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Do you mean deep-frying, or just sauteeing? If it's sauteeing (which by definition is high-heat) then olive oil will do just as well, if not better, than butter. Butter burns pretty quickly over high heat. I know I've used OO for foil grilling, too. For deep-frying (or shallow-frying, like when I made crab cakes or chicken tenders) I use vegetable or canola. I know a lot of people don't, but DP is pretty steadfast about his canola oil and it's just not a battle I want to pick.

That said, have you tried grapeseed oil? Great stuff. It's got a very high smoke point, so can be used at very high temperatures. It has a very distinct taste, however -- you won't notice it in a stir-fry or saute, but you definitely don't want to use it for baking. Ask me how I know.

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