My every day oil for frying is canola or corn oil. I also have peanut oil for high temp...
Actually, canola and corn oils have smoke points in the same range as peanut oil.
I have found every source of smoke point temperatures for fats differs a little from the others. There seems to be a consensus that these three oils are in the mid 400s for smoke points.
A lot depends on how much an oil has been refined. A highly refined peanut oil, for example, will have a higher smoke point than a less refined peanut oil.