The best sources of cooking oils are from monounsaturated fats. These oils can be heated without damaging their structure. The best choices are unrefined, cold-pressed, extra virgin forms. It is best to store oils in the refrigerator to avoid becoming rancid. Saturated fat is a more solid, heavy fat, such as meat fats.
Saturated fats are of animal origin.
Unsaturated fat is less heavy, less dense, such as a liquid oil. Fats from plant sources are usually unsaturated. Exceptions are coconut oil and palm oil, which are saturated.