Your free to state why you think a certain type of oil is more nutritious than another oil. State benefits and draw backs.
For cooking, mostly butter, CO or animal fats (lard, bacon grease, etc.). For cold applications like salad dressing - walnut or a local olive. And I keep sunflower seed in the house specifically for making mayo.
Cristeen ~ Always remembering our warrior ~ Our is 3, how'd that happen?!?!
We welcomed another warrior in May 2012!!
2012 Decluttering challenge - 575/2012
Sorry to get off topic there. To answer the original question, I use butter, lard, bacon grease, chicken fat (schmaltz), duck fat, coconut oil, and good olive oil.
I also stay far away from vegetable oil, corn oil, and the like. By the time they're chemically extracted, bleached, deoderized, etc, they no longer count as food! I know some folks say they need these oils when recipes call for something neutral, but I've never found a recipe or dish that truly requires them. Lard is incredibly neutral-flavored, imo!
I use coconut oil, butter, and lard. Occasionally olive oil too but it has to be good quality oil and that's a heck of a lot more of an investment than our other fats, so I use that sparingly.
mom to one glorious sweetpea born 10/18/2007.
all of the animal fats are incredibly rich in fat soluble vitamins, and are extremely nutrient dense and healthy. (and yummy). the coconut oil and extra virgin olive oil are also healthy.
I absolutely avoid vegetable oil, canola oil, soy oil, corn oil, and shortening. the veggie oil is usually soy or corn anyways. I avoid soy for myriad reasons, corn and soy for GMO reasons, and veggie, canola, soy, and corn because they are usually highly rancid, however they are then treated (in unhealthy chemical treatments) to remove the smell. ewwww.) shortening obviously is dangerous, being hydrogenated. I use butter or beef fat instead.
I don't use lard only for religious reasons. Otherwise I would happily use pastured lard.
I too avoid vegetable oil as much as possible as it's chemically processed, usually rancid and often GMO!
For salad dressings, extra virgin olive oil, and occasionally sunflower oil. Sometimes bacon grease! (Warm bacon dressing anyone?)
For mayo, bacon grease all the way.
I use good olive oil for drizzling, tzatziki sauce and other dips. Coconut oil for saute, toasted sesame a lot, especially broccoli and stir fries. I also really love walnut oil for salad.
We cook in coconut oil or butter, sometimes with a dash of olive oil.
My new favorite is lard. I've cut down on our grocery bill by using less butter, because lard, if I render it myself, is so affordable. And full of vitamin D.
Mama to two sweet boys, a 7yo and a toddler .
The intuitive mind is a sacred gift and the rational mind is a faithful servant. We have created a society that honors the servant and has forgotten the gift. - Albert Einstein
I bake or roast with all the above plus occasionally the extra virgin organic coconut oil (the one that tastes like coconut) but I feel heat may destroy some of the nutritive benefits of this one so I usually use it raw.
For non-cooking (raw) uses (or garnish) I'll use a good organic dark sesame oil or the olive oil or extra virgin coconut oil.
Based on my rate of usage, I use the most expeller pressed organic coconut oil followed by ghee/bacon grease/butter/olive oil.
Unschooling mama alongside DH (05/01) to DD (5/05). Expecting #2 spring 2012!
I haven't ventured into ghee yet.
I don't really use vegetable-based oils much. I do have canola in my house-- I use it when a few vegetarian friends come to dinner. I also have some refined olive oil, for the same reason. I don't trust vegetable oils, because for the most part they are not foods that humans have been eating for very long, and the rise in their use coincided with the dramatic increase in a bunch of chronic "diseases of civilization," and so I've sharply limited our polyunsaturated fat consumption in the last few years.
I use cold-pressed olive oil on salads, or to toss cooked veggies, or for other similar purposes. I don't really cook with it much-- it's not an oil that is stable at high temperatures. If I do cook with it, it's in something low-heat like a sauce.
Palm shortening for baking
I do not buy any labeled vegetable oils. None of them are good.
Alicia, wife to an loving and faithful DH, and mama to three fantastic though nutty children (cs, then a fast HBAC, then a fast VBAC!!). Planning a third VBAC, again at home, in February 2016.
palm shortening for baking b/c if dairy allergy.
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