Oils and fats

For each one: how to use it, the best version, how to prepare it, what it does, and where it goes wrong.

Avocado oil

The oil for the pan. It works cold as well, and then it does something most oils do not.

How to use it: Cooking and frying. It also works cold, over a salad, where it pulls more out of the salad than the salad gives you on its own.

Read on

For your mouth, not your pan. As a rinse it holds its own against chlorhexidine, without the brown staining.

How to use it: Oil pulling. A spoonful in your mouth, let it melt, pull it through and between your teeth for a few minutes, then spit it out.

Read on

The oil you use cold. What makes it worth buying is the first thing a hot pan destroys.

How to use it: Cold. Over the salad, into a dressing, over vegetables that are already off the heat. A spoonful poured over a finished plate does more than the same spoonful that sat in the pan for half an hour.

Read on