Rice bran oil is like olive and some other oils in the sense that if it’s refined, it is very neutral in flavor; the less refined it is, the more characteristic varietal and territorial flavor it has. Less-refined has a pleasantly nutty taste.
HA! That’s a good one 
I have a lazy susan full of oils, trying to recall them all:
- Olive oil (not a fancy brand, but extra virgin): salad dressings, Mediterranean / Middle Eastern food, sometimes baking (e.g. orange olive-oil cake).
- Coconut oil - South Indian cooking (mostly for Kerala dishes), Thai cooking, and in the bath (works great on hair and skin especially in the winter with the drying central heating).
- Canola oil - generic cooking oil
- Untoasted sesame (gingelly) oil - most of my South Indian (non Kerala) cooking
- Peanut oil - again for various Indian dishes, one specific Vietnamese type salad dressing
- Mustard oil - Some North Indian dishes and pickles
- Toasted sesame oil - Chinese and similar dishes
- Ghee
- Butter (almost always salted)
I think I got them all …
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