Healthy Oils: You'll want to choose your oil based on what temperature you'll be cooking at and what flavor you're aiming for and avoid all seed oils. Read why you should avoid seed oils.
Coconut oil is ideal for searing, sautéing, and, depending on the grade, even frying. When it comes to baking, it's a better substitute for butter. Smoke point: 420° F
Save the Extra Virgin Olive Oil for dipping and dressing, and use regular olive oil for cooking and baking. Smoke point: 375° F
Ghee is a form of clarified butter. The milk protein has been removed from butter so people who are dairy-intolerant can (typically) consume it. Since it is composed almost entirely of fat, ghee should still be used in moderation. Smoke point: 482° F
Avocado Oil is rich in monounsaturated fats, neutral in taste, and ideal for high heat, so you can use it for almost any type of cooking. Smoke point: 400° F
Lard has always been prized as a cooking fat because it has a higher smoking point than other fats. For that reason, foods fried in lard absorb less grease.