Need to know: Are toasted, dark, and Asian sesame oils the same thing--that is, oil made from toasted sesame seeds? Reputable cookbook authors seem to refer to any of the three as superior to light, or untoasted, or, of course, sesame oil mixed with something else, but don't say they are one and the same. Also: Sharon Tyler Herbst writes that sesame oil has a smoke point of 420F, making it good for frying. Everybody else I've checked says exactly the opposite--that it has a low burn point and hence should be used as a seasoning. Anybody know definitively? Maybe in Barbara Tropp or Nina SImonds, which I don't have handy? Grace Young doesn't address...Thanks.