There are two different kinds of coconut oil that you should keep stocked in your kitchen. The first, which is unrefined, raw, virgin coconut oil, is the superstar of coconut oils, and the one most touted for its health benefits. With a smoke point of 350F, it can be used for any preparation or recipe under this temperature. But never fear, your high-heat recipes can benefit from refined coconut oil, which can be safely used up to 400F and higher, while still maintaining its MCT content.
When buying refined coconut oil, make sure to go with a trusted brand, which refines the oil using a steam, rather than chemical process, and is not hydrogenated – we want to avoid those trans fats! Store in a cool, dry place, like your cupboard, and don't be alarmed when you see that coconut oil is typically solid at room temperature – if you need it to be liquid, just give it a few seconds in the microwave. So, now that you have your two types of coconut oil on hand, here are some ways you can use them in the kitchen.
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