What is the difference between all the different cooking oils?

Like EVOO, canola,vegetable etc... Does it matter which ones you use with certain recipies(ie. brownies)?, and can you give some examples?What is the difference between all the different cooking oils?
All oils are different. The ';smoke point'; of the oil is how the oil is classified. The smoke point is the temperature at which the oil begins to smoke. It begins to burn at this point and it can be a fire hazard. The ';flash point'; is the temperature at which the oil ignites.





For example EVOO has a very low smoke point. This is why it is not used in deep fryers or for stir-frying. Peanut oil, on the other hand, has a very high smoke point. It is an excellent oil to use for deep frying and stir-frying.





Here is a list of oils and their smoke points:





Butter 260 F


Clarified butter 380 F


Lard 370 F


Canola oil 448 F


Corn oil 410 F


Cottonseed oil 450 F


Margarine 410 F


EVOO 250 F


Olive oil, pumice 410 F


Peanut oil 450 F


Soybean oil 495 F


Walnut oil 450 F





Here are some good rules of thumb to follow for cooking oils:





Brownies and cookies: use butter, margarine or shortening. Butter has a better flavor.





Pie crusts: Shortening or lard make the best pie crusts





Deep frying and stir-frying: Peanut oil, rice oil, canola oil and sesame seed oil are very good for this





Dressings and mayo: EVOO and grapeseed oil are excellent because of their flavor.





Pan-frying: Clarified butter has an excellent flavor for pan-fried fish, eggs and vegtables. I also like to use an olive oil and claified butter mixture.





Roasted Vegetables: Oils high in flavor are very good. Olive oil and seasame oil are my favorite.What is the difference between all the different cooking oils?
There is a great deal of difference. Olive oil comes from pressed olives. Sunflower oil comes from the sunflower plant. Canola oil comes from the canola plant and so on. Each plant or' ';pressing';, renders a distinct flavor or texture. They also burn at different temperatures. When using a recipe, follow their choice of oils. It's probably the best suited one.
it does matter . . . vegetable oil or shortening is adequate for baking needs. . . . follow the link to learn more . . . i got schooled myself when i first found it