I’ve completely switched over to regular olive oil or extra light, which I use for baking...I do however have some crisco for pies, which I don’t make that often....
Apparently, only the extra virgin has the polyphenols that are so beneficial to us. I like to deep fry some foods, so I have to use vegetable oil or peanut oil for that. I usually use butter for pastry and biscuits, but butter is getting sky high, so I may have to switch to shortening or lard.