A kitchen all-rounder: rapeseed oil or also called colza oil. In northern America unfortunately not often available, since the Canola Industry swamped the market. Canola is not derived out of seeds, but is rather a laboratory created breed, nowadays mostly genetically modified.
The “real” rapeseed oil is also one of the oils with a high proportion of omega-3 and omega-6 fatty acids (ratio 1:3) and is therefore highly recommended.
Due to its high heat stability, rapeseed oil is often used for pan frying. Even if it seems absurd, to use cold-pressed rapeseed oil and heat it in a pan. It is preferable for frying and deep-frying because its accompanying substances inhibit the oxidation of unsaturated fatty acids.