Matt Kerley, the executive chef at Blue Jacket, joins Real Milwaukee to talk oils. Olive oil is good for low heat sauteing. It has low flash point, meaning it will turn bitter and leave a heavy taste when cooking at high heat. Olive oil is also good for salad or as a garnish. Peanut and sesame oil age great for high heat -- mostly wok-style cooking. These oils will leave a strong flavor. Rice bran, corn and canola oils are great for everyday cooking. They have high flash points and leave no residual flavors. Just make sure you use light amounts to avoid greasy foods.