1. rice bran oil, hands down, is the best oil i've used for sauteeing, stir-frys, etc. i haven't deep-fried with it, but i will tonite. there is no smoking problem with this oil.
2. pecan oil because it's just as 'light' as rice bran oil but the $$$$ hurts. ouch.
3. grapeseed oil - high temp properties are good, but again, $$$.
4. evoo - i use to finish dishes and for salads.
i'm using the california rice bran oil that is also noted for its high content of oryzanol.
pssssssssssst... it's on sale right now too.