Cooking oil
tips
Sunflower oil
Taken from Stiftung Warentest
Vitamin E - the cell protection vitamin
Sunflower oil has a particularly high content of vitamin E, also known as a cell protection vitamin. Just two tablespoons cover the daily requirements of an adult. Overall, it is advisable to use different oils in the kitchen.
Sunflower oil likes it dark and cool
Store sunflower oil dark and colder than room temperature. This will keep it for 12 to 18 months. It is best to put an opened bottle in the refrigerator.
Don't dispose of it immediately
If the best-before date has expired, you do not have to dispose of the bottle straight away. Smell it and taste it to find out, if it is already rancid or not. If the sunflower oil is odorless, you can still use it without any problems.
Practical screw cap
Thanks to the easy-to-use screw cap of the sugar cane bottle, you can always close your oil properly.
Rapeseed oil
Taken from Stiftung Warentest
Rapeseed oil for sautéing and frying
Refined rapeseed oil is ideal for sautéing and frying. Deep frying is also possible. When baking, refined oil, margarine or butter can be substituted. If you don't like the taste of native oils, you can use refined ones for salads for instance.
Cold-pressed rapeseed oil
Cold-pressed rapeseed oil is suitable for dressing salads and raw vegetables or for drizzling on warm dishes. Gentle steaming and frying are also possible. At higher temperatures, the aromatic substances that were painstakingly preserved during production will evaporate - they are too good to be used for quick frying.
Don't throw it away immediately
If the best-before date has expired, you do not have to dispose the oil straight away. Smell it and taste it to find out if it is already rancid. If the taste of the rapeseed oil is still okay, you continue using it.
Practical screw cap
Thanks to the easy screw cap of the sugar cane bottle, you can always tightly close your oil.
