Canola or grapeseed for most cooking and roasting. Sometimes sesame (not toasted) / gingelly. During the pandemic we used mostly avocado oil. (I kind of wish peanut and rice bran oil were more easily available in smaller size, because I prefer the flavor.)
Extra virgin olive oil for salads or finishing. I usually have a couple of different types.
Toasted sesame oil for Chinese and Japanese dishes.
Mustard oil for specific dishes.
Not oil but still in the cooking fat category – ghee and butter, both used for specific things quite often.
No lard, no shortening. I stock coconut oil but I don’t cook with it.
What I have in stock:
Vegetable Oil - my “go to” for basic frying
Extra Virgin Olive Oil - lightly pour on noodles and other Italian dishes and some frying with butter
Canola Oil - I mainly use this for seasoning my cast iron skillets, but will occasionally fry certain items in it.
Sesame Oil - added to some Asian dishes (for taste)
Avocado Oil - For spritzing on air fryer items.
Non-stick spray - for baking items in the convection oven, so they don’t stick to the cooking tray
Bacon Fat - for making eggs over easy
Vegetable shortening - experimenting with pie crusts and certain desserts. I might try the butter flavored Crisco and see if there is a difference.
I also use:
Peanut oil for deep frying
Coconut oil for curries/SE asia dishes/stir fries/anything where I want a hint of coconut flavor
Non-fancy (but still extra virgin) olive oil
Extra virgin olive oil: 1 for cooking and baking, a few really flavourful ones for drizzling.
Home rendered lard: baking and frying
Duck fat: frying, making confit
Sesame oil: asian foods cooked and uncooked
Butter and clarified butter: slathered on bread, cooking, baking
Coconut oil: for cooking some south Indian recipes and for some baking
Peanut oil: deep frying
Pumpkinseed oil: salads
Walnut and hazelnut oil: baking, salads
Suet: steamed puddings