What none of the so-called healthy oils tell you is that they are very little better for you than the traditional frying and deep frying oils and fats were, once you cook em. I grew up on lard which my mother rendered herself, when my folks butchered their meat hog. Most of those folks now in their 90's did, too,if you stop and think about it.

Actually the best deep frying oil for not giving or holding an off taste is rendered beef tallow. Gotta agree about lard for pie crusts, and rendered chicken fat (schmaltz in Yiddish) makes pastries to die for.

It is really far more unhealthy to scrimp on one's exercise than to worry too much over which oil or fat is healthiest to fry with, if you are going to fry foods at all.