Which oil is best for deep frying?

Q. Which oil is best for deep frying? If polyunsaturated fat is unstable at high temp then grapeseed oil should not be used even though it's smoke point is very high. Also, in "Fats" article on your website it is mentioned that even monounsaturated fats should not be used for deep frying. Therefore, I would like to take your recommendation for deep frying. –Anuj 

A: Grapeseed oil is an exception - its rich antioxidants prevent the formation of free radical chains that are typically produced when oils are exposed to high temperatures. Olive oil and canola oil are safe for heating at lower temperatures (for sautéing or warming), but the longer they are heated, the faster they break down. Ironically, butter and organic coconut oil are the ideal fats for frying. They are saturated fats (which means that if used excessively, they may contribute to heart disease over time) but are highly stable.