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Tell me about cooking oil.
I live alone and I'm not a great cook. A quart bottle of cooking oil will last me months. I finally finished my last one and went to pick up another at the store. When I got there, I was confronted by an astonishing array of oils; corn, olive, canola, soybean, etc. So, what are the various merits, drawbacks, uses for all these different types of oil?
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