There are many options for you to choose a healthy oil but it all about for what kind of cooking you need oil. When you are cooking at a high heat you want to use oils that are stable and don't oxidize or go rancid easily. The most important factor in determining an oil's resistance to oxidation and rancidification, both at high and low heat, is the relative degree of saturation of the fatty acids in it.

Saturated fats have only single bonds in the fatty acid molecules, monounsaturated fats have one double bond and polyunsaturated fats have two or more. It is these double bonds that are chemically reactive and sensitive to heat. Saturated fats and monounsaturated fats are pretty resistant to heating, but oils that are high in polyunsaturated fats should be avoided for cooking.
When it comes to high heat cooking, coconut oil is your best choice. Over 90% of the fatty acids in it are saturated, which makes it very resistant to heat. This oil is semi-solid at room temperature and it can last for months and years without going rancid. Coconut oil also has powerful health benefits. It is particularly rich in a fatty acid called Lauric Acid, which can improve cholesterol and help kill bacteria and other pathogens. The fats in coconut oil can also boost metabolism slightly and increase feelings of fullness compared to other fats. It is the only cooking oil that made it to my list of superfoods.

Fatty Acid Breakdown:,Saturated: 92%., Monounsaturated: 6%., Polyunsaturated: 1.6%

The saturated fats used to be considered unhealthy, but new studies prove that they are totally harmless. Saturated fats are a safe source of energy for humans.

Butter (Desi Ghee) was also demonized in the past due to its saturated fat content. But there really is no reason to fear real butter. It's the processed margarine that is the truly awful stuff. Real butter is good for you and actually fairly nutritious. It contains Vitamins A, E and K2. It is also rich in the fatty acids Conjugated Linoleic Acid (CLA) and Butyrate, both of which have powerful health benefits. CLA may lower body fat percentage in humans and butyrate can fight inflammation, improve gut health and has been shown to make rats completely resistant to becoming obese.
Fatty Acid Breakdown:Saturated: 68%.,Monounsaturated: 28%.,Polyunsaturated: 4%.

Olive oil is well known for its heart healthy effects and is believed to be a key reason for the health benefits of the mediterranean diet. Some studies show that olive oil can improve biomarkers of health. It can raise HDL (the good) cholesterol and lower the amount of oxidized LDL cholesterol circulating in your bloodstream.

Fatty Acid Breakdown:Saturated: 14%.Monounsaturated: 75%.Polyunsaturated: 11%.
Studies on olive oil show that despite having fatty acids with double bonds, you can still use it for cooking as it is fairly resistant to the heat.

The fatty acid content of animals tends to vary depending on what the animals eat.
If the animals are pastured raised or grass-fed, there will be more saturated and monounsaturated fats in them. Therefore, animal fats from animals that are naturally raised are excellent options for cooking. You can buy ready-made tallow from the store, or you can save the drippings from meat to use at a later time.

Palm oil is derived from the fruit of oil palms. It consists mostly of saturated and monounsaturated fats, with small amounts of polyunsaturates. This makes palm oil a good choice for cooking.Red Palm Oil (the unrefined variety) is best. It is also rich in Vitamins E, Coenzyme Q10 and other nutrients.

The composition of avocado oil is similar to olive oil. It is primarily monounsaturated, with some saturated and polyunsaturated mixed in. It can be used for many of the same purposes as olive oil. You can cook with it, or use it cold.

Flax oil contains lots of the plant form of Omega-3, Alpha Linolenic Acid (ALA). Many people use this oil to supplement with Omega-3 fats.Evidence shows that the human body doesn't efficiently convert ALA to the active forms, EPA and DHA, of which fish oil has plenty.
Due to the large amount of polyunsaturated fats, flax seed oil should NOT be used for cooking.

Canola oil is derived from rapeseeds, but the euric acid (a toxic, bitter substance) has been removed from it. The fatty acid breakdown of canola oil is actually fairly good, with most of the fatty acids monounsaturated, then containing Omega-6 and Omega-3 in a 2:1 ratio, which is perfect. However, canola oil needs to go through very harsh processing methods before it is turned into the final product.

These oils have been wrongly considered "heart-healthy" by the media and many nutrition professionals in the past few decades. However, new data links these oils with many serious diseases, including heart disease and cancer.
Avoid all of them:
Soybean oil, Corn oil, Cottonseed oil, Canola oil, Rapeseed oil, Sunflower oil, Sesame oil, Grapeseed oil, Safflower oil and Rice bran oil

One study also looked at common vegetable oils on food shelves in the U.S. market and discovered that they contain between 0.56 to 4.2% trans fats which are highly toxic.
It's important to read labels. If you find any of these oils on a packaged food that you are about to eat, then it's best to purchase something else.