Safflower oil is a light, general-purpose cooking oil. Because it oxidizes easily, it should not be used for deep-frying. The dark color and nutty taste of unrefined sesame oil make it good for general cooking. Shortening is a hydrogenated product used for baking. Sunflower oil is particularly good for salad dressings and cooking vegetables.
Walnut oil has a nutty flavor that is excellent for dressing salads and saut ing.
Oil can be purchased in bottles, in pump or atomizer sprays, or as therapeutic supplements in capsule form. Processing and refining methods affect the nutritional content, storage life, and safety of fats and oils. Some extra virgin olive oil is still hydraulically processed the old fashioned way and is the most natural form of the oil. Unless the label states otherwise, most oils are extracted by use of a volatile solvent known as hexane, then heated to remove the solvent. Traces of hexene, a known carcinogen, have been found in solvent extracted oils.