I keep several cooking oils on hand:
Canola
Safflower
Grape seed
Peanut
Olive Oil
Extra virgin Olive oil
Sesame

and Crisco in the refrigerator.

Each has it's own use.

I always have 2 kinds of oil handy for cooking and I keep them in containers with the spout so they're always ready for pouring into a pan.

One holds EVOO and the other whatever - corn, canola, etc.

I try to keep everything fresh. I don't use enough oil to keep a lot on hand. Right now I have a little canola oil and an unopened bottle of corn oil. I used to make my own flavored oils...kept them in pretty bottles in a row to display in the kitchen. But....they didn't taste so great after sitting out in the light...the sun! :0)

But I love those Italian oil bottles. I own one and think I'd like to collect them! :0)

{{!gwi}}

I have a couple of different olive oils, toasted sesame oil and canola oil.

I love that Italian oil bottle ! That is really cute, I have never seen one like it.
I usually only have 2 kinds, olive oil and what ever else seemed to be on sale at the time.

I just looked. Knew I had a few different kinds, but wow!

Canola oil
Peanut oil
Almond oil
Sesame oil (2)
Chili oil (2)
Garlic olive oil
Orange olive oil
Extra virgin olive oil
Regular olive oil

Guess I won't be buying oil anytime soon! Harry's daughter lives in the Napa Valley and sent a gift box with the orange and garlic flavored oils.

Generally, I have several.

The cheapest, store brand vegetable oil--for making my mom's chocolate cake. It just doesn't taste right if you use anything else in it.

EVOO for some cooking, dipping bread, etc. I try to use it as much as possible, for the health benefits (it actually cleans your arteries, rather than leaving deposits behind), but of course, the flavor doesn't go with everything.

Safflower is my all-purpose, go-to oil. It's an extremely healthy oil, with a high smoking point, and is very light in texture. It's got the best flavor, IMO, of any oil. It's also a great skin and hair moisturizer--only a few drops, worked into the ends of the hair will make a huge difference.

I also generally have sesame oil on hand. That's not a cooking oil, though.

Nicole, I'm glad you stopped making flavored oils--unfortunately, it's very dangerous to do at home, since food (especially garlic) stored in oil is a breeding ground for bottulism. Homemade flavored oils should be refrigerated and consumed within 2-3 days, then the excess should be tossed. Hoping that by posting this, maybe it will keep someone else from giving their family food poisoning.

As to storage? I keep olive and vegetable oil in the fridge. Yes, it gets a bit firm, but a minute or two under warm water, or 5 at room temperature is usually enough to loosen it enough to pour out what you need. The safflower, I just toss into the freezer. It doens't get hard, even at that temp. The colder the storage temperature, the longer life your oil has, so I always keep them as cold as possible

Just Canola Oil and Olive Oil. Use to have Shortning, but not anymore.

I only use canola oil. I do not care for the taste of olive oil.

Sue

I use butter, canola oil, olive oil, EVOO just for salads, and margarine. Some are interchangeable, but I like different tastes for different things. Butter on bread, but margarine for frying eggs, ,etc.

Canola
Peanut
Olive

and also (LOL) motor oil for my lawn tractor and John Deere Gator

I keep olive oil, canola oil and coconut oil in my cupboard - I like to use certain oils for certain dishes. I really love baking with coconut oil - YUM!

* Posted by monica_pa (My Page) on
Sun, Sep 12, 10 at 12:45

I keep several cooking oils on hand:
Canola
Safflower
Grape seed
Peanut
Olive Oil
Extra virgin Olive oil
Sesame

and Crisco in the refrigerator.

Each has it's own use.

Monica made this is so easy My exact answer. Copy&paste

LIL

I always have olive oil and canola oil around and of course, the dark sesame oil for Japanese cooking.
Once in a while I will buy walnut oil to use in bread making and for use in salad dressing.
I have some lard in the freezer now.....for pie crusts.
(And fried potatoes but only on rare occasions.)

Not as many as I used to. Don't keep olive oil anymore. I don't use much oil anymore. I use butter or bacon fat for most things that I cook it seems. Used to keep EV olive, peanut and vegetable or corn oil depending on price. I just picked up a bottle of canola oil. Used to use a lot of shortening but not anymore. Guess my cooking styles have changed. Although I went nearly a year with next to no cooking so that had an impact too.

Only two...Canola and Olive oil.

Yes, I do stock several kinds of oil. I have 5W20 for very cold weather and 10W20 for warmer weather, and then a general purpose oil for the squirt can. There is always a penetrating oil on hand and a protectant type, but I never consider cooking with these.

Veg. oil for the fry pan.

Motor oil for the car.

Oh, yes - and some bacon fat that they stored in a cherry pie filling can when making supper at the church - does that count?

o j