I know a lot of guys use peanut oil or coconut oil for high heat cooking, but I actually don't find coconut well suited for this purpose as it has a smoke point at 350F, and when I'm searing a steak I go well above that point. Peanut oil is good but runs expensive (as does coconut oil).
It's surprising to me that rice bran oil isn't more popular. It has a much higher smoke point (450F) and is almost completely neutral in flavor. I like extra virgin coconut oil raw to use as an anti-inflammatory, amongst other benefits, but I'm not sold on its cooking properties. Rice bran oil is also about half as expensive, depending on where you're buying it.
Read up on its other benefits on its wiki: http://en.wikipedia.org/wiki/Rice_bran_oil
As a professional and home cook, it's my preferred cooking fat, and I think more people don't use it because they've never heard of it. It's not commonly available in standard grocery stores; you have to go to asian markets to find it. There are organic producers of it as well, including here in California. I highly recommend you do your own research and give it a try. It is perfectly suited for searing, sauteeing, wok frying, and deep frying. An incredibly versatile fat that does not easily go rancid.
It's surprising to me that rice bran oil isn't more popular. It has a much higher smoke point (450F) and is almost completely neutral in flavor. I like extra virgin coconut oil raw to use as an anti-inflammatory, amongst other benefits, but I'm not sold on its cooking properties. Rice bran oil is also about half as expensive, depending on where you're buying it.
Read up on its other benefits on its wiki: http://en.wikipedia.org/wiki/Rice_bran_oil
As a professional and home cook, it's my preferred cooking fat, and I think more people don't use it because they've never heard of it. It's not commonly available in standard grocery stores; you have to go to asian markets to find it. There are organic producers of it as well, including here in California. I highly recommend you do your own research and give it a try. It is perfectly suited for searing, sauteeing, wok frying, and deep frying. An incredibly versatile fat that does not easily go rancid.