It is believed that seed oils are the most suitable for frying because they are lighter. That's not entirely true. Recent research has shown that extra virgin olive oil is also absolutely suitable for frying as it resists better to high temperatures. In fact it has a high "smoke point", that is, it becomes toxic at higher temperatures than seed oils. Of course, the price of extra virgin olive oil is higher. But you should know that seed oils are extracted with chemical solvents and not with mechanical means such as extra virgin olive oil.
Great for frying!
Extra virgin olive oil is also excellent for frying.
However, you should never fry below 160 and above 180 degrees. It is in this interval that, with adequate time, the best cooking is obtained without the release of toxic substances.
A good rule of thumb is to use more oil and fry the food from time to time, putting the ready ones aside to drain and gradually inserting those to be cooked into the pan. In general, reuse of oil is best avoided.
If absolutely necessary, however, it is better not to top up the pan with new oil. Once you're done cooking, it's best to discard the old oil and put more in the pan.