From olive to coconut to flax, it's no secret that oils are having a major culinary moment. Good thing, too, since most of them are rich in unsaturated fats that'll help keep your heart in tip-top shape, says Stephanie Hoban, RD, a Houston-based natural foods chef. But what's the smartest way to fit all of these different lipids into your kitchen repertoire? And which oils hold up to each kind of cooking? Read on to learn the best (and worst) oils for eight everyday cooking methods.
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You can't go wrong with safflower or canola oil. But if you're looking to add an Asian-inspired flavor, try toasted sesame oil. All stand up to stir-frying's hot temperatures because of their high smoke point, the temperature at which an oil starts to burn and emit (you guessed it!) smoke. "When oil smokes, it's actually oxidizing and turning rancid, and oxidized