The recently started thread on this board about what oils a properly stocked kitchen should have frightened me. Smoke points, harmfully heated olive oil, finishing oils?! I don't know what these things mean!
Is there a good primer on cooking oils that someone can point me to? I use canola or olive oil for everything, including cooking in my cast iron pans which I gather is unsafe somehow? What does your average home cook need to know about the different oils out there?