Just curious here. What cooking fats do people use? I saw a post about folks taking Ghee in which intrigues me due to it being in a glass bottle/jar. Oils (canola, vegetable, olive)? If so, do you use the original container or do you transfer it to something else? Lard/shortening? If so, I assume you put it in a ziplock bag.

The ghee I take is from Trader Joes and is in a plastic bottle. I'm not frying fish so don't use a lot.

My Ghee was in a glass bottle so I just transferred some over to a Nalgene plastic jar. It stayed well. you could probably use a small Tupperware type container too.

We have also used olive oil for things and stored it in a small Nalgene flip lid container. We have also used cocoanut oil which is solid like the Ghee.

quote OldFingers57: "My Ghee was in a glass bottle so I just transferred some over to a Nalgene plastic jar. It stayed well. you could probably use a small Tupperware type container too.

We have also used olive oil for things and stored it in a small Nalgene flip lid container. We have also used cocoanut oil which is solid like the Ghee. "

I wondered about substituting coconut oil for shortning in bannock/bread recipes. Gonna make some garlic bread to with pasta this year. Maybe even that red lobster bisquit recipe.

We use the cocoanut oil a lot at work to cook with. It seems to work well and doesn't really taste like cocoanut or anything weird. Most of the guys were surprised as they were used to corn or veg. oils.

I bring vegetable oil and bacon. the saved bacon drippings is used to fry fish or potatoes. sometimes I bring olive oil in small packets for eggs. have recently been tempted by ghee.

We bring 3 types. A small squeeze bottle of canola oil, a full jar of Trader Joes Ghee & a few packets of olive oil ordered from Minimus.

I use the ghee for breakfast type stuff like French toast and pan bread, sometimes I use a little canola mixed with the ghee to stretch it. The ghee has a nice nutty, buttery flavor, stays solid at cool temps & pours when it's very warm. If I have fish in the pan, I also use a mix of ghee & oil, just enough to cook it up. Olive oil packets I use for a tortellini meal as a garlic/Parmesan/red pepper herb & olive oil sauce with broccoli.

I was originally hesitant to use ghee, was hard to find until Trader Joes started to carry it. It's affordable and I really like to cook with it now. As a solid, it's no mess...scoop a bit out with a knife...instantly turns liquid in the pan, the high smoke point and lack of solids means it doesn't burn easily. It's very forgiving that way.

I use a small bottle of Canola for frying fish, and the cheap/fake Parkay squeeze butter for everything else, no need to keep it cold.

This year I may try a block of butter flavored Crisco for frying fish, I hear it's pretty tastey.

I've switched to Crisco blocks versus carrying bottled oil. Works well. Usually half a stick per fish fry although that depends on how much you're frying.... They come in packages of 3 sticks so up to 6 fish frys per purchase.

I like to fry with peanut oil. It has a high smoke point and a neutral flavor. Let's you fry hot & fast for a good crispy flake and lets the flavor of the fish/seasoning stand on its own. It's also one of the healthier oils as it's very low in saturated fats and higher in the good poly- and mono-unsaturated fats. It also doesn't easily absorb flavors so it can be used many different times. You don't need to bring much for a good fry.

You need to try the butter flavored Chisco. It really is easy to cook with. Get the tub or the sticks. It has a high burn temperature that is good for cooking over the fire on a cast iron pan, or a flame of a stove.

In the past I have taken a small bottle of canola oil and 1/2 stick of unsalted butter in a small container with a leak-proof lid and used the one that seemed appropriate for what was being cooked.

Thinking about just switching to butter only. Surprisingly the butter hasn't melted on any trip I've taken and adds a lot of flavor to anything. Remember the old saying 'Lots of butter and lots of love.'

I being in 2 sticks of butter, I plan to bring EVOO in and maybe ghee (TJ's) too since I live that stuff!

I use the crisco blocks as well. Easy to use, store, and you don't have to worry about a cap coming unscrewed in the back. Although, I usually do take a very small bottle of vegetable oil along as well, but small....

Lard.. Best frying stuff out there!

If taking a solid fat/butter/shortening I like to use the Nalgene straight side jars for travel. Seal very well and have great accessibility to the contents.

butthead

We switched to the crisco blocks a couple of years back Easy to use and pack

I like plain old lard.

I take buttery flavored crisco blocks. Works for anything.

quote Frenchy: "I take buttery flavored crisco blocks. Works for anything."

Same here, usually.

I've been known to take Ghee, as well, but I make my own, though.

quote mirth: "I've switched to Crisco blocks versus carrying bottled oil. Works well. Usually half a stick per fish fry although that depends on how much you're frying.... They come in packages of 3 sticks so up to 6 fish frys per purchase."

How well do these sticks hold up in the heat? Wouldn't a snap-lid plastic container of some of the bulk Crisco be just as convenient? and perhaps cheaper?

quote schweady: "

quote mirth: "I've switched to Crisco blocks versus carrying bottled oil. Works well. Usually half a stick per fish fry although that depends on how much you're frying.... They come in packages of 3 sticks so up to 6 fish frys per purchase."

How well do these sticks hold up in the heat? Wouldn't a snap-lid plastic container of some of the bulk Crisco be just as convenient? and perhaps cheaper?
"

schweady, that is why I mentioned the screw top Nalgene jars. They work great for butter and shortening, seal great, fill easy, several sizes. Crisco stays solid at warmer temps than butter about 115 degrees.

butthead

I bring ghee, transferred into a Nalgene. Also olive oil, also in a Nalgene. Mostly though I use them to add flavor and calories to food, not to cook things in, other than my cornbread. In a pinch they make good lotion too.