There are so many types of oils you can use for cooking:
Coconut oil, corn oil, olive oil, palm oil, sunflower oil, rapeseed oil (also known as canola oil) and many more.
Some oils are safe to cook with and some are not.
There is a lot of confusion about what is best to cook with. I have cooked with many different oils in the past without knowing that the oils I was using were behaving differently if I cooked with them, or used them cold.
Every oil has what is called a "smoke point". If you heat an oil above its smoke point it can cause structural damage to the oil, which has undesirable affects on the oil. It may also change the taste of the food which you are cooking.
You should also always store olive oil with the cap firmly on, and out of sunlight. Prolonged sunlight on olive oil can cause it damage. So it is best to keep olive oil for salads and dressings, where it doesn't need to be heated.
By using olive oil in a cool state instead of heating it, you will reap the rewards of this very healthy natural oil.
The oils that you would want to avoid cooking with at ANY temperature are corn oil, canola oil, sunflower oil, grape seed oil and safflower oil. Cooking with these oils causes damage at heat very easily, which increases oxidisation and inflammation within your body. So, avoid heating these oils all together.
It has a very high smoke point which makes it ideal for cooking with. Coconut oil has high amounts of medium chain fatty acids, which will help you to improve your chances of losing body fat and improve your health.