The important thingis to eata little of allthe oilsbut stillthe firstcold pressingwhich preserves thenutritional qualities.
Sunflower oilcanbothbe used incooking(fried)inseasoning.
Do not usefor friesorBourguignonnefonduecookingtoo long.At thestove,there areno worries fora steak,anomelet,fried potatoes, it has anice consistency, you will useless, andit leavesa noteof toasted almonds.
Buthis forteisof coursethe seasoning.Itis deliciousalone or witha hint ofwalnut vinegarorsherry.
Rapeseed oilis only used ina wide rangeseasoning withvinegar.It is wonderfulon a salad(endive, lettuce,celery, tomato...), butalsowitha fish filletin coldinput (sea bream,sea bass, cod...).
Itkeeps wellaway fromlight in akitchen cupboard,in acoolcellar.