Cooking oil is a liquid fat derived from plants, animals, or synthetic sources that is primarily used in food preparation. It serves as a medium for frying, baking, sautéing, and dressing food. Common types include vegetable oils (like canola, soybean, and olive oil), animal fats (like lard and tallow), and specialty oils (like avocado and coconut oil), each offering unique flavors, smoke points, and nutritional profiles
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