In our mother's kitchens anything that needed frying was done in butter, margarine or lard. But these fats are high in saturated and trans fats and are detrimental to health. Today we know that frying or sauteing should be done in oils much lower in saturated and trans fats. Gone are the days of reserving the bacon drippings in an old tin can.
A variety of healthy "nouveau" oils are now available to choose from, each with its own purpose and star qualities. Don't relegate yourself to using just corn or olive oil. Try any of these in your familiar receipes and get ready for a pleasant taste surprise.
Remember that oils can go rancid, so please remember to store in a cool dark place away from the stove or other heat. If you store oil in the refrigerator, it may solidify. Don't worry, just set it on the counter for an hour before using and it will return to its liquid state.
HAZELNUT OIL
Hazelnut oil is highly fragrant with a sweet, nutty taste. It works well in dressings, marinades and baked goods.  It has a relatively high smoke point so it can be used for general cooking.  It keeps well in the refrigerator or in a cool dark place.
WALNUT OIL
Walnut oil is cold pressed from dried walnuts.  The flavor is fantastic! Use it mainly in cold dishes and dressings. Mixing it with a flavored vinegar is a heavenly salad dressing.  Do not use walnut oil for pan frying because it has a low smoke point and goes rancid over heat.
PUMPKINSEED OIL
Austrian styrian pumpkin seeds have no shell, which makes them perfect for pressing into this intensely colored oil. The resulting liquid is dark green tinged with red, thick and fragrant. The oil is lovely in warm potato salad or drizzled over vegetables. Pumpkinseed oil cannot withstand high temperatures so do not use when frying or sauteing. It will burn and destroy valuable nutrients.
AVOCADO OIL
This bright green oil is a very versatile oil. It works well with lemon, chilis, salsas and strong herbs. If you are already cooking with olive oil then think of avocado oil in the same way.,  Avocado oil has a high smoke point - it will not burn or smoke even at 500 degrees Fahrenheit which is higher than olive oil.  This verdant green oil is loaded with antioxidants including Vitamin D and E and a phytochemical called beta-sitosterol. This plant compound helps reduce levels of LDL "bad" cholesterol and balances levels of HDL "good" cholesterol. Give it a try next time you plan to saute something.
RICE BRAN OIL
Rice bran oil is the new kid on the block when it comes to oils.  This clear, almost colorless liquid possesses unique properties including an appealing nut-like flavor, many health benefits and a high smoke point, making it useful for frying.  It is loaded with gamma-oryzanol and tocotrienols.  Gamma-oryzanol is a potent antioxidant and it helps to strengthen muscles. Best of all it converts fat to lean body mass! Tocotrienols are a form of vitamin E that helps protect against cellular damage and preserves youth. Those should be plenty of reasons to include rice bran oil in your kitchen pantry.

OIL SMOKE POINTS

Oils	Fahrenheit	Celcius
Flaxseed	225	107
Pumpkinseed Oil	225	107
Butterfat	350	177
Coconut Oil	350	177
Walnut Oil, Canola Oil	400	204
Almond Oil	425	218
Extra Virgin Olive Oil, Cottonseed Oil	420	160
Hazelnut Oil	430	221
Sunflower Oil, Olive Oil, Peanut Oil	440	227
Corn Oil, Palm Oil, Safflower Oil	450	232
Rice Bran Oil	490	254
Soybean Oil	495	257
Avocado Oil	520	271