Some use olive oil because it tastes good and is moderately low in omega 6. Plus it is available most everywhere. And it's much cheaper than liquid gold (macadamia nut oil).
Some don't use it because it's moderately high in omega-6, or they use other more animal-y fats instead.
Some have smoke point concerns and only use it on salad (although I don't believe that pan-sauteeing reaches most EVOO brand's smoke points). Others don't like oils at all, whether cold pressed or not. I personally don't have any at home, but will gladly eat some when going out.
I mainly use tallow with some ghee. I don't know why people don't like tallow. Mine tastes pretty decent, but I guess it depends on the animal's diet. Good olive oil is so expensive.
The only non-animal based fats I have in the hizzy are coconut and olive. I cook with the coconut and use the EVOO as a condiment.
MOST of my cooking is done with animal fats. (As an aside I find that talking about animal fat is gross, but using/eating them are pretty awesome.) I go by taste and consistency here. Beef tallow, no. Chicken fat, no. Bacon grease, no. Duck fat, hell yeah. Lamb fat, ooooh yeah (to me lamb fat looks the purest and once cooled in the refrigerator it is hard as a rock. Excellent saturation). Goose fat, maybe - we only have it like once a year. Buttah, no brainer.
I get many of my meat from some buddies who have local farms and my husband hunts (birds mostly). Maybe it's just me, but when I take an animal from it's original state to casserole, I just can't bear to waste a lot of parts - including its fat.
Finally, if you choose to eat potatoes and you are not roasting them in duck fat you should be sent to prison.
I like EVOO drizzled on veggies, sometimes I use it on salads, and sometimes I oil-poach salmon in it (cook on low submerged in EVOO for about 12 minutes- it's delish), but I usually cook with coconut oil (mostly for my Thai & Indian dishes, or dessert-y stuff), lard I render at home, or clarified butter.
I know some folks on here cook their eggs in unrefined coconut oil- I can't get my mind around that! ;)
I use duck fat. Bacon fat. Marrow butter. Coconut oil spray for hosing down some foil for roasting and then the oil itself but only to finish some veg or whatever. When I cook with it my mouth feels really weird and the flavour is kinda odd and chemically. It's been the only time I've ever not finished my food was when cooking with coconut oil.. and that means it was b.a.d.
I have A of EVOO in my fridge for friends but I kinda don't ever really use it for myself. I have a few nut oils just to finish stuff, too. I also roast on parchment paper, sometimes make those little packets, steam, poach. I kinda played around with butter for a couple of weeks but now on occasion will toss into a sauce and not cook with it. Need more tallow play tho.
I am part of the axis of EVOO. Extra virgin. (NOT)
I use olive oil for cooking occasionally, when I broil fish or pan fry something that I am sharing with my family. I am the only one that can deal with the coconut oil. (I can't taste the coconut flavor AT ALL.) I only use bacon fat once in a great while right after I've cooked bacon and have some hanging around.
I do love butter. I don't cook with it though, I just use it as a topping.
when i took the paleo plunge i bought two bottles of olive oil in anticipation of my life without butter; aka dairy. i still have 1.75 bottles of evoo; i mostly use coconut oil and whatever fat the meat i am cooking left in the pan.
i never really liked olive oil; maybe its part of my popeye aversion.
I ran out of EVOO and haven't felt compelled to replace it yet. It might be technically okay, but something about it just doesn't appeal to me. For salad dressing, I've started making it with coconut oil. I just melt melt coconut oil, throw in some lemon juice or vinegar, a little mustard powder, salt, shake, shake, shake, and voila!
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