I've heard conflicting things about both of them. Fran McCullough, I think, likes both and thinks they're good for cooking. Others think you shouldn't heat them. I'm not sure who's right. Best bet, though, is again to look for cold-pressed sources rather than a commercial brand like Planters that you find on the grocery shelf because of the hydrogenation issue.

As for the dark, roasted sesame oil that you use in Chinese food -- it's almost certainly bad for you, but I use it in tiny amounts as a flavoring anyway because it's so delicious and I haven't found a substitute for that flavor. I figure if 98% of the fat I eat is good, and I'm managing to avoid the really evil stuff, an occasional tsp. of sesame oil won't kill me.

--Ruth