Cooking Fats I Love

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
    For sautéing and roasting. I love the California Estate one from Trader Joe's
  2. Coconut oil
    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
    Ideally Kerrygold. For sautéing, baking, and melting over just about anything.
  4. Avocado oil
    Roasting, sautéing, frying.
  5. Toasted sesame oil
    Wonderful as a finishing oil or in a salad dressing. The flavor is VERY strong though, so use sparingly.
  6. Grapeseed oil
    Much better for you than canola or vegetable oil, but cheaper than avocado or coconut oil. Great for frying.
  7. Walnut oil
    I use this mostly for dressings. A nutty, buttery flavor.
  8. Ghee
    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
    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
    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
    I thought you were Jewish? How could you leave this one off?
    Suggested by   @eatthelove
  12. Duck fat
    Because how else are you going to make duck fat fries or duck confit?
    Suggested by   @eatthelove