Walnut oil should probably never be heated at all.  It's so delicate it 
goes rancid fast even if you don't cook it.  Use it for salads, etc.  Dark 
bottles, etc, like Adam said.

Extra virgin olive oil (more dark bottles) is the best for frying.  And if 
you're one of those Paleo/Neolithic cusp people who is okay with organic or 
homemade dairy, butter is always a super yummy alternative.

If you cook at lower temperatures you don't need to worry so much about 
burning your oil.  And if we're talking about frying meat, turn your meat 
often while cooking it - and overall, the less you cook it the better - 
this will result in a much more nutritious piece of meat with fewer damaged 
molecules.  I used to prefer my meat charred to death and now I'm paying 
for that.  I'm not in the Voderplanitz camp (yet) ;-) but I have learned to 
enjoy my meat much more rare.

PS - One of the meats that goes best with coconut oil is ham, or any pork, 
really.  Throw in some pineapple for a Polynesian-type thang.

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TF



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