I asked 4 chefs if butter or oil is best for cooking - they all said the same thing

We all know the feeling. You start to prepare a nice home-cooked meal then find yourself wondering which is the better ingredient to cook with: butter or oil?

Both are fats, both are valid options and you may have had previous success with both. But wouldn't it be great to know with confidence that you've made the right choice when it comes to a key ingredient of the cooking process like butter or oil?

I'm a keen home cook - some of my dishes include a healthy chocolate mousse made from olive oil, a healthy chocolate peanut bar that tastes better than Snickers, and the world's best spaghetti bolognese. But I was never sure if butter or oil was the best to cook with.

So I asked four chefs with far more experience of cooking than me - and they all emphatically said the same thing.

Dennis Littley, chef and recipe expert at Ask Chef Dennis, has over 40 years experience as a chef and 50 years of experience in the food industry. He said: "In my many years of cooking as a professional chef and being in the food industry I've learned that the choice between butter and oil isn't about one being better than the other. It's always about using the right fat for the dish or recipe you're making.

"Butter delivers and creates a depth of flavor that's hard to replicate, especially in sauces, vegetables and delicate proteins. But because of its low smoke point, it doesn't hold up well under high heat. That's why in restaurant kitchens we'll often combine butter with oil. This is because it gives us the flavour from the butter with the stability of the oil, allowing us to sear or sauté without burning.

"For higher heat methods like roasting or pan-searing, olive oil, grapeseed or sunflower will give you that clean, steady performance you need. And alternatives like ghee or avocado oil have become staples in my kitchen because they give you butter's richness with a smoke point that can handle professional-level cooking.

"What I'd tell any cook at home is to stop thinking of butter and oil as if one is better than the other. They're both very great staples to have in your kitchen. And knowing when to use each or how to combine them, is part of what can elevate a dish. After years behind the stove, that's the difference I see between a plate that's simply good and one that really stands out."

Jessica Randhawa, owner and chef at The Forked Spoon, a recipe and meal plan website, said: "When starting a recipe, I like to think about the flavour that I am going after and the smoke point of the fat that I am using. For example, I tend to use low smoke point butter for northern European dishes to match that flavor profile.

"I use olive oil for Mediterranean-inspired dishes because it complements the flavor, but I will switch to high-smoke-point oils like peanut oil when stir-frying Asian recipes. I always try to match the right fat to the dish."

Maricel Gentile, chef and owner of Maricel's Kitchen in East Brunswick, New Jersey, and author of Maricel's Simply Asian Cookbook, said: "After years of teaching thousands of home cooks and appearing on Food Network, PBS and Hulu, I can say with confidence that there is no one-size-fits-all answer when choosing between butter and oil. The choice depends on the cuisine, the cooking method, and the heat level.

"For high-heat cooking like stir-frying or searing, I recommend oils with a high smoke point such as canola (rapeseed in UK), vegetable oil or peanut oil. Canola is my number one choice usually as it does not impart any flavor. Other choices would be grapeseed or avocado.

"They can handle the heat without burning or turning bitter. In my Filipino and other Asian dishes, the right neutral oil is as important as the freshness of the ingredients. For flavouring or finishing, toasted sesame oil adds depth, but it is never for frying due to its low smoke point. Olive oil sings in Mediterranean dishes but would overpower delicate Japanese tempura.

"Coconut oil is another favourite, especially in Filipino and south-east Asian cooking. For high-heat methods, I reach for refined (purified) coconut oil, which has a higher smoke point and a more neutral taste. When I want that warm, tropical fragrance, like in coconut milk, based curries or desserts, I use virgin, unrefined coconut oil, which is less processed and keeps its natural aroma.

"When I want richness and depth in a dish, especially in European-inspired cooking, I turn to butter, or a mix of butter and oil. The oil prevents the butter from scorching, while the butter brings that nutty, golden flavor. Even within butter, I choose with intention: cultured butter for French cooking, unsalted for seasoning control, and sometimes ghee for butter flavor with a higher smoke point.

"Most importantly, I teach my students to match the fat to the cuisine. Using the right oil or butter is like speaking the right dialect, it makes the dish authentic and complete."

Kimberly Lock, a chef and founder of kitchen lifestyle brand Fifth Fork, said: "I have some very strong opinions on the use of butter and I'm all for it! Butter is such a versatile food to cook with. I love it because it adds flavour, it can enrich sauces when used as a finishing addition (beurre monté technique), and it is the foundation of one of the most important components in cooking: a roux!

"All that said, sometimes an oil is needed instead, such as for frying. I will use rice bran oil as a neutral oil when I need a higher temperature, but for sautéing, I love olive oil for its health benefits and flavor.

"Being from the South [of the USA] and starting at an early age to cook with my Nana, I always have bacon grease on hand. I cannot make green beans, collard greens or my most cherished Sunday gravy (for biscuits and gravy) without it!"

So there you have it - all four chefs clearly agree on one thing: when it comes to butter or oil for cooking, neither is best. Rather, it depends entirely on what you're cooking!