Cooking With Coconut Oil

Coconut oil is solid at temperatures below 76 degrees Farenheit, and becomes liquid at temps higher than that.

Both forms are perfectly safe to use for cooking.

Coconut oil has a very high heat tolerance which means you can safely use it for all kinds of cooking.

You can demonstrate this in your own kitchen (although you’ll end up with a smoky room and extra pans to clean).

If you place four pans on
the stove:

- one with olive oil,
- one with canola oil,
- one with sesame oil and
- one with coconut oil,

and turn them all on high flame, guess which one will take the longest to start smoking – you guessed right! Coconut oil wins by a long shot.

Cooking with coconut oil is an age-old practice. It's the safest oil to use for cooking.

If you are nervous about consuming an oil rich in saturated fats, like coconut oil, please take a moment to read some information compiled by one of the world’s leading experts on fats by clicking here.

The best form of coconut oil for every day use is pure, virgin coconut oil, also called VCO. It's very stable at room temperature so it has an excellent shelf life. You can cook with it, but I also prefer to add it to my foods after they come off the stove. That way I get more of the beneficial enzymes found in the raw product.

I melt my coconut oil over steamed vegetables, and stir it into soups and stews.

You can add it to baked goods, soups, sauces...

Cooking with coconut oil is a delicious and healthy practice.

My source for ordering coconut products. Buy in bulk, save money and they ship right to your door: