Tips on when to use which kind of oil

I was chatting with my sister Lisa about oils.  Here is what I said to her:
I have many kinds of oil all for different purposes. I use EVOO only for raw or very low heat applications such as creating an infused oil. I use basic olive oil only for medium heat such as sauteeing veg or chicken. For high heat searing, I use grapeseed oil mostly. I use Canola when I want a very neutral flavor and for mayonnaise. I want to experiment with coconut oil soon.  Occasionally I will get a specialty oil, such as walnut, for a specific use such as making peanut butter. I actually have a little oil list I use!

Then I thought I should share my cheat sheet, so here it is!

avoid:
refined, deoderized, bleached,
1+yr old, stinky, veg blends,
partially hydrogenated, trans fats,
chemical extracted, polyunsaturated,
saturated

good:
cold pressed, expeller pressed,
monounsaturated, naturally refined
unrefined (but not for searing)


### searing
avacado unrefined/raw VHSM
almond
pecan
tea seed
hazelnut refined
* light olive oil, refined

# sometimes
sunflower refined, high oleic

### stir fry oils
# prioritize
apricot kernel refined
peanut
macadamia
* virgin olive oil

# sometimes
rice oil
rice bran oil

# sparingly
sunflower, refined linoleic
grapeseed
sesame
soybean VHSM

### baking
olive, can or dark bottle
coconut, unrefined virgin
hemp
lard, non-hydorgenated

# sometimes
butter, grass fed
canola, rapeseed organic
pumpkin seed, refined

# sparingly
canola .11 / oz
rapeseed, conventional
butter, grain fed

### salads
flax, unrefined
* safflower, unrefined, high oleic
hazelnut, unrefined $2 / oz
* extra virgin olive oil  

# sparingly
walnut

### avoid
stir fry
palm kernel VHSP
palm VHSP
corn
cottonseed

baking
shortening
coconut, hydrogenated
margarine, hydrogenated