I used to use safflower oil as my main cooking oil,
but after noting how the spilled oil in the dish
I kept my bottle on turned into sort of a plastic,
I became concerned that perhaps it's a little too
unsaturated.  I switched to canola oil, which is
a monounsaturated oil.  It's completely bland,
and it isn't nearly so easily oxidized.

When I switched to a low carb diet, a side effect
was my oil consumption plunged to near zero.
I now keep a small bottle of olive oil around,
but it takes months to go through it.