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Which animal fats and vegetable oils are commonly used in cooking?

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Synthesis of palmitate — Fat Palmitic acid is one of the most prevalent fatty acids occurring in the oils and fats of animals; it also occurs naturally in palm oil. It is generated through the addition of an acetyl group to multiple malonyl groups connected by single bonds between carbons. This structure forms a saturated acid—a major component of solid glycerides.

Fats and oils are essential components of cooking, categorized primarily by their physical state at room temperature and their source.1

Vegetable Oils

Vegetable oils are typically liquid at room temperature and are derived from various plant sources, including nuts, seeds, fruits, and cereal grains. They are widely used for sautéing, frying, and as ingredients in sauces and baked goods. Common examples include:2

Olive oil21
Soybean oil21
Sunflower oil21
Corn oil23
Canola oil23
Peanut oil21
Safflower oil23
Cottonseed oil23
Coconut oil (notably higher in saturated fat)23
Palm oil23

Animal Fats

Animal fats are often solid or semisolid at room temperature and have historically been valued for cooking and baking. While their usage has fluctuated in the modern era due to the prevalence of vegetable oils, they remain preferred for specific culinary applications. Common examples include:41

Lard: Obtained from hog fat, it is used in baking and cooking.4
Butter: A common plastic fat used in various cuisines.1
Ghee: A form of clarified butter essential in Indian cookery.1

These fats are often processed into shortening or margarine to achieve specific textures required for food preparation.41