What is the best type of oil to use for Cooking, Baking, Frying?

In my opinion the best oil to use in cooking, baking, frying and deep frying in canola oil. This oil is low in trans fats and saturated fats and the healthiest choice, sunflower oil would be another alternative but the canola has very little taste so It is my preference. Tropical oils like coconut, palm, palm kernel are low in trans fats but high in saturated fats. Hydrogenated oils which is any oil or fat that turns solid at room temperature is the dreaded oil all manufactures are replacing; very high in trans fats. Companies have used partially hydrogenated soybean oil for years to provide a product with a longer shelf life. Many companies are even proclaiming ‘no hydrogenated oil’ right on the label. I do still use butter in baking but not shortening [hydrogenated]. I have been testing recipes using canola oil in place of butter with varying success. Frying can always be replaced with a canola oil spray to brown your product and then add a liquid to use a poaching method of cooking. In the end moderation is the key.