Linked from

The 15 pages that link to Cooking oil, each with the reason it gives.

• Pan fryingRelated: It fills gaps between the pan and food and helps conduct heat.

• MarinadeRelated: Oil carries fat-soluble aromas and helps coat ingredients in some marinades.

• SautéingRelated: A thin layer of oil helps conduct heat and limits sticking during sautéing.

• SearingRelated: A thin film of oil improves contact between food and pan and transfers heat.

• Wok heiRelated: Oil spreads heat across ingredients and supplies compounds that can smoke or break down.

• Fried chickenRelated: Its temperature and stability affect crust formation and flavor.

• RouxRelated: Oil is a common alternative to butter as the fat in roux.

• Fried eggRelated: Oil protects the egg from sticking and carries heat across the pan.