Cooking Oils - what to use when

It depends what you are cooking. 

If you are cooking at temperatures over 500 degrees, use Safflower oil. If you are using low temperature cooking, less than 300 degrees, use butter (come on, you know you want to - it just tastes better.  Not as healthy as other choices though). These are the oils I keep on my shelf:

Olive Oil - Is a healthy oil - reduces risk of heart disease.  But: don't cook over 320 degrees.  DON'T use in baking sweets or frying sweets because it is one of the strongest flavored oils and will ruin the taste and smell of your cakes, donuts, etc.  Olive oil is my go to oil for salads, marinades  and any meditteranean cooking. (Don't buy in large quantities, it goes rancid faster than other oils). Note:  Extra virgin oils have a lower cooking temp than virgin oils. Don't use Extra virgin over 320 degrees (it will smoke and burn)

Corn Oil - is a healthy oil.  Lowest in saturated fat (only 13%).  Good for baking, frying, salads, you name it.  It is your best all around oil.

Peanut Oil  (use refined, not filtered) - is a healthy oil.  It lowers bad cholesterol levels - 18% saturated fat.  Good for deep frying (use up to 448 degrees).

Canola Oil - is the healthiest choice of all for your heart - only 6% saturated fat.  Good for stir frying and baking. (I don't like the flavor so I don't use in salads or marinades)