Choosing a cooking fat.
Diane Sanfilippo, of balancedbites.com and now practical paleo fame, has a chart on her website where she ranks the relative safety of various cooking fats. Coconut oil and tallow win the top two slots followed by butter, lard, and then olive oil.
I've been cooking mostly with olive oil but I'm thinking of switching it out for butter or lard based on her recommendation. I'm in Mexico so lard is easy to get and cheap but I doubt it's pasture raised. Ditto for butter--the pasture raised stuff I can get at the organic grocery store is exorbitantly priced.
What do you think? Should I keep the olive oil for salads only and switch my cooking oil out to non-ideal forms of butter and/or lard? I can get coconut oil and do use it occasionally but it's also expensive as an everyday oil. Thanks!