Using the Right Oils

Did you know certain oils are best for certain types of dishes? And we're not just talking flavor - heating an oil past its "smoke point" will also result in a nutritional breakdown. But thanks to this helpful article from Shine, we've got a handy table to help:

Cooking Heat	Oil	Best Use
No-Heat	Flaxseed	Salads
Low to Moderate	Coconut Corn Olive Sesame Walnut	Baking (low heat) Light Sautéing Pressure Cooking Salads
Medium Heat	Macadamia Nut Peanut Safflower Canola	Baking (medium heat) Sautéing Stir-Fry
High Heat	Avocado Grapeseed Sunflower Soybean/Soy	Deep Browning Deep-Frying Searing