good cooking sherry?

[jackl]

Not very familiar with sherry as a whole, but I would like to find a good one to cook with. Which would be the best category of sherry to use for this purpose? Ideally, it would be one that could last for a good while in the frig and be of the drier variety. Is there such a sherry that would work best for these criteria? I´ve heard that a fino is good for cooking, but would it have any longevity if not used? What about an amontilado? Finally, what about brands? Thanks in advance.