I like olive oil.

But I'm happy with just boring old non-EV for cooking, as using EVOO on things has been replaced, to a degree, with unfiltered sunflower oil, which, IMHO, has a much more interesting flavor on salads and such. Pasta, though, asks for EVOO for finishing, as does good bread for dipping.

For light sauteing, olive oil or grapeseed. Deep fry-peanut or corn. In caste iron, though, I roll with bacon fat, baby!!