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..

I mostly use organic avocado oil. I find it very neutral. I don't fry much but it works well. I use butter for eggs. I use olive oil or avocado in salad dressings. Seed oils are in so many things, they are hard to avoid; if given a choice I don't buy them, but don't worry too much about the small amounts I eat.

Never lard, crisco for pans that also want flour, some baking recipies ask for both butter and crisco. Olive oil most of the time, but hot heat, then I use vegetable oil because I can't keep track of that debate either. We eat very little we add butter to so I don't bother with concerns over calories of butter vs margarine. We don't deep fat fry. I love mayo made with olive oil or avocado oil--it keeps it doesn't get thin in salads they way regular mayo does.

Butter or lard (we save meat drippings) for cooking. Butter for baking.

Natural is better than any lab-created, highly processed crap. IMHO.

I'm a proud user of Ghee. Expensive, but worth it for eggs and sauteed veggies. I also use a lot of olive oil.

I use butter, avocado oil spray, canola oil. I am not a fan of olive oil because of the pronounced taste. I dont dislike the taste but it affects what I cook in ways I dont care for. I use Lard once a year when I make fried chicken for DH's birthday. Frying does not give you greasy oily food if you use a lite coating and the proper temperature. When I make cornbread I use bacon grease to grease my castiron pan. When I make biscuit I use butter instead of the lard I was raised to use. I dont actually use much fat but am not afraid of it as a food. We do have some margarine that my DH buys but I have no idea what he uses it on. Nothing mostly so far as I can see. I use the canola for tempura.

I ignore the latest food fetishes. Remember when eggs would kill you?

I do buy lard to make my own soap. These days combined with coconut oil. Now that is a different cooking fat.

I have never used lard or Crisco in my life, but I remember my mother always had a can of Crisco to use for making pie crusts, I think.

I use two... butter and organic olive oil.

Avocado is my general go-to oil for cooking. I always have EVOO on hand as well, and if butter feels right that’s what I’m using. I see a lot of tallow now that the snake oil salesman has been pushing it, I bought a jar but am waiting to try it somewhere where it really matters.

I usually use crisco for greasing up baked potatoes to get a crispy skin. It allows the salt to stick to the skin better than a liquid fat. I use peanut oil in stir fry and other things that need a high smoke point. For most other things I use butter, olive oil, or veggie/canola oil.

@foodonastump "I bought a jar but am waiting to try it somewhere where it really matters." My teen grandson uses it on his face!

Butter, olive oil, canola or vegetable oil for me.

I use a fat appropriate for the task and the flavour required. So butter for baking. Olive oil or canola for sauteeing. Sesame oil for some things. Goose fat for special roast potatoes if I have any over after Christmas. I've stopped using butter on bread in favour of a plant sterol spread but I would prefer the real thing if my cholesterol levels could cope with the saturated fat. The only time I use lard is for hot water crust pastry which I only make a couple of times a year.

Canola and peanut oil for stove top cooking, for a light coating on a skillet for cooking/non-stick purposes. Also butter. We saute veggies but never actually fry or deep fry anything. We use California olive oil for salads, brushing on veggies to be roasted, or to add a flavor dimension to foods (like adding a bit to lentils or certain soups). We've never used anything else.

I use a bunch of them. I use Edda Olive Oil for my salads or anywhere I directly taste the oil. We use Kirkland's Olive Oil for cooking. DH uses real butter for his baking. I use grapeseed oil for when I fry an egg in my cast iron pan due to the high smoke point. I use Brummel & Brown spread for breads and veggies and such as it's 0 cholesterol and 1/2 the calories of butter. I use plant-based butter when I have my vegan family over for dinner. I will rarely use coconut oil or ghee, depending. And I use Pam spray for baking tins and such. We also have sunflower oil for when we want a neutral flavor or for things like greasing the grill grates.

Butter (salted), extra virgin olive oil and canola oil - all organic - don't really do frying, but I do saute things.

And I sometimes use rendered fat from when I cook chicken, duck, etc. - also organic.

FWIW, I often use all or part olive oil in baking too.

Butter usually, otherwise olive oil.

I use butter, bacon fat, canola oil. I will use olive oil in dressings and other things that are raw, but i do not like to cook with it. I go through a lot of butter.

For sauteeing veggies as in a mire poix, I use olive oil and depending on what I'm making I put in a bit of butter also.

For mayonnaise, it's avocado oil and a smaller amount of olive oil , I love the golden color.

After years of thinking canola oil was the way to go, I don't even keep it around anymore.

I agree the science is not very settled on what's healthy, and I do indeed remember that eggs were said to be bad - I feel so cheated of that food through those years, haha ! Anyway, eggs cooked in butter and buttered toast and jam is a favorite breakfast of mine and I don't feel as guilty anymore.

And I thought crisco and margarine were no-no's now due to transfats and that butter is actually better ? To be honest, I haven't kept up with the latest advice after diving in way too deep back in the 1990s and 'aughts' . Raising a vegetarian daughter and a meat-loving son, dinners were always a production ! luckily my husband cooks too and he's not picky, loves everything.

I love toasted sesame oil to finish a dish when we cook Asian food , it's so good. We keep a small bottle of peanut oil or grape seed oil for asian cooking but it doesn't get used much these days. We used to use the wok quite a bit but now we use induction burners and the real wok doesn't work (we do have a flat bottom wok we use from time to time, just not the same though)

A guilty pleasure is every couple of months we have a burger and fries dinner where I shallow fry the sliced potatoes in duck fat, chicken fat, or beef fat that I save small amounts of, yummm ! And then finish in the air fryer, they turn out great. (miini smashburgers have become a favorite) .

We also use the extra fat I save to use as firestarter for the grill and campfires.

Butter, high quality evoo, vegetable oil (or if i have it, grapeseed oil for high temps), a spoon of bacon grease on occasion (melted in an iron skillet before adding cornbread batter). I do not like the taste of canola oil so havent used it in years. I keep a little Crisco on hand for greasing cake pans. My mother always used it for pie crust and frying chicken and other meats.

Canola oil for most cooking applications; EVOO for non-cooked use (usually drizzled on toast or roasted veg). I only use butter for baking, and I use butter only for baking. I've tried olive oil instead of canola oil, but I'm not convinced it's better or healthier.

Tallow is something we keep in the house (we use it all, including duck fat. Depends on what you're cooking). What do you do with tallow? Roux. Amazing French fries. Basting when smoking. Daughter wants to use it to make a grilled cheese. I'm sure there's more.

A little Canola for stir frys, Olive oil for roasted veggies and summer tomato salads.. My ruination is butter for baking.