Never throw away this part of the oil cap. We’ll tell you why

08.09.2022
| Reading time 3 minutes

Most likely, after opening the oil, throw the small cap straight into the trash with your fingertip. But do you know that it has a function? And quite sophisticated!

Just opening the oil can make a person angry! You try your best not to get oil on your hands, but most of the time it doesn’t work. When you’re done with the lid, you want a few drops in the pan and your hand will run out so you can fry the chops in oil.

You can only be reassured by the fact that most of us suffer like this. Yes, we understand, but that probably won’t satisfy you very much. We can’t make opening the oil more comfortable for you, but we could at least try the second step – dosing the oil, because there is a simple and effective trick for that.





We come across a large selection of oils on the market. Some are suitable for cooking, some are more suitable for cold cooking, and some are not suitable for cooking at all.
Source: Shutterstock

It doesn’t matter if you are handling a liter or a five liter oil, all plastic containers have these caps. Since many of us don’t know that this piece of plastic can be used for something useful, the lid ends up in the trash can.

Try this trick and you will no longer be surprised by an unwanted large amount of oil in your salad. The dosage is convenient and safe, especially when applying oil to a healthy salad, which you also want to drizzle with a healthy amount of oil. Because unwanted frequent “shelling” can also mean unwanted weight gain for you.

How to use a plastic cover

Underneath each plastic screw-on oil cap is another cap that has a finger loop for easy handling. What are we going to talk about… it’s not easy manipulation at all. If you can get into the bottle without incident, turn the cap with the handle upside down and put it back in the neck. This creates a much smaller space and the oil does not flow in a jet.

You can see how it works in the following video:

Not every oil is suitable for everyone

We come across a large selection of oils on the market. Some are suitable for cooking, some are more suitable for cold cooking, and some are not suitable for cooking at all. That’s why it’s good to know the smoke point, that is, the temperature at which the oil starts to burn. This means that an oil with a lower smoke point is more suitable for cold cooking. If you like to fry, choose an oil that will ideally have a smoking point higher than 190 °C, because it is fried in the range between 150 – 190 °C.

Olive oil – you may be surprised by the fact that olive oil is suitable for both hot and cold cooking. It can be used, for example, when baking. But watch out! Bring only extra virgin olive oil into the kitchen.



Sunflowers can also serve as a wind for flowering

Sunflower oil is more suitable for cold kitchens, as its smoking point is around 110 °C.
Source: Shutterstock.com / Cheng Wei

Canola oil – it’s him, the frying champion! It starts burning at 240 °C.

Sunflower oil – the smoking point is somewhere around 110 °C, which many people may not know and are happy to fry steaks on. But sunflower oil is more suitable for salads.

Resources: fresh.iprima.cz, chalupari-zahradkari.cz, prosvet.cz

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