375°F is for "Pure Olive Oil" (actually "Pure" varies from about 375°F to 410°F "depending". Olive Pommace oil will go to about 460°F (and costs less). "Virgin Olive Oil" should be kept below 320°F and the flavor will be greatly deminished even at that point.

Of the vegetable oils, Olive Pomace is the most reusable for deep fry, it has a oxidation index of 1.5 - very durable. Canola has an index of 5.5, not at all good while Soybean is 7.0, very bad and Saflower is 7.6, even worse. See my [link|http://www.clovegarden.com/ingred/oilchart.html|Oil Chart] for more detail.

Beef tallow is 0.86 which is why fast food places could fry in it for a month, Canola is carcinogenic in a day, unless it's partially hydrogenated which converts it to deadly trans fats. Coconut oil is 0.24, the most durable cooking oil known, but is temparature limited to 350°F. If you use a polyunsaturated oil for frying, never reuse it.

Olive Pommace is excellent for Oriental stir fry and other applications where you don't want any of the virgin olive flavor. Peanut oil is good for that too, but much less durable with an index of 3.7, but for stir fry durability is less important since exposure is short.

Of course, if you really want to incinerate stuff, Avocado oil will go to 520°F and is as low as olive oil in polyunsaturates.

For low temperature frying Coconut and Pure Olive are good. For high temperature I'd stick to Olive Pommace and animal fats. Once again, heart disease and cancer were not big problems in this country until the introduction of trans fats and polyunsaturated oils early in the 20th centruy. I avoid them, myself.

Disclaimer: I am not a medical professional of any kind, this is from my reading of nutritional and scientific information.