What properties of plant-based oils such as soybean, canola, peanut, and sunflower make them so useful for cooking?

Question

How does something from a plant make things like breadcrumbs and meat crispy and evenly cooked, albeit much higher in calories?

In: 1

Answer 1

They are naturally very bad for cooking and easily go rancid so they go through extensive refining which involves high temperatures and some chemicals. The process removes heat-sensitive ingredients so whatever’s left doesn’t go smoking in high temperatures.

They are very unhealthy, though, despite all the marketing to the contrary. Better use Lard, ghee or tallow.