Helpful links @MichaelNKat - thanks…
There was a time years ago when we used margarine (especially in tubs, handy). When “Cooking Light” magazine went back to advising butter/sparingly I did same. We’ve been cooking with olive oil and canola/corn oils. Going forward I will likely lean more toward olive oil or sometimes avocado oil. Probably we’ll still have a small bottle of corn oil around too, even though I am not crazy about all the processing used during manufacturing.