It's a great method to choose the oil that you think will go best with the flavors of a dish. Another thing to consider is the amount of heat you are cooking the food with. Canola, grapeseed, peanut, coconut, or avocado oil are best for high-heat cooking techniques such assearing proteins, stir-frying, or sautéing. For raw applications, like vinaigrettes or dipping, we recommend a good olive oil. Olive oil is also best for cooking at a lower heat.
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