What grease do you fry in?

[Herman30]

I use goosefat, duckfat or pork lard or butter.
For the moment I have 1 can (350g) of duck fat and 5 cans (1500ml) of mangalitza pork lard in my larder. And a stick (200g) of butter in the fridge.
I almost never use any oils for frying. Pork lard is best, potatoes fried in lard taste like heaven.

 

[stonepark]

Dripping... Beef mainly or butter (ghee) for some

 

[TeeDee]

I use goosefat, duckfat or pork lard or butter.
For the moment I have 1 can (350g) of duck fat and 5 cans (1500ml) of mangalitza pork lard in my larder. And a stick (200g) of butter in the fridge.
I almost never use any oils for frying. Pork lard is best, potatoes fried in lard taste like heaven.

Mangalitza - great stuff -I visited Budapest when they had a festival market all dedicated to those hairy little chaps.

 

[Herman30]

This is what mangalitza pig looks like.

 

[slowworm]

Olive oil, rapeseed oil, sunflower oil or butter, depending on what were cooking.

 

[Chris]

Depends what I am cooking. But I use all of these regularly:

Rapeseed oil
Extra virgin olive oil
Ghee
Butter (yes I know ghee is butter)
Groundnut oil
Vegetable oil

Depends on the flavour profile I am going for and then I utilise them differently based on properties like smoke point dependent on what I am making.

 

[Herman30]

If I want something well browned then just butter, if a little less browned the lard + butter. And just lard if something require high temperature with just a little color.

 

[Tengu]

I use very little. Olive oil, the cheap stuff.

 

[Toddy]

British vegetable oil

Olive oil,
Peanut oil,
Coconut butter,
Sunflower oil,
Butter,
Ghee

 

[oldtimer]

The right ingredient for the job when at home. When travelling, however, I keep things simple by using olive oil. It can be used to fry, enhance pasta, to dress salad, or tomatoes. It's good on bread.
It also has medicinal applications and I can lubricate my SAK and other kit with moving parts.

 

[forrestdweller]

i'm on a limited budget, so sunflower oil is all i can afford (i avoid palm oil and soy oil like the bubonic plague!) -- interestingly the cheapest one comes from ukraine: good to know the russians haven't managed to capture the ukrainian oil fields yet, and central america can still be supplied with cheap oil...

 

[demented dale]

I use goosefat, duckfat or pork lard or butter.
For the moment I have 1 can (350g) of duck fat and 5 cans (1500ml) of mangalitza pork lard in my larder. And a stick (200g) of butter in the fridge.
I almost never use any oils for frying. Pork lard is best, potatoes fried in lard taste like heaven.

i render fat down and make tallow. dd xx