined oil for frying or stewing various foods. Unlike unrefined, it will not foam, emit an unpleasant odor when heated, or spray in different directions. On it you can safely fry pies, meatballs, vegetables, pancakes and other products. In addition, it can be added to those dishes where the taste of vegetable oil should not be felt. For example, in some pastries.
Another advantage of refined oil is that it can be stocked for a long time. It retains its properties even during prolonged storage in an unpressurized plastic container. That is why such a product is indispensable in the kitchen, especially if dishes are often cooked in a pan.