I have it. It has a very strong carrot-y taste to it. I usually cut another oil with it because it's so cheap and has a strong smell when you're cooking. When it splatters you can really tell where it lands, so easy clean up I guess? I just see it as a big mess.
It's funny, a friend of mine was over the other days looking at my shelf of "crazy" oils, vinegars, dried beans, etc. and it suddenly occurred to me how weird I've gotten. He's in school to be a chef and he was like, "What is this? What is this? What do you do with it?" The palm oil was a talking point.