It's common to put a small amount of oil in the pan when frying, such as with a stir fry. But different oils have different qualities, so what would be the best choice for pan frying? I assume that applying high heat to an oil will affect the oil in some way that makes a material difference for health. A good answer would account for the following criteria quantitatively.
- Each oil has a unique smoke point that may also be affected by refining
- Saturated fats may be more (or less) heat-stable
Assume that price is not a concern. If other fats not considered oils are superior, please provide an answer for both an oil and non-oil solution. If all oils are equal from a health perspective, even under heat, then that can be the answer.