Cooking oils & fats

Oils and fats for everyday cooking, judged on purity, freshness and how they handle heat.

How we rank cooking oils & fats

  • Ingredients & processing 35%
  • Independent testing 25%
  • Packaging 15%
  • Trust 10%
  • Value 15%
Why, and what each one means

Processing comes first because it decides what you eat: one ingredient, pressed or rendered rather than solvent-extracted (how oils behave under heat). Testing is next because labels are often wrong: UC Davis found 82 percent of 22 avocado oils rancid or mixed with cheaper oils (avocado oil). Packaging matters because plastic is a likely source of the phthalates Mamavation found, from 8 to 56,808 ppb.

Ingredients & processing 35%
One ingredient, pressed or rendered rather than solvent-extracted and refined, with nothing added.
Independent testing 25%
Highest for independent tests showing it is what the label says (avocado and olive oils are often cut or stale) and free of contaminants.
Packaging 15%
Glass or tin. Plastic costs points.
Trust 10%
Highest when the maker names everything, answers questions, and has no recalls, warning letters, Prop 65 notices or lawsuits over safety or labeling. Points come off for unresolved problems and for paid promoters it does not disclose.
Value 15%
Price per ounce against the others here that pass.

Each product scores every one from 1 to 5, and its rating is the weighted average. We list only products rated 3 or above that break none of our rules.

  • Hexane-extracted oils, and “vegetable oil” blends that do not name the plant.
  • Clear plastic bottles kept under shop lights.
  • Health claims for a cooking oil that go beyond its fat profile.
  • Oils made by fermentation whose maker will not name the organism or say whether it is genetically modified.

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