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There is no reason for anybody to eat rapeseed oil ever. If you want to deep fry and need shelf-stable fat, use rice bran. If you’re stirfrying, peanut oil. If you’re cooking almost anything else use lard or schmaltz or even tallow. Schmaltz or duck-fat for roast taters. If you want flavour and don’t need high temps use fancy olive oil. Peanut or rice bran will do for seasoning cast iron. Flax plasticizes the easiest for seasoning, but it’s not much use elsewhere.