When I cook vegetables on the stove I usually simmer
them.  I will usually put a little water or bone broth
in first and then a tablespoon or so of oil  with a
little salt (1/4 t).  I think that it is better for
the oil to cook that way.  The oil stays on top of the
water and the water when it is boiling only gets to
212oF.  I think that that temperature is okay for most
oils, even flax (although I don't use flax).  

A suggestion for baking is duck and goose fat.  I find
those fats to particularly work well with meats that
have a skin like chicken and turkey.  It works better
than butter with sealing in the juices resulting in
the meat coming out very tender.

Mike

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