Rapeseed oil

Hello,
I would like to ask, is the best oil in the kitchen for preparing meals refined olive oil and sunflower oil, and therefore also ghee butter? Could you recommend which of these oils is the most suitable for practice and why?
Thank you.

The "best" oil is one that meets three conditions:
1. It does not burn at the temperatures at which you intend to use it,
2. It contains a reasonably balanced ratio of fatty acids,
3. It is affordable.
Refined olive and canola oils are closest to these conditions. Although sunflower oil has a higher smoke point, it contains a high proportion of omega-6 fatty acids, which is a disadvantage given their excess in the Western diet. Ghee indeed has a high smoke point and is therefore suitable for warm cooking, but it does not have such a favorable ratio of fatty acids (saturated fats dominate).
However, it is always sensible to approach the choice of oils pragmatically; it is not absolutely necessary to target just one option. One of the main principles of rational eating is the factor of variety, so it is beneficial to combine sources.

Hello,
I would like to ask why you prefer olive oil for frying (even though you do it only rarely :-) when rapeseed oil is often recommended as the best oil for frying due to its high smoke point, low content of saturated fatty acids, and high omega-9 content...? Isn't rapeseed oil better than olive oil?
And I would also like to ask, what is your opinion on ghee?
Thank you :-).

This claim prevails in our region due to the intense promotion by its manufacturers. Technically speaking, this isn't true because if you compare olive oil and rapeseed oil, both in REFINED form, olive oil proves to be better. It contains more saturated and monounsaturated fats, which are more heat-stable than the polyunsaturated fats that rapeseed oil is richer in.

Ghee is an advantageous fat for heat manipulation—it contains a predominant share of saturated fats, thus having a very high smoke point. However, caution is needed regarding its overall quantity, precisely because of the saturated fatty acids with regard to monitoring the daily ratio between saturated and unsaturated fats (which should be around 1:2).

Hello,

I am currently using Manka rapeseed oil in the kitchen, which is labeled as cold-pressed, gently refined, and suitable for use in both hot and cold cooking. Could it be said that this is a kind of universal form of oil, suitable for use in both cold and hot dishes without making a mistake? However, I understand that this oil might not be suitable for frying?

Thank you for your response :)

Rapeseed oil is a reasonable (= universal) choice in terms of the ratio of represented fatty acids. It contains a low proportion of saturated fats, does not display an unnecessary excess of omega-6, and thanks to its high smoke point, it can also be used for higher temperatures. Like any other fat, it has its limitations; caution is needed during frying to avoid overheating it.