Make it your goal to eliminate coconut oil, palm oil, and cottonseed oil from your kitchen repertoire. Avoid any partially hydrogenated oils. Try using peanut or sesame oils in Asian-inspired dishes, and almond, hazelnut, walnut, or other nut-based oils for salad dressings or marinades. For general food preparation—sautéing, baking, and basic cooking—use canola, flaxseed, or sunflower oil.
Step it up:
Use a different oil in a different dish each night one week. You'll see how versatile healthy oils are, and challenge yourself to make fun, unique dishes that are good for you, too.