I use what is the best for what I'm cooking. I cook an egg in butter. I use canola for some frying, olive oil for other. Olive oil is my favorite for many things.
Depends on what I'm cooking or how I'm using it. For baking, if it needs oil and not butter or shortening or lard, I will use plain old vegetable, corn, or safflower oils. For pan frying I use butter, bacon grease, or peanut oil. Deep frying is preferably lard, but peanut oil will do.
It depends on what I'm cooking, but at the moment, I have extra-virgin olive oil, vegetable oil, grapeseed oil, avocado oil, sesame oil, safflower oil, ghee (clarified butter), and regular butter in the pantry and refrigerator to use in our cooking.
Coconut
Sesame seed toasted and regular
Olive oil from light to extra virgin
Peanut oil
Avocado
Flax seed
Hemp seed
Almond
We have so many great oils to choose from these days.
I infuse some of my oils with fresh ground spices like Cinnamon and almond oil
or chili pepper and avocado.
Otherwise, it's Crisco or that vegetable stuff.