We favor peanut oil for stir-frying. Oils are where I splurge and all of my oils are organic and unrefined. Look for the best toasted sesame oil; it's so worth it.
Contains the highest levels of saturated fats with a savory yet sweet, slightly nutty flavor. Excellent in Indian and Southeast Asian recipes. Remains solid at room temperature.
There are two types of peanut oil. The most available is pretty much flavorless. Roasted peanut oil has a delicious roasty flavor. I prefer the latter but it can be difficult to find. Use for frying, Asian sauces, salad dressing, soups, and stews.
Safflower oil is pressed from the seeds of the safflower plant, a thistle-like member of the sunflower family. A light, all-purpose oil that is nearly tasteless. Excellent for frying.
An intense flavor makes toasted sesame oil better for finishing a dish rather than cooking. Over-heating will make it taste burnt and slightly bitter. Add at the end of cooking. Store in the refrigerator.
A pale, bland-tasting oil very similar to safflower oil but harder to find. Use for salad dressings, cooking, and frying.
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