Say I wanna cook up some eggs. What do I use? The butter..? My canola oil? the Olive Oil? What are the benefits and disadvantages of each oil type and your recommendations on each situation? Such as: High heat, low heat, etc. I know Olive oil can not stand high heat. Free radicals are not cool, what oils produce them when heated? I'd just like some general understanding on these topics. Go!
Take on Cooking, Oils, Butter, and Free Radicals.?
- Thread starter Jon
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