— Beth Gonzales

There are definitely different smoke points for oils. Um, olive oil, uh, uh, oddly enough, has a very low smoke point. So it's like 220 degrees, I believe that it starts to smoke off. Um, and basically that, uh, you know, kind of alters the flavor of the oil, um, and gives you more of a burnt like flavor, and you'll actually see kind of a black smoke coming off of it when you're actually cooking, um, using that. Um, most people want to use, uh, high heat cooking oils when you're cooking something like that. Um, you know, avocado oil is a great one to be able to use. Uh, you know, canola oil, some people like to use as well too. Um, but there are a lot of different high heat, uh, oils that, um, kind of an everyday oil for cooking if you'd like to use those. Olive oil is great for things like salads, for dressings, um, for finishing. So if you really like the taste of oil, you can finish with it as well. It's actually great for sauces too, so a lot of people will put it at the end of a sauce just to make sure that it's not being heated up too much. Um, so those are great ways to be able to use the lower smoke versus the higher smoke, uh, oils. Now for storage wise, uh, you typically wanna keep them in a cool, uh, dark place so they're not getting a lot of sunlight through them. Um, and um, that's probably about the extent of what I do is, you know, in a, um, like just in a pantry is fine. Just make sure it's a dark place at the same time too.