Anything hydrogenated or trans fat are generally the unpopular stuff. Vegetable oil. Margerine, etc. I choose oils based on the purpose or flavor (or lack of) and certainly others my disagree with my choices.

Peanut oil for deep frying (yes I occassionally deepfry) and stir fry. I live in the South. I didn't make it this year but our Thanksgiving turkey was deep fried. I have a turkey fryer and like most, mine is full of peanut oil.

Ghee or peanut oil for vegetables roasted in a very hot oven. Ghee is common, plentiful, inexpensive (compared to on line) in my area. Lots of Indian Markets. Flavor varies significantly.

Refined coconut, olive and avocado oil for general sauteing. Olive oil and avocado oil for for salad dressings, pestos, etc.

I make several recipes (marinades) with sesame oil and use it in some stir-fries. I occassionally use unrefined coconut oil. Unrefined is the one that tastes like coconut so I've used it for fat bombs or bullet proof coffee in the past. My husband has used it for years for popping popcorn.

Butter or bacon grease depending on what I'm making. I've not ventured into lard, tallow, etc. When I was a kid, everything was Crisco or bacon grease. Many of us have containers of bacon grease on our stove or in the refrigerator.

my favorite is ghee (clarified butter).