What it is
A step up from the standard seed oils — high-oleic versions are bred to carry less linoleic acid; peanut and the nut oils are pressed, not commodity-cracked.
Why your biology objects
Less linoleic acid means less to oxidise — the high-oleic oils sit at 15–20% LA instead of 65–75%. (Flax is the exception: ω-3-rich but the *most* oxidation-prone of all, so it belongs cold, not in a pan.) Still extracted, refined fats doing a shelf job.