Oil (vegetable)

Oil, used generically in cooking, refers to a range of liquid fats extracted from plants or seeds, used for frying, sautéing, baking, and dressing. Its flavour, smoke point, and behaviour when heated vary considerably depending on the source, from neutral vegetable oils to more flavourful options like olive or sesame oil. Selecting the right oil for a given cooking method depends largely on its smoke point and flavour profile.

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