Knowledge Base > Eric Wynkoop - Ask Me Anything (Office Hours)
![Ask Me Anything (Office Hours)](https://d1c8xu194km6ge.cloudfront.net/course_images/4547/square_thumbnail_Wynkoop.JPG3.jpg)
Eric Wynkoop - Ask Me Anything (Office Hours)
This event was on
Tuesday, March 21, 2023 at 11:00 am Pacific, 2:00 pm Eastern
Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to co… Read More.
Question:
![Maryam A](/assets/users/default_thumbnail-c14152f0fe89cae1cce32e15cdc92f426d801796f87b61f4bb21b89f4b1704ab.jpg)
Is it possible to provide us with the types of oils and which type is best for each cooking process, such as frying, browning, sautéing, etc.?
— Maryam Arnous
Answer:
You should just use one oil. I mean you could just use one oil there's really no particular reason why you need to have a whole bunch of different oils find an oil with the relatively high smoke point and usually that's going to be a refined oil. Okay, you can certainly use any other oil you want but you'll need to control the temperature. So you're not getting close to the smoke point. I mean understand that as we heat oils, they start to change themselves and and probably in ways that are not so good for the body some would argue that using the oils in the first place or not. So good for the body, but let's put that issue aside for just a moment and talk about just the cooking here. So, you know, I recommend finding one that's got a relatively high smoke point and just use one and it's gonna be good for frying and for sauteing right or otherwise the you know the importation of Browning. All right.
![Eric Wynkoop](https://d1c8xu194km6ge.cloudfront.net/avatars/857712/1502306276-Wynkoop_profile.jpg)