10 Cooking Oils to Avoid at All Costs (And What to Use Instead)

🔥 10 Cooking Oils to Avoid at All Costs (And What to Use Instead)
Most “vegetable” oils aren’t kitchen staples — they’re industrial products. Extracted with hexane, bleached, deodorized, and stripped of antioxidants, these cheap oils break down fast under heat, releasing compounds you don’t want in your food (or your body).

In this video, we’re breaking down the 10 cooking oils you should ditch immediately — and the smarter swaps that actually hold up in your pan and support better health. You’ll learn:
• Which oils oxidize fastest
• Which labels hide the worst offenders
• Why smoke point doesn’t equal stability
• What to use for high-heat searing, sautéing, dressings, and roasting
• The best oils to keep in your kitchen long-term

💡 Stay to the end for the three clean, high-performance oil swaps that make cooking easier, safer, and more flavorful.

What you’ll learn in this video:
0:00 — Why cheap vegetable oils break down fast
0:45 — #1 Canola oil
2:10 — #2 Soybean oil
3:20 — #3 Corn oil
4:40 — #4 “Vegetable oil” blends
6:00 — #5 Cottonseed oil
7:20 — #6 Grapeseed oil
8:30 — #7 Sunflower oil (standard)
9:40 — #8 Safflower oil
10:55 — #9 Rice bran oil
12:10 — #10 Margarine-based cooking oils
13:30 — The smart swaps (EVOO, avocado oil, coconut oil, ghee, butter)

✔ Best Oils to Cook With:
• Extra virgin olive oil for daily cooking & dressings
• Avocado oil for high heat
• Coconut oil, ghee, and grass-fed butter for stability and flavor
• High-oleic oils when you need clean, high-heat performance

If you care about clean eating, stable energy, and reducing inflammatory foods, this countdown will save you months of cooking with oxidized oils.