Oils - olive, canola, coconut, ghee, others?

[DCJenn]

I have a problem with oils and vinegars. I have so many different kinds that I use in different ways. For general baking, I use canola. I don't make baked goods that often so it's not like I have to worry all that much about it. For general cooking, I use the cheaper olive oils. I use peanut oil for high heat cooking. It's the best I've found. For salads and dressings I have several flavored olive oils, walnut oil, really good olive oil and a shit ton of different vinegars. Grapeseed oil is also a good mixer with flavored vinegars for salads or vegetables. (grapeseed oil w/ tarragon vinegar, orange olive oil with vanilla fig balsamic vinegar, walnut oil with pomegranete balsamic- those are some of my favorites for dressings right now)

J.

[ides]

I'll try peanut oil for my high heat. I make falafals and basically pan fry the balls in a bit of oil. I do bake muffins regularly so I need some substitute for canola and don't really feel good about using a ton of butter.