Aside for Snowflowr...

You might want to try a little coconut oil for cooking/frying/etc.

We reasoned that it would be better because it can be heated without turning to trans-fatty acids, as do vegetable oils.

(It then followed, in our thinking, that the NOT extra-virgin type might be okay, and cheaper. That's what we have bought, right from the get-go.)

They say that butter (NOT margarine!) can be safely heated, as well...although some disagree.

We like a combination of a little coconut oil (a solid in the jar, during cool weather), and a little butter, for frying...it makes a nice toasty color.

However, butter does not contain unprocessed sea salt...it's usually the 'other' kind. Salt, or sugar, helps in the browning...from caramelization.

You might want to experiment.

Extra-virgin (first press), 'cold' pressed (slow pressed, without solvents) olive oil is suggested for many cooking recipes...but at our house we feel that heating really good olive oil defeats the original purpose.

Judge for yourself. You'll come to your own best ideas.

There is something to be said for choosing foods with their oils still in them, too.

...Like whole flax seeds (they are tender), whole egg yolks (raw or cooked), and others.

Apparently, the Essential Fatty Acids (EFA's) are fragile...the less 'done' to them, the better...including the aggitation of egg yolks, in beating. They say that breaking the long-chains of EFA's isn't wise.

Good luck!

F.