I recently discovered Coconut Oil. I have been learning more about which oils are best for high temp cooking. I've heard that many golden oils found on the shelves at the grocery are already rancid. Heating almost all oils starts to hydrogenate the oil.
There's a lot of great information online and I encourage you to search it out and make your own choices.
Here's an article I read about it on the New York Times blog :
Whether coconut oil is good or bad for you remains a topic of debate in the nutrition community. But as Melissa Clark reports on Wednesday in the Dining section, coconut oil is winning some fans.
Two groups have helped give coconut oil its sparkly new makeover. One is made up of scientists, many of whom are backtracking on the worst accusations against coconut oil. And the other is the growing number of vegans, who rely on it as a sweet vegetable fat that is solid at room temperature and can create flaky pie crusts, crumbly scones and fluffy cupcake icings, all without butter.
via well.blogs.nytimes.com