Types of Fats

June 1, 2026

Hello Friends,

It is important to know some of the basic types of fats when learning HOW TO COOK. Common fats are butter, margarine, lard, vegetable shortenings and oils. I always keep in stock a good quality of butter, solid vegetable shortening (Crisco), a variety of oils and sometimes I purchase fresh lard.

Some fats work well in some recipes but not in others. For instance I like solid shortening, lard and sometimes even butter to make my baking powder biscuits; I do not like oil in these recipes. In many recipes like dressings and some cake recipes I like to use oils. For a great flavor, I will add butter.

Most fats need to be kept in a cool dark place in tightly covered containers. Butter should be kept in the refrigerator. After wrapping in plastic wrap I also wrap it in foil. (I do keep a small portion in an airtight container in the kitchen for daily use.)I find by keeping it wrapped in foil in the refrigerator keeps the flavor better and prevents it from absorbing odors.

Butter Substitutes

I always buy butter, never margarine; I like the flavor of butter better in everything. If you use margarine and are satisfied with it, that is fine. I recommend using the same brand all the time. Most brands are different; some contain more water than others. This liquid has a big influence in your recipe; especially baked goods.

Oleo (or oleo margarine) was the first butter substitute on the market. It came out when I was a kid. It was white and in a clear plastic bag. Included in the bag was a marble size orange ball. You had to massage the bag and break the ball. After kneading a while the mixture would turn to a yellow color. All of us kids would fight over who got to massage this bag! That was a craze!

Margarines can be used interchangeably with butter for the table and for cooking. Today butter is very expensive so cooks sometimes choose to use equal parts of butter and margarine. It will help to keep the cost down but give the flavor of butter. Again, you will need to experiment with this in your recipes. The texture and flavor may change what you are cooking.

When making pie dough and biscuits, I almost always use a solid shortening like Crisco. I love the flaky texture and good taste which it provides to my recipes. Although I rarely purchase fresh lard, it makes wonderful, tasty recipes like pie dough and biscuits.

Solid shortening and lard can also be used for frying and deep frying, but I always use oils; peanut, grape seed and vegetable. These will heat to a higher temperature without smoking. Under “oils”, there is a wonderful variety and I have many favorites. I always keep in stock extra virgin olive oil in dark glass bottles. I use this is salad dressings and many recipes. I also like for some recipes sesame oil, almond oil and many flavored oils like rosemary and thyme. These flavored oils can be easily made at home using your favorite flavors.

Your friend, Frances