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Fats from plant sources that are liquid at room temperature, such as olive oil, canola oil and peanut oil. Questions about the use of oils or about which oils to choose for a specific culinary purpose are appropriate here. As per the FAQ, please avoid asking about health matters in this tag unless you have a *specific* nutritional question - for example, the effect of saturation on smoke point.

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The problem with deep frying is not the oil...it is with the deep fryer...Heck of a job to clean. I threw it away after using it 3 times a week for 10 months. Try induction. Super fast. …
answered Jul 15 '17 by Paul