Some practical lessons about cooking oils for amateur chefs: - Learn to understand what's meant by "neutral oils". They are the most versatile, and best for am

Some practical lessons about cooking oils for amateur chefs: - Learn to understand what's meant by "neutral oils". They are the most versatile, and best for amateurs. - Extra-virgin olive oil has a strong, complex taste. It's difficult to use. Get normal olive oil instead for dishes that need it. (NEVER make mayonnaise or cook eggs with "EVOO". Try it once and you'll understand.) - Different oils will combust at different temperatures. Get a neutral oil with the highest smoke point you can find for deep frying and pan searing. - Toasted sesame seed oil is my most commonly used non-neutral oil because it has a strong but simple taste which works well in many dishes. Walnut & other oils can be nice but usually not worth the extra cost.