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I see a lot of newbies asking about cooking oils, and honestly, it can be super confusing! There are so many options these days, and what's "best" really depends on what you're cooking.High heat searing needs somthing different than a low-and-slow braise, and baking is another ballgame.think about the smoke point - that's the temperature where the oil starts to break down and can taste burnt. you generally want an oil with a smoke point higher than the temperature you're cooking at.
Beyond smoke point, consider the flavor. Olive oil is great, but the flavor might overpower a delicate dish. Neutral oils like canola or vegetable oil are good for things where you don't want the oil to contribute much. And then there are the oils that add flavor, like sesame oil or some nut oils, which are better suited as finishing oils or for specific cuisines.
Does anyone have a good resource for beginners that breaks down different oil types and their best uses? I'm always looking for ways to explain this better to people!