It was during the 1960s that this oil grew in popularity. Moreover, it is used as cooking oil, as a medium for painting and as an ingredient in many other commercial preparations. Safflower oil comes in two types. One is monounsaturated oil and the other is polyunsaturated. While the former is rich in oleic acid, the latter contains high levels of linoleic acid. While the monounsaturated oil is mainly used as a heat-stable cooking oil, polyunsaturated one is a cold oil, commonly used in dressings and is highly nutritional. Even though, the polyunsaturated one is more nutritional, it is the monounsaturated oil, that is predominantly available in the market. Monounsaturated oil is shelf stable, but, has to be stored in a cool, dark place, so as to prevent it from turning rancid. Polyunsaturated oil is more prone to turn rancid, as compared to its counterpart. So, some people store this oil in refrigerator. While, monounsaturated oil is preferred for high heat cooking methods, the other is kept away from heat. You can identify the type of oil from the label on the bottle. Now, you know, which type has to be used for a particular cooking method. However, if you run out of this oil, you can use safflower oil substitutes.
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