Don't fear fat, just pick healthy ones! Read @molliekatzen's excellent list about counterintuitive health advice for more on the subject.
  1. Extra-virgin olive oil
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    For sautéing and roasting. I love the California Estate one from Trader Joe's
  2. Coconut oil
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    For frying, roasting, baking, sautéing, slathering all over my face, and swishing around in my mouth to whiten my teeth, which @evan hates. I prefer the unrefined kind.
  3. Grass-fed butter
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    Ideally Kerrygold. For sautéing, baking, and melting over just about anything.
  4. Avocado oil
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    Roasting, sautéing, frying.
  5. Toasted sesame oil
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    Wonderful as a finishing oil or in a salad dressing. The flavor is VERY strong though, so use sparingly.
  6. Grapeseed oil
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    Much better for you than canola or vegetable oil, but cheaper than avocado or coconut oil. Great for frying.
  7. Walnut oil
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    I use this mostly for dressings. A nutty, buttery flavor.
  8. Ghee
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    Indian clarified butter that has been cooked with its milk solids until a deep caramel-y flavor develops. Excellent for stir fries, soups, curries, and tagines.
  9. Rice Bran Oil
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    Made from the bran part of brown rice. It's my deep frying oil of choice. It has one of the highest smoke points at 450°F. It is suppose to have all these added healthy benefits but I don't really care about that. I just like mild nutty taste and the fact that I can deep fry in it without it smoking. It can be hard/expensive to purchase but if you go to a restaurant supply shop large quantities of it are cheap.
    Suggested by @eatthelove
  10. Leaf Lard
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    Lard gets a bad rep but I feel like leaf lard is making a comeback. It's made from the fat around the kidney and inside the loin of a pig. It makes for amazingly flaky and tender pie crust. Get it at a butcher, but avoid the shelf stable lard at a grocery store. It is full is trans fat.
    Suggested by @eatthelove
  11. Schmaltz
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    I thought you were Jewish? How could you leave this one off?
    Suggested by @eatthelove
  12. Duck fat
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    Because how else are you going to make duck fat fries or duck confit?
    Suggested by @eatthelove