I was afraid of that.
With zero experience, it still made sense to ask that question.
Is there a point where rancidity makes a difference, and a point where it doesn't make a difference?
IOW:
Canola oil, by it's very nature, is rancid within days of being produced. They add chemicals and deodorizers to make/keep it palatable. It can obviously still be used, many months after production.
So is there some sort of common sense guideline to using oil that might be rancid? Like, a change in color, viscosity, etc? I'm thinking that just because some smells rancid doesn't necessarily mean it is so rancid it can't be used, right? But obviously, if it is starting to gel, I'd toss it.
Am I making any sense, or just sounding like a stupid newby?