Cooking at home is all about using the right fats to make your meals taste amazing. From olive oil and avocado oil frozen fries to animal fats like beef tallow and lard, each fat brings something special to the table. With social media trends and health advice constantly changing, it can be confusing to know which fat to choose. But the truth is, chefs and home cooks alike often prioritize flavor and function over fads. Whether you’re frying, roasting, or finishing a dish, using the right fat can make a big difference in taste and texture.
1. Essential Oils for Everyday Cooking
Butter
Butter is one of the most loved cooking fats. It comes in many types — salted, unsalted, cultured, whipped, and even plant-based. For high-heat cooking, clarified butter is best because it won’t burn as quickly. It pairs wonderfully with seafood, vegetables, and baked goods. For spreading on bread or muffins, high-quality European butter is ideal to enjoy its full flavor.
Extra-Virgin Olive Oil
Extra-virgin olive oil is versatile and full of flavor. It can be fruity, spicy, or herbaceous, and works well in salad dressings, sautéing, roasting, or frying. For everyday cooking, a more neutral olive oil is perfect, while a premium finishing oil adds depth to dishes at the end. Olive oil is also great for drizzling over grilled vegetables or meats to enhance aroma and taste.
Avocado Oil
Avocado oil is a must-have pantry fat. It has a high smoke point, making it ideal for high-heat searing, sautéing, and even frying frozen fries. Its light flavor won’t overpower delicate foods like chicken or fish. This oil is also a healthy alternative to animal fats, adding subtle richness to your dishes without masking other flavors.
Neutral Refined Vegetable Oils
Neutral oils such as canola, sunflower, grapeseed, and corn oil are versatile and budget-friendly. They have high smoke points and are perfect for deep frying, searing, or baking. Neutral oils also work well in salad dressings when combined with stronger oils like olive oil to balance flavor and cost.
Coconut Oil
Coconut oil is a good substitute for butter or lard, especially in vegan baking. It adds a tropical flavor that works well in curries, desserts, and pastries. However, it has a lower smoke point than some oils, so it’s best for medium-heat cooking or baking.
2. Rich and Flavorful Fats
Beef Tallow
Beef tallow is rendered beef fat that adds deep, savory flavor to dishes. It is great for high-heat frying, searing meats, or making French fries. Tallow stands up well to long cooking times and enhances umami in hearty dishes.
Duck Fat
Duck fat is prized for its rich flavor. It’s excellent for shallow or deep frying and adds luxurious taste to roasted vegetables, potatoes, and meats. Though less common, it’s worth seeking out for special recipes.
Schmaltz (Chicken Fat)
Schmaltz is rendered chicken fat that packs a concentrated poultry flavor. It works beautifully in braises, stews, roasted potatoes, and savory pastries. Using fat from the meat you’re cooking amplifies natural flavors and adds richness.
Lard
Lard, or rendered pork fat, is a classic cooking fat in many cuisines. It melts quickly when heated and adds texture and flavor to baked goods, tortillas, and savory dishes. It’s mild enough not to overpower foods, making it versatile for traditional recipes.
Bacon Grease
Bacon grease is easy to save and store for later use. It complements bold meats and can enhance sauces, grilled sandwiches, or roasted vegetables. Filtering it before storing ensures it lasts longer and stays clean for cooking.
Toasted Sesame Oil
Toasted sesame oil has a strong, nutty flavor and is best used as a finishing oil rather than for cooking at high heat. It’s perfect for Asian-inspired dishes, drizzling over noodles, or adding to vinaigrettes for extra aroma.
Duck Fat and Animal-Based Fats for Special Cooking
Animal-based fats like duck fat, tallow, and bacon grease excel in high-heat cooking and add rich flavors to proteins and vegetables. They also perform well for deep frying, giving dishes like roasted potatoes or French fries a golden, crispy texture.
Cooking Tips for Choosing the Right Fat
1. Match the fat to the dish – Light oils like avocado or neutral vegetable oils are perfect for delicate proteins and high-heat frying, while butter and animal fats add depth to braises and roasted meats.
2. Consider smoke point – Fats like avocado oil, beef tallow, and ghee withstand high heat, while butter, coconut oil, and toasted sesame oil are better for lower-heat cooking or finishing dishes.
3. Flavor balance – Bold fats complement intense flavors; mild fats allow the main ingredient to shine. For example, use avocado oil for searing chicken, and schmaltz for rich poultry stews.
4. Storage matters – Some oils like unfiltered olive oil or bacon grease should be kept cool and sealed to preserve flavor and freshness.
By keeping a mix of plant-based and animal fats in your kitchen, you’ll be ready for any recipe — from everyday meals to gourmet creations. Using the right fat not only enhances flavor but also ensures your cooking technique works perfectly every time.
