What fats and oils do you keep in stock?

[mwhitmore]

The bacon fat thread got me thinking. For years my Big Three were butter, EVOO and peanut oil. Tried several fashionable oils: Walnut (goes rancid as soon as you open it), grapeseed (fine but not worth the cost), pumpkin (forgot that I don't _like_ the taste of pumpkin), none of them stuck. Lately I have been getting more, um, animalistic. Duck fat is the new necessity, bacon fat is for more than cast iron seasoning, and I am considering ordering a batch of rendered leaf lard. What are your favorite fats/oils and how has your taste evolved?

[Kontxesi]

Butter, salted (for when I cook)
Margarine (for when he cooks)
Peanut oil (for stir-fry)
Sesame oil
Olive oil
Vegetable oil
Bacon fat (though it never really lasts long enough to say I keep it "in stock")

[merrua]

unsalted butter, flora, irish rapeseed, seasme seed. at the moment also grapeseed but im not liking it. my husband likes flora

[ChristinaMason]

Salted butter, vegetable or canola oil, extra virgin olive oil, toasted sesame oil, chili oil, toasted walnut oil (keep in the fridge), a fancier first-press olive oil for drizzling and salads, and occasionally bacon fat or schmaltz. I plan on getting a bottle of pumpkin seed oil for drizzling in soups once I find one that's reasonably priced.

[cowboyardee]

Extra virgin olive oil

Butter - usually cheap salted butter, but sometimes unsalted, homemade and/or Euro style

Vegetable [soybean] oil - when you need something cheap and lots of it. Preferred over canola.

Refined safflower oil - doubles as tasteless neutral oil for some dressings and emulsions and also my go-to oil for searing steaks.

Sesame oil - the only oil strictly for flavoring that has earned a permenant home in my pantry

Various rendered fats - bacon grease, suet, schmaltz, duck fat, etc - depending on what I've cooked recently

Rarely, leaf lard - mainly for baking

I try out other oils sometimes, but the above are the ones I keep coming back to.

[Vetter]

Kerrygold or local grassfed butter, expeller pressed coconut oil (no flavor), olive oil. Periodically bacon, duck or goose fat.

Wee threadjack: now I want to stage a canola/vegetable oil intervention!

[pavlova]

Unsalted butter
Olive oil
Grapeseed oil
Sesame oil

[tastesgoodwhatisit]

I always have olive oil, a neutral vegetable oil, sesame oil, butter, ghee and lard on hand. The sesame oil is used more for finishing than for cooking in.

At intervals I have bacon drippings, beef drippings and rendered duck fat around, depending on what I've cooked recently.

The ghee and lard I make myself. Ghee has the advantage over butter in that it can be stored at room-temperature for a year or more without going rancid.

[sandylc]

NO NO NO NO to canola oil. Poison. Stinky. Don't use it!!!!!

[Vetter]

Right? Some of us taste it, some don't - but it's rancid industrial GMO product brought to us by the worst of Big Ag. Bah. But it's cheap, neutral and everyone's mom used it...

[Gio]

I buy Organic Cold Pressed Canola Oil. It's Chemical & GMO Free, and
USDA Organic & Kosher Certified.

http://www.amazon.com/gp/product/B007...

[Isolda]

I use corn oil for my neutral veggie oil, but I'm not sure that's any better. It doesn't taste as bitter as canola oil and it definitely doesn't have that weird smell.

For smaller quantities, I use coconut oil or grapeseed oil for pan frying.

[sandylc]

Unsalted butter
EVOO
Sunflower Oil
Grapeseed Oil
Coconut oil
Lard
Duck fat
Walnut oil
Sesame oil
Toasted sesame oil
Bacon fat
Corn oil
Peanut oil

[debbypo]

olive oil
canola oil
walnut oil
sesame oil
unsalted butter

[plasticanimal]

Olive, canola, sesame, butter, lard

[Jackie007]

Olive oil, bacon fat, several butters, grapeseed oil, sesame oil (toasted and untoasted),
generic vegetable oil, and coconut oil.

[sunshine842]

Butter (unsalted and salted)
Margarine (for baking, especially cookies, mixed 50/50 with butter)
Duck fat
EVOO
4-seed oil for higher-temp or neutral-flavor frying (a blend of canola, a high-omega-3 sunflower, regular sunflower, and grapeseed)
Walnut (pressed from roasted walnuts - keep it in the fridge to keep it from going rancid)
Sesame oil for finishing

If I find a particularly good EVOO, I'll buy that for salads, but I'm pretty picky, so it's usually the same stuff I cook with.

[Bacardi1]

Extra-virgin olive oil, by the gallon
Vegetable or Canola oil
Unsalted butter
Rendered goose fat
Rendered duck fat
Sesame oil
Toasted Sesame oil
Hot Sesame oil
Wasabi oil
Truffle oil

[Bacardi1]

Oh, I also usually have peanut oil on hand as well for stirfries, although I've found that any of the vegetable oils work just as well in a pinch.

[Chemicalkinetics]

I have:

grapeseed oil (for pan fry and stir fry)
lard (for baking)
butter (for baking)
sesame oil (for favor dressing)
ghee (for pan fry)

[chitwngrl]

Clarified Butter - (ghee)
Coconut Oil (Non treated- aka extra virgin)
Extra Virgin Olive Oil
Grape seed Oil
Butter
and The Champion and Reigning King Of All That Is FAT and Wonderful:
Bacon Bacon Bacon

[goodhealthgourmet]

ghee
butter
coconut oil
olive oil
toasted sesame oil
grapeseed oil
rice bran oil
walnut oil
avocado oil

[Caroline1]

I keep the first six in cruets (refillable from the cabinet) in the "mise en place" collection of wines, salts, sugar, etc., that I keep next to my cooktop.

Peanut Oil
Rice Bran Oil
Light Olive Oil
Extra Virgin Olive Oil
Ghee (clarified butter)
FAKE "Pam" (Misto atomizer with peanut oil)
Kadoya Sesame Oil
"House Rayu" Hot Sesame Oil
Truffle Oil (it will probably die of old age as I've found that truffle salt is far more satisfying)

In the freezer:
Beef Tallow (from Charolais cattle)
Duck Fat
Goose Fat
Unsalted Grass Fed Butter

I will not be replacing the rice bran oil, as the OP says, it's not a good value by any stretch of the imagination, and it's not the same quality from brand to brand.

[Hank Hanover]

Bacon fat, vegetable (soy bean) oil, butter, clarified butter, extra virgin olive oil, peanut oil and dark sesame oil. Oh yeah... Crisco.

[Chi_Guy]

Olive oil - two kinds, for cooking and sipping
Canola oil - for searing or when I need a neutral flavored oil
Toasted Sesame oil - Asian cooking
Butter - regular and Kerrygold
Some flavored oil

[kseiverd]

Butter... when on sale will stock up and stash in freezer.

Bacon grease... NEVER toss that.

GOOD olive oil.

Plain old veggie oil.

Dark sesame oil.

Chicken fat, sometimes. Made a big batch of stock from a whole chicken that was pretty fatty and got a good amount off top once cold. Great for frying potatoes in.

[Gio]

Olive
Butter
Peanut
Walnut
Sesame
Hot chili oil
Non-GMO Canola

[lcool]

Olive oil 2
Sesame oil 2
Rice bran oil
Peanut oil
Walnut oil
Almond oil
Hazelnut oil
Pumpkin seed oil
Avocado oil
Butter 2 or 3
Leaf Lard pork and beef ,Bacon drippings
Duck,Goose,Chicken and Turkey fat

and some Argon oil that I just received as a gift

gave up on grapeseed oil a few years back

[chefathome]

You just reminded me that I always have pumpkinseed oil in the fridge in addition to all the fats I already mentioned. I just love the stuff!

[MunchkinRedux]

Finally someone mentions chicken fat. +1.

[eclecticsynergy]

cooking/salad oils:

Butter
Olive oil
vegetable oil (usually canola)
peanut
sesame oil (cold-pressed from raw sesame seeds)
shortening

flavor oils:
sesame oil (Asian style, from toasted sesame seeds)
hot chili oil
rosemary oil
truffle oil

I recently had my first duck fat fries; now I understand what the buzz is all about. Mmmm!

[calmossimo]

butter, olive oil, vegetable oil, sesame oil. i bought my first jar of coconut oil from TJ's but actually have ended up using it more as eye makeup remover and moisturizer than in my cooking, although i plan to expand my use of it.

[rasputina]

butter, unsalted butter, coconut oil, lard, olive oil, peanut oil.

[Dirtywextraolives]

Bacon & Butter
Veg shortening, like Crisco
Olive
Vegetable/Canola
Peanut
Sesame
Walnut oils

[Richelle]

Canola for frying
Base olive oil for cooking
A great olive oil for finishing
Grapeseed oil for high temp cooking
Bacon fat for lots of different dishes
Butter is a must
Non hydrogenated margarine for eggs

[Harters]

Butter, sunflower spread, olive oil, rapeseeed oil, sunflower oil, sesame oil

[chefathome]

- bacon fat
- duck fat (yes, we eat a lot of duck!)
- general olive oil for cooking/dressings/vinaigrettes; good extra virgin fresh from Croatia for finishing
- dark sesame oil
- coconut oil
- vegetable oil
- peanut oil
- butter
- a few oils flavoured oils I make such as chili, basil, etc.
- ghee

[eepi]

When I lived with my grandmother, she always had bacon grease & I thought it was gross. Now I've started keeping a Mason jar for it in the fridge. I always have unsalted butter, olive oil, and I've started trying to keep avocado oil on hand. I have grapeseed oil & some hazelnut oil, but I'm not sure I'll restock those. I have some canola oil that I can't remember buying, too. Sesame oil & flaxseed oil, which aren't for cooking. Dang, I have a lot of oils around!

[Rodzilla]

coconut oil and olive oil spray are always on hand.

[biondanonima]

I always have butter, olive oil, vegetable oil and bacon grease. I've recently started stocking coconut oil as well, and I often have some other kind(s) of animal fat around (currently I have a container of sausage grease and one of beef tallow). Sesame oil and chili oil, too, but those are for finishing, not cooking.

[jenscats5]

Butter, vegetable oil & olive oil....

[Crockett67]

Me too. :)

[Hobbert]

I've always got olive oil and coconut oil and butter most of the time. When I was a kid, we used canola oil and vegetable oil for everything and had margarine for toast. Now I use Plugra and Lurpak on the occasions I use butter. My mom teases me about it but, hey, I've upgraded :)

[weezieduzzit]

Olive oil and coconut oil are things we always have, we have butter most of the time, bacon fat occasionally and specialty oils only when I have a recipe/ plan that calls for it.

[jchulley]

Bacon fat, butter, olive oil, and more neutral flavored fat,