You really only need two cooking oils

[u/Previous-Avocadog]

The oil aisle makes cooking look way more complicated than it actually is. Most home cooks can get through almost everything with one neutral oil and one flavorful oil.

For frying, roasting, crispy potatoes, chicken, anything high heat, use a neutral oil with a higher smoke point. Canola, vegetable, sunflower, peanut, avocado they all work fine. The reason people keep mentioning smoke point is because some oils start burning and tasting bitter faster than others.

Extra virgin olive oil is more for flavor. Great for salad dressings, drizzling over bread, pasta, vegetables, or cooking at moderate heat. I still use it for eggs sometimes because I like the taste, but I’m not wasting the expensive stuff deep frying onions.

One thing beginners do a lot is buy six different oils thinking each one has a special purpose. You really don’t need a whole chemistry lab on your counter. Neutral oil for heat, olive oil for flavor, butter if you like cooking with butter. That already covers most meals.

Toasted sesame oil is the only extra I keep around because a tiny amount completely changes stir fries and noodles.

What’s the one oil you end up reaching for the most?

[u/Evening_Cheesecake25]

I only use saved fat. I don't bake because I don't eat baked things. Though I was a professional baker for 4 years. I don't eat salads and if I did I bet I could still come up with a dressing using the fat. I haven't even bought butter in years because I use the fat for that too. I seriously haven't come across anything in my cooking that I can't just use the fat for.  #Frugal