Oils and their benefits

Recently I have come across this article and found it very useful in choosing the right oil for my family.

Oil Type	Flavor	Use It For
Extra Virgin Olive Oil	Produced from the first pressing of olives that have been picked the same day, it has a strong olive flavor and a peppery finish.	Salad dressings or as a condiment. The oil’s low smoke point means it can give food an unpleasant flavor if cooked on high heat.
Pure (regular) Olive Oil	Made during subsequent olive pressings, with some filtering and refining. Mild olive flavor.	Low- to medium-heat cooking and sautéing (since it has a higher smoke point), and in dressings.
Canola Oil	Pressed from canola seeds, this mild-flavored, omega-3-rich oil has the least amount of saturated fat of all oils.	Cooking, frying, and baking; its high smoke point makes it a good all-purpose oil.
Corn Oil	Made from the germ of corn kernels, this vegetable oil is almost tasteless.	Frying - corn oil has a high smoke point and adds no flavor. Can also be used for sautéing.
Flaxseed Oil	With the highest concentration of omega-3 fatty acids of any nonfish food, this oil has a nutty flavor.	Salad dressings and for topping vegetables, since heating destroys its omega-3s.
Walnut Oil	Contains omega-3s and vitamin E. Has a distinct walnut flavor, so use only a small amount.	Salad dressings and to drizzle on vegetables. More expensive so refrigerate to extend shelf life.