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.

Tallow play!

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.

I have not had any olive oil in 3 months. I poach my eggs and cook mostly without oil.

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!

Don't like olive oil a lot. Maybe on eggs. I just eat tons of coconut oil. Not only because I like it, it really helps my health.

I don't use hardly any...just for roasted veggies...some meat marinade and cooking. Otherwise I use coconut oil and bacon grease. I would like to try avocado oil and macadamia oil.

I very rarely use olive oil, as on my salads I prefer just vinegar, and for cooking I mainly use butter, ghee, or coconut oil. I've thought about getting some and using on occasion, however.

I've cut back on EVO except for salads (slaw recipes) and mayo recipes (fats that harden just don't work). I have been using a 50/50 cold-pressed grapeseed oil/olive oil combo for my mayo lately so it doesn't taste so, well, "olive-oily" (aioli). I don't care for the amount of 06 in grapeseed oil so I have to use my mayos sparingly. I guess macadamia oil would be the only real choice for a neutral flavored, unsat (doesn't harden) fat to use in such recipes... P.S. mayo made with walnut oil and used to dress fruit salad... AWESOME.

Otherwise, my eggs get cooked in 50% organic butter, 50% coconut oil. Meat gets grilled (it's Florida, too hot to cook meats indoors). Lately I've been having gut issues, so it's probably time to switch to 100% coconut oil until it's healed.

I thought that I would live off EVOO since going paleo, but it has been the opposite. Coconut oil is now my go-to followed by bacon fat and pork fat. And every once in a while I splurge on grass-fed goat's butter. I also tend to not clean out my cast iron pans after cooking in them and just use whatever fat is in there. EVOO has a good taste, but nothing compared to the stuff that I use now... I can't imagine cooking in it anymore...

I only cook with it if I want the taste (like sauteeing spinach with EVOO and garlic). But Balsamic vinegar and EVOO is the main thing I put on my salads, so I go through quite a bit. I've tried nut oils but I think I don't like the taste quite as much, and sometimes they taste a little off which makes me worry that they're rancid, and then I don't use the rest of the expensive bottle.

I use EVOO for salad dressing. How much salad I eat varies a lot.

My main cooking fats are beef fat and coconut oil, and I also eat a ton of butter and cream.