What fats and oils do you keep in stock?
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?
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 :)
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.
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!
- 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
- a few oils flavoured oils I make such as chili, basil, etc.
vegetable oil (usually canola)
sesame oil (cold-pressed from raw sesame seeds)
sesame oil (Asian style, from toasted sesame seeds)
hot chili oil
I recently had my first duck fat fries; now I understand what the buzz is all about. Mmmm!
Olive oil 2
Sesame oil 2
Rice bran oil
Pumpkin seed 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
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.
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.
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)
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.
Butter (unsalted and salted)
Margarine (for baking, especially cookies, mixed 50/50 with butter)
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.
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.
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.
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.