Three Major Enemies of Cooking Oil Quality
Quote from Omari Kitula on May 10, 2025, 5:25 amCooking oils are essential in every kitchen, but many people don’t realize how easily their quality can be compromised. In this post, we’ll highlight the three main enemies of cooking oil quality and open the floor for discussion, questions, and tips.
1. Heat – Excessive or repeated heating breaks down oil molecules, forming harmful compounds and free radicals.
2. Light – Exposure to light, especially sunlight, accelerates oxidation and can cause rancidity.
3. Air (Oxygen) – Contact with air promotes oxidation, reducing nutritional value and altering flavor and smell.
Now here is the bigger picture;
- How do you store your cooking oils to protect them from these factors?
- Have you noticed changes in oil taste or smell after prolonged use?
- Do you reuse cooking oil, and how do you ensure it’s still safe?
Share your experiences, tips, or ask anything about oil handling and safety.
Cooking oils are essential in every kitchen, but many people don’t realize how easily their quality can be compromised. In this post, we’ll highlight the three main enemies of cooking oil quality and open the floor for discussion, questions, and tips.
1. Heat – Excessive or repeated heating breaks down oil molecules, forming harmful compounds and free radicals.
2. Light – Exposure to light, especially sunlight, accelerates oxidation and can cause rancidity.
3. Air (Oxygen) – Contact with air promotes oxidation, reducing nutritional value and altering flavor and smell.
Now here is the bigger picture;
- How do you store your cooking oils to protect them from these factors?
- Have you noticed changes in oil taste or smell after prolonged use?
- Do you reuse cooking oil, and how do you ensure it’s still safe?
Share your experiences, tips, or ask anything about oil handling and safety.