What is your lipid of choice most often when cooking?

[Bentley Green]

I use olive oil - sometimes EVOO, when I can afford it.

[Pluff Mudder]

I don't have one particular one that I use all the time. It just depends on what I making.

Baking: butter and shortening
Deep frying: peanut oil
Saute: butter, olive oil or a mix of the two

I save my bacon dripping, but I don't use it to fry or saute in... mainly to use as a seasonings, like in cornbread.

[Bentley Green]

Bacon dripping, I usually use right away in the same dish. Such as when I do Giada's recipe for Fetuchini Carbonara.