diff --git a/food_related/cooking_oils.md b/food_related/cooking_oils.md
new file mode 100644
index 0000000..7712907
--- /dev/null
+++ b/food_related/cooking_oils.md
@@ -0,0 +1,107 @@
+Here is your refined and **general-purpose guide to common cooking oils in the U.S.**, with the **focus solely on oil profiles and general culinary uses**—no potato-specific context:
+
+---
+
+# Common Cooking Oils in the U.S.: Profiles, Smoke Points & Best Uses
+
+Understanding the properties of different oils—especially **flavor, smoke point, and stability**—helps you choose the right one for any cooking method, from sautéing to deep frying to finishing.
+
+---
+
+## 🔑 Key Considerations
+
+* **Smoke Point**: The temperature at which oil begins to smoke and degrade—important for frying and high-heat cooking.
+* **Flavor Profile**: Ranges from neutral to distinct; impacts the dish's final taste.
+* **Nutritional & Chemical Stability**: Affects how well the oil holds up to heat, storage, and repeated use.
+
+---
+
+## 🥜 1. Peanut Oil
+
+* **Flavor**: Lightly nutty, subtle.
+* **Smoke Point**: \~450°F (232°C)
+* **Best Uses**: Deep frying, stir-frying, high-heat applications.
+* **Considerations**: Excellent thermal stability; may trigger peanut allergies.
+
+---
+
+## 🌱 2. Canola Oil
+
+* **Flavor**: Very neutral.
+* **Smoke Point**: \~400°F (204°C)
+* **Best Uses**: Frying, baking, grilling, salad dressings.
+* **Considerations**: Low in saturated fat, high in omega-3s. Popular for heart-healthy diets.
+
+---
+
+## 🧪 3. Vegetable Oil (Generic)
+
+* **Flavor**: Neutral to mildly sweet (varies by blend).
+* **Smoke Point**: \~400–450°F
+* **Best Uses**: All-purpose cooking—frying, baking, sautéing.
+* **Considerations**: Usually a mix (soybean, corn, sunflower, etc.); performance depends on specific blend.
+
+---
+
+## 🌻 4. Sunflower Oil
+
+* **Flavor**: Mild, clean.
+* **Smoke Point**: \~440°F (227°C)
+* **Best Uses**: High-heat frying, sautéing, roasting.
+* **Considerations**: High in vitamin E. Refined versions handle heat better.
+
+---
+
+## 🌽 5. Corn Oil
+
+* **Flavor**: Mild, slightly sweet.
+* **Smoke Point**: \~450°F (232°C)
+* **Best Uses**: Frying, baking, marinades.
+* **Considerations**: Inexpensive and common in commercial kitchens. Often GMO unless labeled otherwise.
+
+---
+
+## 🌴 6. Palm Oil / Red Palm Oil
+
+* **Flavor**: Neutral to earthy (red palm is stronger).
+* **Smoke Point**: \~450°F (refined)
+* **Best Uses**: Deep frying, commercial cooking, shelf-stable products.
+* **Considerations**: Highly stable; concerns over environmental impact unless sustainably sourced.
+
+---
+
+## 🫒 7. Olive Oil (Refined vs. Extra Virgin)
+
+* **Flavor**: Ranges from neutral (refined) to robust and peppery (extra virgin).
+* **Smoke Point**: \~465°F (refined), \~375°F (extra virgin)
+* **Best Uses**: Refined: high-heat cooking; Extra Virgin: drizzling, salad dressings, low-heat sautéing.
+* **Considerations**: Extra virgin breaks down at high temps; refined olive oil can handle more heat but lacks complex flavor.
+
+---
+
+## 🧈 8. Ghee (Clarified Butter)
+
+* **Flavor**: Rich, buttery, nutty.
+* **Smoke Point**: \~485°F (252°C)
+* **Best Uses**: High-heat sautéing, searing, roasting, flavor-rich dishes.
+* **Considerations**: Long shelf life, lactose-free, high saturated fat content.
+
+---
+
+## 📊 Summary Table
+
+| Oil Type             | Smoke Point | Flavor         | Best Uses                           | Notes                                 |
+| -------------------- | ----------- | -------------- | ----------------------------------- | ------------------------------------- |
+| Peanut               | \~450°F     | Light nutty    | Deep frying, stir-frying            | Allergen risk                         |
+| Canola               | \~400°F     | Neutral        | Frying, baking, dressings           | Heart-healthy                         |
+| Vegetable (Blend)    | \~400–450°F | Neutral        | General-purpose                     | Check label for exact blend           |
+| Sunflower            | \~440°F     | Mild           | Frying, roasting                    | High in vitamin E                     |
+| Corn                 | \~450°F     | Mild/sweet     | Frying, marinades                   | Often GMO                             |
+| Palm                 | \~450°F     | Neutral/earthy | Commercial, high-temp applications  | Stability vs. sustainability tradeoff |
+| Olive (Refined)      | \~465°F     | Mild           | Sautéing, roasting                  | High-heat capable                     |
+| Olive (Extra Virgin) | \~375°F     | Robust         | Dressings, drizzling, light cooking | Flavorful, not for high heat          |
+| Ghee                 | \~485°F     | Rich/buttery   | High-heat cooking, finishing        | Excellent for flavor, shelf-stable    |
+
+---
+
+Would you like a printable kitchen reference version, or a chart formatted for slide decks, web, or social media use?