Worst cooking oils of all

Polyunsaturated fats are the absolute worst oils to use when cooking because these omega-6-rich oils are highly susceptible to heat damage.
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This category includes common vegetable oils such as:
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Corn
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Soy
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Safflower
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Sunflower
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Canola
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Damaged omega-6 fats are disastrous to your health
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They are responsible for far more health problems than saturated fats ever were.
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Trans fat is the artery-clogging, highly damaged omega-6 polyunsaturated fat that is formed when vegetable oils are hardened into margarine or shortening.
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It is strongly recommend to never using margarine or shortening when cooking.
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One can guarantee you you're already getting far too much of this damaging fat if you consume any kind of processed foods
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Whether it be potato chips, pre-made cookies, or microwave dinners...
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Trans fat is the most consumed type of fat in the US
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Despite the fact that there is no safe level of trans fat consumption, according to a report from the Institute of Medicine.
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Trans fat raises your LDL (bad cholesterol) levels while lowering your HDL (good cholesterol) levels
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Which of course is the complete opposite of what you want.
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In fact, trans fats -- as opposed to saturated fats -- have been repeatedly linked to heart disease. 
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They can also cause major clogging of your arteries
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Type 2 diabetes and other serious health problems.
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Pure Virgin Coconut Oil is the most resistant to heating damage
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But also a great source of medium chained triglycerides and lauric acid.
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So, cleaning these oils out of your kitchen cupboard is definitely recommended if you value your health.