I am looking for a high smoke point oil. Just using EVOO is not working the way I want. May be I am not giving food enough time in the pan, but I am interesting in trying something else, because there may be a better way and I am curious. So, I found this half gallon of canola oil from Costco in the cupboard. My wife buys things and puts them there. Now I read that there is a big difference between "refined" an "unrefined" oils. What the heck does that mean??? If it is that important, shouldn't it be indicated on the container???? The contain does not mention anything about "refinement". Check out this link. http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats Someone give me an idea of what to cook with please.