Opinions on healthy cooking oil seem to be all over the board, but I'm a kind of "all things in moderation" guy. The oil I normally use is canola, but if a recipe calls for olive oil or butter, then that's what I use. When frying eggs, I use the grease from the bacon or sausage I've cooked. If I haven't fried bacon or sausage, I use canola. If making cornbread, I use canola, but will use bacon grease if I have it. (I don't save my bacon grease, but probably should.) For making something like grilled cheese, I use butter. I've never bought lard in my life (I'm nearly 62 and lived in the south my entire life except for 6 years in the Navy) and the only thing I use Crisco for is the initial seasoning of my CI. The one thing I will not use and haven't bought in at least 20 years is margarine.