From cooking to salads and dressings here is a guide by temperature:

• Canola Oil – withstands high temperatures; good for general purpose frying
• Peanut Oil – withstands high temperatures; lends a deeper flavor to Asian dishes
• Olive Oil – Handles medium high temperature; best for sauteeing vegetables or for making dips and dressings. For best quality look for the words “cold pressesd” on the label.
• Sesame Oil – Dark Sesame oil should not be heated over 100 degrees, and even then only briefly. Light colored Sesame oil can handle heat a little better. Add to Soups or Stir frys at the end of cooking.
• Flax Oil – An excellent source of Omega-3 fatty acids. Should never be heated at all. Use in salad dressings or on toast. Store in the refridgerator.