For Consistency build a pantry of staples, Part One, Cooking Oils.

Part of the secret to producing consistently good food is to have a well stocked pantry of staple ingredients that allow you to make a wide range of recipes without the need for additional shopping. In addition, having a consistent stock of these items allows you to become familiar with them and how to use them. I found that I developed base recipes using these ingredients that are used as the beginning of many other recipes. All of this plays a very important part of creating consistency in your cooking.

I've created a list of the staple ingredients I try to keep on hand at all times. They include various oils, vinegars, produce, seasonings, and fresh and dried herbs and spices. This list a very good foundation, plus it includes a number of items that represent the types of cuisines I enjoy making.

Part One, Cooking Oils:

Canola Oil or vegetable oil.  
Extra virgin olive oil.   
Grape seed oil.
Sesame oil.
Peanut oil.
Cooking spray.    

Each of these oils serves a different purpose and many can serve several purposes. There are two key factors in the choice of oil.  First do you want the oil to impart flavor to the food? Second what cooking methods and heat level will be used when cooking with the selected oil?

Canola oil or vegetable oils have minimal flavor themselves and a high smoke point that makes them a good choice for deep frying, sautéing, and as an ingredient in pancake batter etc.

Extra virgin olive oil has a fruity flavor that varies by the region from which it was made. A staple in Italian food that is commonly used for salad dressing, pasta seasoning, and in light low heat sauteing. An example of this are the herbed potatoes I mention in some of my recipe posts. They are sauted at medium heat slowly so the oil never reaches the smoke point, the flavor comes through nicely.

As an alternative Grape Seed Oil is a good choice. Lighter in flavor and with a higher smoke point it can be used to sauté very effectively.

Sesame Oil is commonly used in Asian cuisine. It is made from toasted sesame seeds and imparts a nice sesame flavor. Typically used in very small amounts added to cooking foods to add flavor.

Peanut oil is favored for stir frying. A generally high heat style of cooking that requires an oil with a very high smoke point. Very light to neutral flavor.

Cooking spray is a no fat option when you only need a coating of oil, such as for eggs etc.

In addition there are many variants of each of these oils. Trial and error will help you find the types you like the most.  I use a number of infused oils made by placing dried herbs and seasonings in olive oil or grape seed oil and letting the flavors of the herbs be absorbed by the oil. My favorites are basil infused and Lemon infused olive oil.

For heath concerns it is important to know that all of these oils have the same amount of fat per serving (14g). They vary only in the amounts of saturated, polyunsaturated, and monounsaturated fat. Olive oil and grape seed oil would be the most healthy choices.