With so many types of cooking oil, a trip to the grocery store can feel overwhelming. What kind should you buy? How do you know what is healthy?

Here is a good rule of thumb about fats: Stick with those that are liquid at room temperature. Olive oil, for example, is full of healthy monounsaturated fat and vitamin E. Healthy fats like these can lower cholesterol.

Butter and coconut oil, which stay solid on the counter, are high in unhealthy saturated fats.

But there are some exceptions to this rule. Avoid liquid oils made from tropical plants, like liquid coconut oil and palm oil. They are higher in saturated fats than other oils.

You will also need to pay attention to an oil's smoke point. Oils become unhealthy with extremely elevated temperatures and when overly used. How often do you reuse your oils after cooking? Think and rethink before reusing previously stored oil for cooking. Your health is important. Discard oil when it is discolored.

Adapted from Mayo Clinic