I’ve pretty much given up on vegetable oils - corn, safflower, peanut, canola, etc.
I use olive oil for dressings, etc. But I don’t cook with it.
For cooking, I use Coconut oil. It handles the heat better.
Coconut oil has a great secret, however, that you should be aware of. It is about 2/3rds medium chain triglycerides, which are very different from other oils and fats.
http://en.wikipedia.org/wiki/Medium-chain_triglycerides
“MCTs passively diffuse from the GI tract to the portal system (longer fatty acids are absorbed into the lymphatic system) without requirement for modification like long-chain fatty acids or very-long-chain fatty acids.
“In addition, MCTs do not require bile salts for digestion. Patients that have malnutrition or malabsorption syndromes are treated with MCTs because they do not require energy for absorption, utilization, or storage.”
What this means in practical terms is that Coconut oil is the preferred oil for people who have difficulty in absorbing or digesting other oils.
“Some studies have shown that MCTs can help in the process of excess calorie burning, and thus weight loss. MCTs are also seen as promoting fat oxidation and reduced food intake.”