Considerations might be
smoke point temperature
saturated fat content
other health benefits
price & availability in bulk
Since we use it so frequently, it would be good to be informed. I am curious how canola compares to safflower, corn oil to regular "vegetable oil". Palm to coconut. Any thoughts?
Should butter (or ghee) remain a special treat, or can we use it frequently whenever we can? Other animal fats?
What do restaurants use?
What is your everyday oil?
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