I think if you go with sunflower for high heat, it needs to be refined. Spectrum makes an organic one.

You may want to read REAL FOOD by Nina Planck before you make a choice. Lots of information on what to chose and why for fats and other things. I have no connection with it - just thought there was lots to learn there.

Coconut oil is quite high heat, as well as lard or tallow. They also give great flavor enhancement to dishes

Spectrum organic sunflower oil is my go-to vegetable oil, it's great for frying. Rice bran oil is another great high smoke point option.

Grape seed oil is advertised as an oil with a high smoke point but it's composed of 70%+ of polyunsaturated fats which are unstable at high temperature and highly prone rancidity. Your best bet is a saturated fat. Coconut is a good option as it has beneficial components as well as being mostly saturated fat. Saturated fat does get a bad rap but is essential for cooking at high temperatures to avoid the free radicles created by rancidity.

Seconding REAL FOOD by Nina Planck.

When I make fried chicken I use Crisco… :P Otherwise I quite like grape seed oil, but I also use coconut oil equally as much.

I am a big fan of safflower oil. The smoking temp could easily be around 500 and it has little taste.

I'm surprised that no one has posted about peanut oil. It's the traditional deep-frying oil of choice, due to its high smoke point.

The reason no one said safflower OR peanut oil is because Emily is allergic to both of those.

i love ghee/clarified butter for high-heat cooking. you probably don't want to deep fry with it, but i often use it for stir frying, roasting, grilling, etc.

I like grape seed oil... Wildtree has some amazing plain and flavored oils

I use grape seed oil if I want a very neutral-tasting oil - haven't had any problems with it going rancid.

i've used both avocado oil and green tea oil. they're great. :)

Sunflower oil is a good, neutral tasting oil for deep frying. I use a mild and light olive oil for stir fries, but I don't heat it until it smokes. Heating any oil to smoking point is not healthy. For sauteeing veg (when making a soffrito, for example) I use extra virgin olive oil. As for allergies, my son, who has peanut allergy, was told by a doctor that peanut oil does not contain enough of the allergen (the protein) to cause a reaction. Still, I have never cooked with peanut oil, and I think you are wise to avoid it.

Peanuts are not nuts, they are legumes. If Emily doesn't have a peanut allergy, then perhaps she can use the oil?

am i missing something? no one posted vegetable oil... i use olive for normal sautee and veg for high heat...

Here's a list from http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm
that has a bunch of smoke points for oils. Some won't work for your allergies but I agree that Avocado might be a good alternative if it fits your needs.

450 F: Corn Oil, Refined
: High-Oleic Sunflower Oil, Refined
: Peanut Oil, Refined
: Safflower Oil, Ref.
: Sesame Oil, Semi-Refined
: Soy Oil, Refined
: Sunflower Oil, Semi-Refined
460 F: Olive Pomace Oil**
468 F: Olive Oil, Extra Light*
485 F: Grapeseed Oil**
495 F: Soy Bean Oil†
510 F: Safflower Oil†
520 F: Avocado Oil, Refined