I like to cut my coconut oil with ghee (or a grass fed butter – depending on what’s going into the pan). I am cooking with both; a little bit of each goes into the pan. I think it helps subdue any coco-nutty flavor that might be going on. Some dishes you can taste that coconut and it can alter the flavor profile. If I really don’t want any essence of coconut in the dish that I am making: it’s either avocado oil, ghee, olive oil, or usually a combination. Remember to keep your oils away from, and out of, the light so they don’t go rancid … because: yuck! That will definitely alter what you are cooking!
Depends on what you are using the oil for, but sometimes a refined coconut oil has less taste and is preferable. The virgin oil is better from a nutrition standpoint, but it has more taste. Depending on the application avocado oil, extra virgin olive oil, lard, and grass-fed butter may also be good options.
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