Avocado oil is very neutral and has a higher smoke point than EVOO, so good for getting a pan hot like for stir fry. I do keep a small bottle of vegetable oil for things like brownies but find it seems to turn rancid more quickly than I can use it (I don’t bake often with oil).

I got rid of the veggie oils. I was using Avocado but it got too expensive or me. There is a light olive oil that is for frying & baking so I keep that on hand. They sell it at Costco.

Anonymous wrote:I use canola oil in recipes that call for vegetable oil (baking). Olive oil for cooking. Those are the only two oils I keep in the house

Canola oil is the worst seed oil.

I normally have the following fats in my pantry/fridge

Ghee
Butter
Olive oil
Avocado oil
Peanut oil
Sesame oil
Canola oil
Mustard oil
Coconut oil
Bacon fat
Sunflower seed oil
All of it for cooking or eating

I also use oils like jojoba, almond for skincare.

My absolute must have is olive oil, ghee, butter, sesame oil, mustard oil and coconut oil.

I use canola oil in recipes that call for vegetable oil (baking). Olive oil for cooking. Those are the only two oils I keep in the house

Anonymous wrote:

Anonymous wrote:is grapeseed oil a fine substitute in brownies & cake mixes (99.999% of my "baking" needs)?

You can use cooled melted butter 1:1

Melted butter is a poor substitute in many baking recipe since it is solid at room temp.

Personally, I use avocado oil for high temp frying, searing, and making popcorn. For baking recipe that specifically call for oil, I use safflower or sunflower oil. But that isn’t all that often. Maybe the occasional muffin or birthday cake? My brownie recipes, cookies, and quick breads all call for butter.

Anonymous wrote:Use rendered fat or ghee.

I can't for cholesterol reasons. But the info on advocado oil is helpful.

Use rendered fat or ghee.

I use avocado oil for everything. Baking, cooking, frying, whatever. I buy it at Costco.

It is for me. I use it maybe once a week or two. There are a few recipes my family likes that call for it.

I have one or two cake recipes that require it. If I'm baking a dessert once every six months, I really don't care whether I'm using the healthiest possible oil. DH also makes fried chicken about once a year, so yes we have vegetable oil.

We have peanut oil for the semi-annual homemade potato chips or French fries. Most of my personal oil use is a single spray of olive or avocado oil in a nonstick pan for an egg.