Avocado Oil, (unrefined):  Smoke point: 520°F

                High in monounsaturated fat (typically touted as a “good” fat), avocado oil has a smoke point of about 520˚, which makes it an efficient pantry item: Use it for sautéing, roasting, searing, and vinaigrettes alike. There’s no need to refrigerate it when opened, although it should be stored in a cool, dark cupboard.  Use for searing, frying, grilling, roasting, baking and salad dressings. High in heart-healthy monounsaturated fat (70 per cent).

Safflower Oil:  Smoke Point 510°F

                With a smoke point of 440-450˚, sunflower oil is the pantry hero for all things sear- and sauté-related (like these hearty salmon steaks, for example). Because it is pressed from seeds, it does turn rancid quicker than other oils, so store it in a cool place and use within a year,  max. Safflower seed oil is flavorless and colorless, and nutritionally similar to sunflower oil. It is used  mainly in cosmetics and as a cooking oil, in salad dressing, and for the production of margarine

Rice Bran Oil:  Smoke Point 490°F

                Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff (rice husk).   It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.