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Common cooking oils include vegetable oil, olive oil, canola oil, peanut oil, sunflower oil, and coconut oil.

The smoke point is the temperature at which oil starts to smoke. Cooking with oil past its smoke point can negatively affect flavor and release harmful compounds.

Oils with high smoke points and healthy fats such as avocado oil or peanut oil are among the best for frying.

Neutral oils like canola, vegetable, or light olive oil work well in most baking recipes.

Most oils last from 6 months to a year after opening if stored properly, but always check for changes in smell or appearance.

Cool and strain then reuse for similar cooking tasks, or dispose of it properly—never pour it down the drain.

Yes, you can mix oils to combine flavors or achieve a higher smoke point for certain cooking methods.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Store oil in a cool, dark place in a tightly sealed container to preserve freshness and prevent rancidity.

You can reuse certain oils a few times if they're strained and stored properly, but discard if the oil smells rancid or looks dark and sticky.

Spoiled oil may have a rancid, bitter, or soapy smell, or appear cloudy and thick.

Yes, in many recipes you can substitute butter with oil. Use about 3/4 the amount of oil as would be used for butter.

Most oils don’t require refrigeration, but oils with high polyunsaturated fat (like flaxseed or walnut oil) should be refrigerated.

Usually, 1 to 2 tablespoons of oil is enough for sautéing most vegetables or proteins in a standard-sized pan.

Let oil cool, pour it into a sealable container, and throw it in the trash or take it to a recycling center if available.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.