The link shows a lot of different temps for olive oil. Safflower, soybean and peanut oil look like the ones to use for high heat wok cooking.
I try to buy peanut oil in 3 to 5 gallon containers and olive oil in 2 to 4 litre containers. We go through a lot of both.
Stockpot, this is a complete list. Thanks for posting it.
There's a lot of info on that page that's useless to the average consumer and it causes confusion. Who uses unrefined canola oil and do they care what the smoke point is?