Canola oil is a relatively healthy fat. I tend to use butter and olive oil, but coconut or peanut oil or even bacon fat for certain dishes. To me canola tastes neutral, and it is cheaper in Canada than many alternatives, so if requiring bigger quantities might opt for that.
I did not see what that used to be, but if it’s what I think it was, that edit took a remarkable degree of restraint. A tip o’ the hat to you Good Sir; you’re a better man than I.
Some slippery slopes are remarkable well greased with goose fat. 
I use olive oil that’s not extra-virgin for a neutral oil. Costco sells it at a reasonable price. I only use extra-virgin olive oil with pastas and salads. I use sesame oil when frying meats.
Grapeseed oil is very light and has almost no flavor, but it is expensive. It also has a high smoke point, which I realize wasn’t necessarily an important point.
I’ve gone mostly sunflower oil since the war in Ukraine started. It’s a major export for them and even buying non-Ukrainian product helps keep the market price up.
Ghee/clarified butter
Those are great, but not generally considered “neutral.”
I need to state that this chart is not without controversy (especially with regard to it’s “healthiness” ratings), but it’s a pretty good place to start. I agree that avocado oil is generally regarded as healthy and is a high smoke point oil that is excellent for sauteing. It’s a very good choice.
https://www.reddit.com/r/coolguides/comments/8mtzjf/cooking_oil_comparison_chart/#lightbox
The smoke point doesn’t appear to be particularly well correlated with the temperature at which oils start to degrade. Smoking oil is annoying to deal with and does impart a bad flavor but you may have already started to generate unhealthy compounds by the time you get to the smoke point.
Here’s a review of the heat stability of different oils.
Coconut is generally going to be your best bet if you’re opposed to olive oil. (That said, I use Macadamia oil which seems to have very similar numbers to olive oil in all ways, but a more neutral flavor. But it tends to not be included in most head-to-head studies, so you have to look it up separately.)
I use olive and peanut almost exclusively, with peanut being my go-to for the ‘neutral’ oil. I’ve used safflower and grapeseed for specific things that needed neutral taste + high smoke point and was happy with both of them. Too pricey to use regularly here unless I really need those two properties together (not that good olive oil isn’t pricey but I happen to think it’s worth it for my use cases).
Aside: unrefined safflower oil is terrific as an oil for salad dressings. It smells wonderful and has a fresh light flavor.
I bought grapeseed oil thinking it was olive oil. Nasty, we threw it out.
Olive oil is my favorite for low temperature.
What was it about the grapeseed oil that you didn’t like? Smell in the bottle? Smell when heated? Taste?
The taste.
What about plain old soybean oil, otherwise labeled as “Vegetable oil”? It’s neutral, doesn’t have a significantly different nutritional profile than canola or corn oil, is readily available, and is cheap.
That’s what we use most of the time (well, really we use what’s on sale or cheapest for non-olive neutral oil, but that’s almost always vegetable oil (i.e. soybean)).
All that said, you might want to consider one of the “very light flavor” olive oils. I use one for soapmaking the other day, and I wouldn’t have realized it was olive oil except for the label (it was Pompeian “Bake”, FWIW).
I honestly never even heard of it, so I did some research and found many positive comments about it. For example from WebMD:
> Grapeseed oil contains high levels of vitamin E, which has high antioxidant properties, and has shown to contribute to the reduction of damaged cells from free radicals in the body. This protection helps prevent heart disease and some cancers.Nov 14, 2022
Ditto. It’s also supposed to be one of the healthier oils.
I pretty much exclusively use olive oil and avocado oil. I use the latter for sauteeing and high heat cooking.
I stopped using sunflower oil when I learned it can be linked to inflammation due to excessive Omega-6.
What part of you exactly gets inflamed? How do you know?
I tend to feel that “inflammation” is just BS for the woo nutritional crowd to tout “natural” foods and stuff like that, without actually having to show proof.
Sorry robby, have to agree with bump. Nothing about the oil per se but the article is not clear about sunflower oil being any worse than other oils. There is no definitive statement about inflammation, it actually says “Sunflower oil is often considered capable of fighting inflammation, but the opposite can also be true.” I’d be interested in finding out more, but it’s not a great cite for your point.
Olive oil gets the marketing money; it is a good choice largely because it contains healthy polyphenols such as hydroxytyrosol. Fish oils and fatty fish are high in omega-3s. Most oils contain far more omega-6s which may be inflammatory. So the ratio of these is thought to be important. Canola has among the best ratios, at 0.42; flaxseed is better but not good for cooking. Canola is an excellent source of omega-3s. I find it neutral, but some folks do not.