When it comes to cooking, stability under heat is everything. Saturated fats like those in coconut oil are rock solid under high temperatures because they resist oxidation, even without a lot of antioxidants.  On the other hand, extra virgin olive oil, rich in monounsaturated fats and packed with polyphenols, also holds up incredibly well.  The key takeaway? Choose oils that either naturally resist damage or come armed with antioxidants—your body (and your taste buds) will thank you.