They say you can keep at room temp. But we don't have central A/C, so I keep mine in the frig. It gets very hard in the frig, but I think that helps, because I just shave off a little bit to cook with.
In a liquid form it might be easier to over use if you get my drift.
I used to use an oil called Carotina. But it is no longer carried in stores near me. It made nice eggs too.
If I do a stir fry I tend to use Canola. But I don't fry much anymore since there is just hubby and me to cook for now.
I broil most of our meats if I am not making stews or soups.
I poach fish. I never make blackened recipes...NOT safe IMO.
And I don't do charcoal at all... we have a gas grill upNorth.
And I cook in glass! New Visions (which is no longer available).
There you have it... the paranoid cook!
__________________
All truths are easy to understand once they are discovered; the point is to discover them.-- Galileo Galilei
************************************
.
Weezie looking at petunias 8.25.2017
****************************
These forums are for mutual support and information sharing only. The forums are not a substitute for medical advice, diagnosis or treatment provided by a qualified health care provider. Always consult your doctor before trying anything you read here.