There is such a difference of opinion about which oils are safe for high-temperature cooking! Some say even expeller-pressed extra virgin olive oil starts producing free radicals when it's heated to high temperatures. What on earth is it safe to pan-fry with, at high temperatures? I realize that canola oil is out, and you can't really cook with the nut oils, and we can't use peanut oil since we have a severely peanut-allergic child; so any advice would be appreciated, please!