There are countless cooking oils to choose from beyond vegetable, canola, or olive oil. And especially as other oils like聽coconut, avocado, and grapeseed have become more popular, it can be hard to know which ones are best to use for saut茅ing versus frying.聽What鈥檚 a home cook to do? Some of these oils are interchangeable,聽some are healthier than others, and some have specific uses. Overwhelmed? We鈥檙e here to help with this easy guide.

Extra virgin olive oil is one of the most common household oils, and its true purpose聽is to be聽drizzled over goodies like crostini or used in homemade vinaigrettes. You can cook with it, but it has聽a low聽smoke point of 325-375 degrees Fahrenheit, which means it burns at a lower temperature than other oils. Your best bet is to save聽EVOO for uncooked dishes聽and for dippin鈥 that crusty fresh bread. Beware: It鈥檚 often mistaken (and misused) for its not-so-virgin counterpart, refined olive oil.

Refined olive oil is a lot more versatile聽than EVOO. It can be used for moderate to higher temp cooking because of its 465-degrees-Fahrenheit smoke point. Much like vegetable oil, olive oil can be an all-purpose go-to for roasting or saut茅ing.

Like olive oil, coconut oil comes in both extra virgin and refined options. Extra virgin will taste coconutty, while refined will have a neutral taste. Coconut oil has a fairly low smoke point of 350 degrees Fahrenheit, but it does the trick when saut茅ing聽meat, tofu, or veggies over medium to low heat. And it鈥檚 a *great* substitute for butter in baking. On top of all that, when you鈥檙e done cooking with it, you can rub some of that coconut oil聽on your skin for mega moisturizing.

Peanut oil also comes in both regular (peanutty tasting) and refined (more neutral).聽If you opt for the regular version, make sure the food聽plays well with the strong nutty flavor. Pad Thai? Heck yes.聽With a smoke point of 450 degrees Fahrenheit, refined peanut oil is fab for deep frying 鈥 so if you鈥檙e planning on making some crispy golden fried chicken anytime soon, we highly recommend grabbing yourself some.

Sesame oil is best used as a finishing oil. If you鈥檙e rockin鈥 a聽stir-fry, a little drizzle of sesame oil as you plate the dish is聽everything.聽Though it has a smoke point聽of 350 degrees Fahrenheit, its flavor shines if it鈥檚 not cooked. Toasted sesame oil will have a more intense flavor than its regular counterpart.聽Use either聽in marinades聽or salad dressings聽paired with ginger, soy, and citrus fruits like lime, lemon, and orange. The flavor is nutty, so you鈥檒l want to聽reserve it for Asian, Mediterranean, and Middle Eastern foods and forego the sesame oil when cooking Italian.

Grapeseed oil is a neutral-tasting oil with a smoke point of 390 degrees Fahrenheit.聽Though it boasts some health benefits, it鈥檚 very high in omega 6 and 9. Since聽Americans already have a lot of both of those fats in their diet,聽it鈥檚 advised to use it sparingly. Try it when聽saut茅ing meat聽or if you鈥檙e making homemade聽mayo.

Vegetable oil, corn oil, and canola oil are all extremely useful. They have a smoke point of 400-450 degrees Fahrenheit, which makes them ideal for high-heat pan frying and deep frying. They also don鈥檛 carry a strong flavor the way that peanut, sesame, and olive oils do. The downfall? This stuff isn鈥檛 great for you health-wise, which is why many are opting for the pricier selections on the shelves, like avocado oil.

This one, though. Yes, it鈥檚 on the pricier side (that鈥檚 probably an understatement), but it鈥檚 high in healthy fats and makes for a great drizzling AND cooking oil with a smoke point of 375-400 degrees Fahrenheit. Basically, avocado oil does聽it all (including emptying your wallet). Whether this聽versatile聽and buttery-flavored oil is worth the price tag or not is up to you.

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(Illustrations via Yising Chou/Brit + Co)