I love using olive oil as well as coconut oil and butter. Each of these has its own distinctive taste and benefit to what is being cooked. For using coconut oil I find the flavor rather overwhelming and dominating to the food cooked. It does however produce a fantastic popcorn. Good quality olive oil is really pleasing to the sense of smell and taste, salad or cooking.
Since the Atkins diet came out many years ago there have been several studies that comment on just about every oil imaginable and they all leave the human brain spinning and so full of questions, many that are never asked and many that cannot be answered, to satisfaction. In today’s society the term fat (lard) for cooking was just not used until recently. I have been reading many references that consider good old “bacon fat” as a cooking oil. Remembering back to my youth (during and following WW2) we always used bacon “drippings” on our grits instead of butter. Myself, not knowing at the time, loved it because that is what mother recommended. Although she probably did not have butter because of rationing. I, even today, love an egg fried in the “drippings” of bacon and use it in my corn bread and fry hamburgers in the drippings after frying the bacon that goes on top of the burgers.
Many of the current oils are made from the old GMO grains and should be avoided. Bacon also should probably be avoided because of some of the ingredients used in the production. But then again it is hard to give up all of one’s vices, totally.
Just my opinion, I love good country cookin’,