The differences of various oils include taste, heat resistance, fatty acid composition and so on.

1 frying food needs oil with good heat resistance. Palm oil, coconut oil and animal oil (lard, butter, butter, etc. ) are usually recommended.

Although these oils look "unhealthy", who will eat fried food for health? Frying itself is the most unhealthy. If these oils with more saturated fat are used for frying, the speed of oxidative polymerization of the oil during frying is not so fast, and the polycyclic aromatic hydrocarbons carcinogens produced will be less, which can be said to make unhealthy food at least a little safer.

For daily cooking, if you want to smoke at a higher temperature, you can use peanut oil, rapeseed oil and rice bran oil (rice bran oil, rice bran oil).

Their fatty acid saturation is lower than animal oil, but slightly higher than other vegetable oils. It is ok to fry for a few minutes or ten minutes in a short time.

Blended oil sold in supermarkets is usually suitable for cooking. They are made of various vegetable oils. Although the cost is low, the proportion of fatty acids after blending is appropriate, and it is cheap and good in general.

3 Daily cooking, if you rarely smoke, you can use soybean oil, sunflower oil, corn oil, non-virgin olive oil, mustard oil and so on.

They contain a lot of unsaturated fatty acids and are prone to oxidative polymerization after long-term or high-temperature heating. It is best to put the vegetables in before the smoke is obvious. In fact, for the clear and transparent refined oil, the temperature of oil fume emission has obviously exceeded 200 degrees Celsius, which is a carcinogen risk. Home cooking 160- 190 degrees Celsius is enough. Cooking fume pollutes the kitchen, pollutes the air (seriously produces PM2.5) and hurts the chef's skin. It is a carcinogen of lung cancer.

Some oils eaten for health care, such as linseed oil, perilla seed oil and virgin olive oil, should not be fried at high temperature. They are either not heat-resistant or contain "impurities (harmless to health)", making them easy to oxidize. Can be used to make soup, salad, or add a little after cooking.

Some oils eaten for flavor are high in calories, which will lose flavor and are not suitable for cooking. Such as sesame oil, pepper oil and so on.