"Cleanest" type of oil for sautéing?
I think what Puffin was describing was to simply lay a paper towel over your pan as it cooks to act as a screen guard to prevent spatters, like the one Andy suggested. Don't let it come in contact with the burner, for obvious reasons!
I have the old fashioned metal screen guard kind, and it works too.
As far as oils go, any oil when heated hot will spatter. Coconut, peanut, avocado, and canola oils have pretty high smoke points, which means you can heat them hotter than say, butter or olive oil.
She who dies with the most toys, wins.