Do you know which type of cooking oil or fat you should use for each type of cooking you do? If you use oils as toppings, and oils or fats for baking and then some for frying, do you use the same one for all types or do you switch for different types of cooking. Some oils are best not heated at all, and while I think everyone has heard that you should never heat olive oil I am not so sure that it is true. According to International Olive Council, as long as you keep the oil below 400 degrees it is perfectly safe and keeps its nutritional value.
Other than olive oil though which is best for baking and which for frying. And which really shouldn’t be heated? Find out in this great lists of which oils are good for which type of cooking from Nourishing Treasures. While they have the olive oil in the list of shouldn’t be heated, I think you could use it to fry in depending on what you were frying and how hot you needed the oil to be. For simple pan frying I don’t feel that you need 400 and up degrees to pan fry a fish or an egg so I think it would depend on how and what you were frying. Other than that I agree with the rest of their list.