Corn, Canola, Soybean ("Vegetable Oil"). basically, if it isn't from animal fat or cold pressed, the more processing it needs, the less likely I am to use it. That includes perfuming, dying and other processing.

I tend to use Avocado, Olive, Walnut, Coconut and Rice Bran oils as well as Butter and Lard. I don't often use lard, but if I'm making something that would traditionally use it, I will. I'm not too big on the flavor of Olive oil and will usually use Avocado oil instead. Walnut I use sparingly but love the flavor it adds when cooking. For mayonaise I'll tend to use rice bran, walnut and avocado oils. I will cook with coconut oil more often than the others. It depends on the specific use case.

There are many other options, but for the most part, I avoid "Vegetable Oil" and the composing parts.