Whatever you use, NEVER EVER use hydrogenated oil. Any virgin oil has to be better for you.
As for taste, the best frying oil for me was sesame oil fresh from my father’s farm in India. I still can not forget the exquisite taste of stuff fried in sesame oil, from 60+ years ago.
I love sesame oil, but we use it mainly as a seasoning. We generally use olive oil, coconut oil, and butter for cooking (sometimes bacon grease).
Got rid of all the hydrogenateds long ago.
Mother used to make something which us kids just loved. Looking back I think it may have been mostly lard. Probably horrible for us.
She would slice potatoes thin but not as thin as potato chips. She would then fry them in lard. After that, near as I can remember, all she did was dump a lot of flour in it and stir it until it was about the consistency of thick soup.
It was delicious but please someone tell me that we weren’t eating lard and potatoes with a bit of flour.
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>> “Whatever you use, NEVER EVER use hydrogenated oil. Any virgin oil has to be better for you.” <<
Doesn’t make sense.
All of the better oils are hydrogen saturated; are you talking about artificially hydrogenated shortning?
The main oil not to use for anything is Canola (Rape) which is an industrial lubricating oil that now has no commercial purpose due to the fact that steam turbines are falling out of use on ships.
Since it has no legitimate use, they’re trying to use it for population reduction.
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