Hello! The question about which oil that is the best to fry in, or to deep-fry in, should be examined, if it hasn't been already. Is it possible to set up a function [tex]b_f(T)[/tex], where [tex]b[/tex] is the "badness" of heating up a certain kind of fat [tex]f[/tex] to temperture [tex]T[/tex]? For example, saturated fat can be heated up to higher temperatures than monounsaturated fat which can be heated up to higher temperatures than plyunsaturated fat without taking more damage from it. But of course, heating up saturated fat isn't good either.