I would generally agree, though I’ve found extra virgin can work if you keep the temp just high enough to sear.
I pretty much only use olive oil, but I keep a couple others around in case I do need to crank the heat.
The challenge is most oils that tolerate heat also have a very poor Omega 3:Omega 6 ratio, so are not great from an insulin standpoint (nor health in general).
Grape seed oil handles temp well, and is at least better than corn oil or canola if I remember right.
Lol the down voter… Hey buddy, come cook in my house, where there’s 60+ years of combined experience, with over 300 recipes, and we make 2 new recipes every month.