I have several cooking oils:
- Light sesame oil (untoasted), coconut oil, peanut oil, mustard oil - for various regional Indian / other Asian dishes.
- toasted sesame oil for Chinese
- Olive oil for salad dressing and Mediterranean and some bakes.
- Canola for deep frying (once in a while). Luckily we don’t find any off-taste in canola oil. I haven’t yet tried Sunflower oil for this.
- Ghee for some applications
- Butter for some dishes and baking.
I have not yet tried grapeseed or avocado oil. I read about Omega 3 vs Omega 6 but haven’t internalized (ha!) all the details. Some sources say that Canola oil, Olive oil, flaxseeds, walnuts, are good in this regard.
