T he world of cooking oils is confusing. I keep spotting new ones on supermarket shelves, trumpeting their health claims. Cold-pressed avocado oil, extra virgin macadamia oil, organic coconut oil, premium hemp seed oil … Even familiar oils are mired in controversy. Is it OK to cook with olive oil? Should you avoid seed oils? Meanwhile, prices keep rising – earlier this month, Walter Zanre, the CEO of Filippo Berio UK, said supermarkets were “ taking the mickey ” out of customers over olive oil pricing. I asked the experts which oils are really worth splashing out on. What are the main differences between cooking oils? “All oils contain a combination of saturated, monounsaturated and polyunsaturated fats,” explains Lisa Howard , the Detroit-based author of The Big Book of Healthy Cooking Oils . Where they differ is in their ratio, which may be shown on the label (although in most countries only total fat and saturated fat is mandatory). Howard holds up three bottles of oil.…