Butter, Crisco, Crisco vegetable oil, and olive oil. Sometimes canola oil for a few things. Margarine if cooking for oldest grandson(allergic to dairy).

I do not like the taste of lard..

Olive oil most of the time, but not shy about butter for taste. I insist on eating things that taste good.

Olive oil and real butter or vegan butter.

Occasionally I use bacon grease for certain dishes.

I don’t deep fry anything anymore, but when I used to make fried chicken I used Crisco. My Mema always used it for hers and I think it makes the best (crunchy) crust.

Peanut oil . If making any stir fry or any dish that requires high heat, peanut oil is the only one that works well. All Chinese restaurants ( good ones) use it.

Peanut oil also if baking requires a tasteless oil or I use real butter if it requires a solid shortening . Real butter at the table .

Real leaf lard from the ladies on Etsy for pie crust and Italian cookies.

1/2 real butter and 1/2 olive oil for certain sauces.

Olive oil for all other cooking. I buy a 1500 ml box from Sciabica Oils in California. I also buy there Basil infused EVOO and Lemon infused EVOO for the table to dress salads.

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I saute just about everything in olive oil. Sometimes I add butter to the pan. Butter definitely adds flavor. I only use 100% Italian or 100% California EVOO. The only thing I really fry is chicken cutlets. I use vegetable oil for that. I've never used margarine or lard. Only use crisco to grease baking pans.

Butter and olive oil are my go to‘s

Olive oil 90% of the time. Hardly ever use butter for anything. And yet here I am with my cholesterol going bonkers (hopefully not any more, now that I’m on meds).

Cook with olive oil (other than baking) and butter on the table.

Olive oil and butter. I get my olive oil from a Palestinian family in Rameh, Galilee which is in northern Israel.. The family works the farm and business. There are some photos and more information on their website. At the moment they are not shipping to the U.S. Thank goodness I have almost a full bottle.

Khalaf evoo

I use olive oil, vegetable oil (when I need a neutral flavored oil) and unsalted butter (baking or when a recipe calls for butter).

Staying away from butter whenever possible. I have genetic high cholesterol and can lower it to almost normal (not quite) by eschewing animal / dairy fats. I do use it in baking but am baking rarely these days.

I primarily use evoo and avocado oil. I don't bake, so butter is rarely used.

I didn't know Crisco is still available. My grandparents were farmers, so I grew up with animal and dairy fat.

I use a range of fats. Olive oil for roasting, salad dressings, etc. Peanut oil or avocado oil for stir fry or if I want something neutral. Butter for cookies and baking. I use some coconut oil for baking when I need to steer clear of dairy. The only things I use shortening for is homemade flour tortillas and as half the fat in my pie crusts. Most of the time I spread smart balance on things like bread or biscuits but will sometimes use butter. DH has genetic high cholesterol and the kids likely do so I try to be cognizant of the animal fats but do not eschew them all together.

Olive oil, salted butter. Toasted sesame oil for flavor.

Yesterday I made a pot of cranberry beans with sofrito base. Instead of the neutral oil it called for, I used bacon fat (riddled with little bits) and the beans are the best ever.

Usually olive oil for dressing or sauces. Avocado oil for roasting and sauteing. Butter for cooking eggs and occasional baking. Sometimes canola oil when I want a very neutral tasting oil (like in waffles). I don't eat meat, so I never use lard or bacon grease. I haven't ever used shortening. Occasionally I'll use other oils like sesame for flavor profile in certain recipes (usually sauces or dressings).

Bunny, that sounds good!

It's the Milk Street Mexican Beans recipe. Although I eat meat, I don't add meat to it. Rancho Gordo cranberry beans, so good. I used chicken stock and the bacon fat. But I've made these without the bacon fat and a veggie stock. They're still good. It's the sofrito that brings the umami.

We eat a lot of Mexican food -food trucks and the like, nothing fancy - so I know we are eating lard but I don't cook with it. I love New Mexico biscochitos but the good ones have lard and I can't bring myself to buy it to make them.
I mostly cook with olive oil, sometimes add a pat of butter.

Organic olive oil and butter (but no butter in the last couple months and avoiding olive oil except for making scrambled eggs while recuperating).

Olive oil and/or butter.

My grandmother was famous (within the family) for her molasses cookies. Later, my aunts also made the cookies for every family visit. Finally, several years ago I asked my aunt for the recipe. It called for lard. I was like, uhh where do I get lard?? So I tried to make them with something else, I forget now what I used, maybe butter? They were not the same. When I mentioned it to my aunts, they got a good chuckle. And now, among my cousins (aunts are no longer with us), grandma’s cookies are referred to as Lard Cookies.

I think that might be because butter contains water, and lard does not, Sueb? I've successfully subbed oils for shortening or lard in a number of recipes, since I use neither.

Are there 2 of this post? I thought I replied, but don't see it here...

Carol, I am unable to post here and at KT with one post (some are able to do so) so I make a post in each forum sometimes.

I cook primarily with olive oil, occasionally sunflower or canola.

I’m doing less butter-based baking now that we are living with alpha gal :(.

Does anyone know what brought about recent disdain for seed oils and a new halo for beef tallow?

Years ago my bakery made a revised version of someone’s heritage plum pudding and we successfully subbed butter for lard. A traditional grocery or butcher should have lard. I’d try subbing crisco— you can buy a fairly small can of it. you can use it up in pie dough— maybe use 50/50 crisco /butter.

I use this. It is dairy and nut free. It tastes very close to real butter. I have a grandson who is allergic to all dairy.