Oils for different purposes

John_19944

Hi all,

Right now I'm using avocado Oil for its high smoke point when sauteing. I also read somewhere that it's a pretty healthy oil to use for this purpose.

I'm also a big fan of coconut oil (as my girlfriend gets a little nauseous at the smell and taste of melted butter).

At one point, I had a cupboard full of oils that, for the sake of my own sanity, I had to purge, leaving me with simply avocado oil, coconut oil and EVOO (for salads). But over time, I've seen quite a few make their way back into the cupboard because of different recipes.

I was wondering what oils you're all using for different purposes such as low temp cooking, sauteing, searing etc.?

Kind regards,

John

theultravisitor

Ever since going (mostly) Paleo/Primal/Whatever, I've cut out all the neutral-tasting oils (canola, grapeseed, etc.). I mostly use ghee, duck fat, leaf lard, and sometimes EVOO. I've yet to get around to using coconut oil, though it's something I'd like to try in the near future. With the exception of lard, which I only use for searing, I'm likely to use any of these fats in both low temperature cooking or for sauteing and searing.