My favorite oils & cooking fats
Want to see the oils and traditional fats I reach for? I’ve collected some of my favorites in one place to help you find a starting point for your own kitchen.
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Choose fats for the food you are making: the flavor, the temperature, and the texture you want on the plate.
| Fat | In my kitchen | A useful note |
|---|---|---|
| Butter | Eggs, gentle sautéing, baking, and finishing | Milk solids brown and can burn; watch the pan. |
| Ghee | Sautéing and roasting when I want buttery flavor | Most milk solids are removed, but it is still dairy-derived. |
| Beef tallow | Roast potatoes and savory skillet cooking | Its savory character works best where you want it. |
| Duck fat | Roasted vegetables and potatoes | Flavorful, and still a mixture of different fatty acids. |
| Extra-virgin olive oil | Dressings, finishing, and everyday cooking | Store sealed, away from heat and light. |
| Avocado oil | When I want a more neutral flavor | Check that the product is pure oil rather than a blend. |
| Coconut oil | Baking and dishes where coconut flavor fits | Refined and virgin versions taste different. |
Traditional does not mean unlimited
These fats differ in saturated, monounsaturated, and polyunsaturated fat content. Butter, ghee, tallow, and coconut oil can add substantial saturated fat. A cooking preference is not a claim that every alternative is better for every health goal.
Pay attention to the pan
Use an appropriate cooking temperature, avoid letting fats smoke, and do not repeatedly reuse oil for frying. Smoke point alone does not describe every aspect of an oil’s behavior. Freshness, storage, heating time, and the food itself also matter.