The best oil to frying

My mom always says "anything, if you fry it, it becomes good." Holy words. But what is the best oil for frying? Seeds oil or oil extra virgin olive oil? In Italy it is an old discussion in which each and every home cook has their own opinion. In reality it is important to avoid first the smoke point, the one in which the oil starts to smoke instead of "sizzle". This is the ranking of the oils that reach the latest smoking point:
-Oil of modified seeds
-Lard Oil and oil
- Peanut-oil
Oil-modified seeds
-Seeds oil

The modified seeds oil is therefore a technical point of view the ideal oil for Figge, though, being an oil created in the laboratory, we can not call it a genuine product. Even frying in lard, although it may be natural, we can not say that it is very healthy. Ideally, therefore, Figs in olive oil. Virgin or not virgin? In terms of attitudes to smoking point these two types of oil are practically equivalent. Unlike the discourse about the behavior: the extra virgin olive oil tends to flavor foods much, something that olive oil does not. The choice of whether or not fry in extra-virgin olive oil is therefore more a matter of taste, as well as of course economic. Frying is the use of a large amount of oil to fry the food must be completely immersed in oil. The oil also must never exceed 180 degrees in temperature. Salt, sugar and other spices are then added only at the end of cooking.