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From Crisco to Cold Pressed: A Kentucky Dude’s Guide to Cooking Oils

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Chris Grimes & Stephen Bird
May 28, 2025

From Crisco to Cold Pressed: A Kentucky Dude’s Guide to Cooking Oils

Let’s be honest, most of us grew up in kitchens where cooking oil was whatever was on sale or that same bottle of vegetable oil that’s been around since Y2K.

But choosing the right oil isn’t just about taste, it’s about health, performance, and longevity.

Oils play a critical role in nutrition, digestion, and even recovery.

The wrong choice? You’re adding unnecessary trans fats, oxidized oils, and inflammation to your diet.

The right choice? You’re fueling your body with clean energy, essential nutrients, and better overall function.

So, let’s break it down. Because oils ain’t just for frying catfish anymore, fellas, they’re the unsung heroes of flavor, texture, and health.

The Science Behind Oils

Oils come from fats extracted from seeds, nuts, fruits, and grains. How they’re processed directly impacts their nutritional value, oxidation risk, and best application in the kitchen.

  • Cold-Pressed: No heat is used, keeping nutrients and antioxidants intact. Best for dressings or light sautéing.

  • Refined: Stripped and filtered, reducing flavor but increasing smoke point, great for high-heat cooking.

  • Unrefined: Natural taste with more nutrients, but can oxidize easily and isn’t great at high temps.

Whether you’re fueling workouts, boosting brain function, or just avoiding inflammatory fats, your oil choice makes all the difference.

The Kentucky Dude’s Oil Breakdown

Oil

Smoke Point (°F)

Flavor

Best Use

Canola

400

Neutral

Frying, baking, sautéing

Vegetable

400–450

Neutral

All-purpose cooking

Corn

450

Mild

Deep frying, grilling

Olive (Extra Virgin)

375

Fruity, bold

Drizzling, low-heat sautéing

Avocado

520

Mild, buttery

High-heat searing, roasting

Grapeseed

420

Light, clean

Stir-frying, salad dressings

Peanut

450

Nutty

Asian dishes, frying

Coconut

350

Sweet, coconutty

Baking, curries, bulletproof coffee

Sesame (Toasted)

350

Rich, nutty

Asian marinades, finishing oil

Butter/Ghee

302 (butter), 482 (ghee)

Rich, creamy

Pan sauces, sautéing, baking

Dude Tip: Use the Right Oil, Not the Leftover Oil

Using the wrong oil is like using deer pee instead of cologne—yeah, it’s technically a liquid, but it’s gonna turn some heads for the wrong reasons.

Want better endurance, less inflammation, and smarter nutrition?

Match your oil choice to the right heat and application.

✅ High heat cooking? Go with avocado, peanut, or refined oils.

✅ Salads & finishing? Extra virgin olive oil or sesame oil keeps the nutrients intact.

✅ Metabolism boost? Coconut oil is great for energy but use it in moderation.

✅ Heart health? Stick to olive oil and avoid processed vegetable oils.

And if you’re curious what Crisco is all about… well, click here and prepare yourself for some deep-fried nostalgia.