I use different oils for different things. Peanut oil for chicken curry, sunflower or canola oil for general cooking where I want neutral taste, hempseed oil for my hair, olive oil and pistachio oil for salads.
Extra virgin Olive oil for many things, yet anything that needs deep fry high temperatures I use coconut shortening. Like French fries I use coconut shortening.
There's is a difference in temperatures between shortening and oil. For frying shortening doesn't burn as quickly..
So coconut shortening at 450°f is perfect for french fries. Corn oil smoke point is at 440°f and vegetable oil is at 400°f.
Peanut oil just doesn't taste right to me for frying.
Grape seed oil for cakes. Butter or lard for bread and pies Soybean oil or peanut oil for frying. Olive oil for most other things. Cacao butter for chocolate. Flax seed oil or lard for fry pans