Which is the best cooking oil for frying and baking?

The best oils to use for frying will be oils that can handle high temperatures, like peanut, safflower or soybean oils. The best oils for baking are oils that can handle medium temperatures and don't overpower the flavors of baked foods, like coconut and canola oils.

Every oil has a certain amount of heat it can take before it starts to break down. When oil starts smoking, that is a sign that the oil has exceeded its heat tolerance and is breaking down. Oil that has broken down should not be used because cancer-causing agents may have formed in the oil. Olive oil is not good for frying or baking because of its relatively low heat tolerance and strong taste, which can overpower baked foods.