I also like Kerrygold.
Gezzabelle, for the most part I only use [whispers "butter"] for pan frying meat and vegetables, but I am collecting bacon grease in the fridge -
http://www.ehow.com/how_4523256_store-bacon-grease.html I haven't looked at other animal fats.
This article is helpful...
http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html
Lots of disagreement on this topic, though I think most here, rare exceptions excluded, are in agreement to NOT use polyunsaturated cooking oils at all.
I encourage you to do your do your own research. A place to start is to do a search on "cooking oil smoke points". It's confusing though. I read one thing on the lists then something different on the cooking oil's label - (typically it's a lower smoke point).
After reading a lot of lists, articles, and labels, I finally settled on refined high
oleic organic sunflower oil with a smoke point of 450 degrees F for all cooking purposes, including making mayonnaise, but it's expensive.
I think it's okay to cook with coconut oil for sautéing or low temperature pan frying, though probably not for caramelizing vegetables. I prefer butter for that, partly because of it's flavor.
I just looked at the label on my extra virgin olive oil (EVOO). It's suggested uses are "dressings, marinades, bread dipping". "Marinades" surprises me. I don't think they're referring marinading meats to be cooked on the grill. I've been told to not heat EVOO, which is confusing because so many recipes use olive oil.
Let us know what you choose.