Which types of fat are less likely to become rancid because they have no or few double bonds in…

➤ When should I choose saturated or monounsaturated fats for cooking and storage?
Choose saturated or high-oleic monounsaturated oils for high-heat cooking because they resist oxidation and breakdown. Use monounsaturated oils for everyday sautéing and dressing. Store oils in cool, dark places in tightly sealed containers. Refrigerate delicate polyunsaturated oils like flaxseed and fish oil to slow rancidity.