Oils

Oils

Olive oil has a really nice flavor but a low smoke point (the temperature at which it smokes), so I often use it when the oil will not be cooked or will be cooked over low heat.
"Virgin" and "Extra Virgin" designate to the quality of the olive oil, based on chemical composition and taste tests. The standards aren't official in the United States, so these labels don't mean a whole lot here.
Canola oil has more Omega-3's than olive oil and a higher smoke point, so it's what I use most.
Peanut oil is commonly used for deep-frying.
Sesame oil is used for flavoring in asian dishes and is generally added near the end, not heated alone in the skillet.
Flaxseed oil, which I use in smoothies only for the health benefits (the flavor is not very good!), should not be heated. Look for "cold-pressed" when you buy it.

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