SundayCrepes, I use coconut oil wherever I would use any oil. When I sautee veggies, I do it in coconut oil rather than butter or olive oil. It makes the BEST stovetop popcorn and cut up some potatoes (wedges, fries, whatever shape you desire), throw them in a covered bowl and add a couple T. of melted coconut oil and shake until all potato pieces are coated and bake at 450 until desired crispiness (super yummy). I've found that it makes breaded foods much more golden and crisp than other oils (like making your own breaded fish or chicken nuggets). If you make your own bread or granola or pizza crusts, use coconut oil instead of olive or veggie oils. I usually get the refined coconut oil that is flavorless and odorless and I can use it in many more recipes. I've heard of some replacing it in cookies and baked goods, but I haven't tried it that way yet. I also love it instead of using lotion, I attribute it to helping with an eczema problem in both my DS and in me.
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