>Safe temperature recommendations
Most of them are a compromise between acceptable taste and ensuring that 100% of bacteria can be killed. You can use lower temperatures for a longer time, and your meats will have a nicer texture and still be 100% safe.
For example, Chicken does not have to necessarily hit 165F to be safe. If you keep it at 155F for at least 60 seconds, it will be have a nicer texture and will be safe. Sous vide methods take this to an extreme. Despite cooking temperatures being much lower than what you might be used to in baking and frying, they are held long enough to kill all microbes.
I would be careful with leafy greens. They are the most commonly recalled foods due to bacterial contamination. Spinach being the most notorious. I usually give them a very good soak and rinse, and tend to eat them at least sauteed a little bit just to be safe. I got sick with salmonella once and do not want to deal with it again.
It depends on type and quality of oil. High end sunflower and vegetable oils can be mostly good for you, but most are trash. Based on current research, excess Omega 6 are the main culprits. Oils that tend to have a lot of Omega 6 are:
>rice bran oil
I stick to good quality avocado and olive oils. You do have to make sure to use quality ones too. Marianne's and Chosen Foods avocado oil is of good quality and widely available in the U.S. Costco has good deal on them if you have one nearby, and their Kirkland olive oils are good too.
Another pro of avocado oil is its very high smoke point, so it is very versatile and harder to burn for novice cooks. Price is the only downside, but it's not crazy expensive or anything. At least in the U.S.
Downside of soaking is that it can mess up your steel or cast iron cookware. Be it rust, or rough surface in medium to lower quality steel dishes.
If something is caked on very hard, you are better off simply pouring some water and dish soap into the pan, heating it up on small fire for a bit. Then just stir the water once in a while, until stuck things are unstuck or are steamed off of your cookware. Of course, it is probably ideal to wash your cookware before things can get stuck to them too hard in the first place.
Washing before eating is something I do too. It gives meats and food in general some time to rest and you do not have to worry about washing dishes after eating.